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MICROBIAL, COMPOSITIONAL AND OTHER QUALITY CHARACTERISTICS OF PECAN KERNELS STORED AT 253 K (-20 DEG C) FOR 25 YEARS.

Author(s) : HAO D. Y. Y., HEATON E. K., BEUCHAT L. R.

Type of article: Article

Summary

SENSORY, MICROBIAL, AND COMPOSITIONAL CHARACTERISTICS OF PECANS HERMETICALLY SEALED IN CANS AND STORED AT 253 K FOR 25 YEARS WERE COMPARED TO THOSE OF PECANS HARVESTED IN 1986 AND STORED AT 253 K FOR 10 MONTHS. TOTAL AEROBIC AND YEAST/MOULD POPULATIONS WERE 100-1,000 CFU/GRAMME IN STORED AND 1986 CROP NUTS. PEROXIDES WERE NOT DETECTED, AND NO DIFFERENCE IN IODINE VALUES AND FREE FATTY ACID CONTENTS WERE OBSERVED BETWEEN 25 YEAR-OLD AND 1986 CROP NUTS. ALTHOUGH SUBJECTIVE ANALYSES REVEALED THAT TEXTURE CHANGED DURING STORAGE COLOUR, FLAVOUR, APPEARANCE WERE NOT DIFFERENT FROM PECANS HARVESTEDIN 1986. IT IS CONCLUDED THAT AT 253 K STORAGE WILL MAINTAIN QUALITY OF PECANS PACKAGED IN HERMETICALLY SEALED UNDER AMBIENT AIR IN CONTAINERS FOR UP TO 25 YEARS.

Details

  • Original title: MICROBIAL, COMPOSITIONAL AND OTHER QUALITY CHARACTERISTICS OF PECAN KERNELS STORED AT 253 K (-20 DEG C) FOR 25 YEARS.
  • Record ID : 1990-0637
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 2; 1989.03-04; 472-474; 7 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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