Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi

Year 2021, Volume: 19 Issue: 1, 59 - 73, 26.04.2021

Buse Güler Hakan Karaca

https://doi.org/10.24323/akademik-gida.927686

Abstract

Bu çalışmada, farklı ambalajlama teknikleriyle (normal atmosferde, vakum ve azot gazı altında) paketlenip farklı sıcaklıklarda 21 hafta depolanan bütün, kırık ve öğütülmüş haldeki ceviz içi örneklerindeki bazı kimyasal özelliklerin değişimleri incelenmiştir. Bütün şekilde muhafaza edilen ceviz içi örneklerinde serbest yağ asidi ve konjuge dien değerlerinin depolama boyunca kısmen korunduğu, peroksit ve konjuge trien değerlerinin ise kırık ve öğütülmüş örneklere göre nispeten daha düşük seviyede artış gösterdiği gözlenmiştir. Azot gazı altında paketleme uygulaması, peroksit ve konjuge trien değerlerindeki yükselmeyi sınırlaması nedeniyle cevizlerin oksidasyon reaksiyonlarına karşı muhafazasında etkili bulunmuştur. Örneğin ikincil oksidasyon ürünlerinden aldehitlerin varlığının bir göstergesi olan p-anisidin değerleri normal atmosferde ve azot gazı altında paketlenip 20°C’de 21 hafta depolanan öğütülmüş ceviz örneklerinde sırasıyla 0.56 ve 0.40 olarak belirlenmiştir. Düşük sıcaklıkta (4°C’de) depolanan örneklerdeki serbest yağ asidi, peroksit ve konjuge trien değerlerindeki artışın, 20°C’de depolanan örneklerdeki artıştan daha düşük olduğu tespit edilmiştir. Cevizlerdeki boyut küçültme işlemi, örneklerdeki oksidasyon parametrelerinin genellikle artmasına neden olmuştur. Bu durum, özellikle öğütülmüş örneklerde tespit edilen yüksek peroksit, konjuge trien ve para-anisidin değerleriyle ortaya konmuştur.

Keywords

Ceviz, Oksidasyon, Vakum paketleme, Modifiye atmosfer paketleme, Depolama

Supporting Institution

Pamukkale Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2018 FEBE 014

Thanks

Bu çalışma Pamukkale Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen 2018 FEBE 014 nolu “Modifiye Atmosfer Paketleme Tekniğinin Ceviz Meyvesinde Kullanımı ve Ürün Kalitesi Üzerine Etkisi” başlıklı proje kapsamında üretilmiştir.

Effect of Packaging Technique and Storage Conditions on Walnut Kernel Quality

Abstract

In this study, the changes in some chemical characteristics of whole, crushed and ground walnut kernels packaged by different techniques (packaging under normal atmosphere, vacuum and nitrogen gas) during 21-week storage at different temperatures were investigated. In whole kernels, the levels of free fatty acids and conjugated dienes did not dramatically change and the increases in peroxide and conjugated triene values were relatively lower than those in crushed and ground samples. Packaging under nitrogen gas was effective in protecting walnuts against oxidation reactions by limiting increases in peroxide and conjugated triene values. For example, p-anisidine values, which is an indicator of the presence of aldehydes, one of the secondary oxidation products, were determined as 0.56 and 0.40, respectively, in ground walnut samples packaged under normal atmosphere and nitrogen gas and stored for 21 weeks at 20°C. The increases in free fatty acid, peroxide and conjugated diene values were lower at 4°C than those determined at 20°C. Size reductions in walnut kernels generally resulted in increase in oxidation parameters. This was demonstrated by the high values of peroxide, conjugated triene and para-anisidine, especially detected in ground samples.

Keywords

Walnut, Oxidation, Vacuum packaging, Modified atmosphere packaging, Storage

Project Number

2018 FEBE 014

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