Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 3, Issue 2 - Serial Number 6, October 2007   

Document Type: Research Article

DOI: 10.22067/ifstrj.v3i2.1778

Authors

Nasser Sedaghat^* ; Mohammad Bagher Habibi Najafi

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

The influence of packaging system on stability during storage of raw dried pistachio nuts was studied.
The pistachio nuts were packed in plastic multilayer pouches (PS/EVOH/PE) at different conditions
(atmosphere, vacuum and oxygen scavenger). Accelerated Shelf Life Testing (ASLT) method was
used for evaluation the storage of pistachio at 20, 35 and 50 °C. Samples were analyzed at 4, 8, 12
weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized
products (Hexanal) was determined by GC-MS. Results showed that the formation of hexanal under
all conditions was significant (p