| Revista: | Latin American applied research |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000372256 |
| ISSN: | 0327-0793 |
| Autores: | Raei, M1 Jafari, S.M2 |
| Instituciones: | 1Khorasan Research Center for Food Science & Technology, Mashhad. Irán 2University of Agricultural Sciences and Natural Resources, Gorgan, Golestan. Irán |
| Año: | 2013 |
| Periodo: | Ene |
| Volumen: | 43 |
| Número: | 1 |
| Paginación: | 43-46 |
| País: | Argentina |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Pistachio as a strategic product has a particular position among Iranian productions and is one of the most important non-oil exports after carpet. In this study, after primary processing such as dehulling, washing, drying and roasting, pistachio nuts were packed in four different atmospheres including N2, CO2, vacuum and ambient air. Storage temperatures were 20C and 40C for a 12 month period. The evaluated packaging materials were a plastic compound five layers film, a modified polypropylene pouch, and a metalized plastic pouch (polypropylene with a layer of aluminum). After extracting pistachio oil with hexane, thiobarbituric acid (TBA) index, free fatty acids (FFA), and induction time (IT) were measured at three-month intervals. Statistical analysis of our data revealed that stored samples under N2, CO2 and vacuum had a lower TBA index compared with air-packed ones, and the IT of pistachio oil was longer at 20C than at 40C |
| Disciplinas: | Química, Agrociencias |
| Palabras clave: | Química de alimentos, Aceite de pistache, Acidos grasos libres, Oxidación, Atmósfera modificada, Empaquetamiento, Vida de anaquel, Pistacia vera |
| Keyword: | Chemistry, Agricultural sciences, Food chemistry, Pistachio oil, Free fatty acids, Oxidation, Modified atmosphere, Packaging, Shelf life, Pistacia vera |
| Solicitud del documento | |
