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Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi

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

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.

References

  • [1] Bakkalbaşı, E. (2009). Farklı Ambalaj Materyalleri ve Depo Koşullarının Ceviz İçi Bileşimine Etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, Türkiye.
  • [2] Mexis, S.F., Badeka, A.V., Kontaminas, M.G. (2011). Effect of Packaging Material O₂ Permeability, Light, Temperature and Storage Time on Quality Retention of Raw Ground Almond (Prunus dulcis) and Walnut (Juglans regia L.) Kernels. In Nuts: Properties, Consumption and Nutrition, Edited by I.M. Davis, Nova Science Publishers Inc. the USA, 107-128p.
  • [3] Nizamlıoğlu, N.M. (2015). Kavurma ve Depolama Koşullarının Bademin Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli, Türkiye.
  • [4] Özçandır, S., Yetim, H. (2010). Akıllı ambalajlama teknolojisi ve izlenebilirlik. Gıda Teknolojileri Elektronik Dergisi, 5(1), 1-11.
  • [5] Rao, D.V., Sachindra, N.M. (2002). Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18(4), 263-293.
  • [6] Özoğul, Y., Özoğul, F., Küley, E. (2006). Modifiye edilmiş atmosfer paketlemenin balık ve balık ürünlerine etkisi. Ege Üniversitesi Su Ürünleri Dergisi, 23(1-2), 193-200.
  • [7] AOCS (2009). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ca 5a-40: Free Fatty Acids, AOCS Press, Champaign, IL, USA.
  • [8] AOCS (2003). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 8–53: Peroxide Value Acetic Acid-Chloroform Method, AOCS Press, Champaign, IL, USA.
  • [9] AOCS (2001). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ch 5-91: Determination of Specific Extinction of Oils and Fats, Ultraviolet Absorption, AOCS Press, Champaign, IL, USA.
  • [10] AOCS (1997). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 18-90: p-Anisidine Value, AOCS Press, Champaign, IL, USA.
  • [11] AOCS (1997). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ce 2-66: Preparation of Methyl Esters of Fatty Acids, AOCS Press, Champaign, IL, USA.
  • [12] AOCS (1993). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 125: Iodine Value of Fats and Oils-Wijs Method, AOCS Press, Champaign, IL, USA.
  • [13] AOCS (1993) Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 3-25: Saponification Value, AOCS Press, Champaign, IL, USA.
  • [14] Mokwena, K.K., Tang, J. (2012). Ethylene vinyl alcohol: A review of barrier properties for packaging shelf stable foods. Critical Reviews in Food Science and Nutrition, 52, 640–650.
  • [15] Jensen, P.N., Sørensen, G., Brockhoff, P., Bertelsen, G. (2003). Investigation of packaging systems for shelled walnuts based on oxygen absorbers. Journal of Agricultural and Food Chemistry, 51, 4941–4947.
  • [16] Mexis, S.F., Badeka, A.V., Kontominas, M.G. (2009). Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions. Innovative Food Science and Emerging Technologies, 10, 580–589.
  • [17] Ghirardello, D., Contessa, C., Valentini, N., Zeppa, G., Rolle, L., Gerbi, V., Botta, R. (2013). Effects of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biology and Technology, 81, 37-43.
  • [18] Raei, M., Jafari, S.M. (2013). Influence of modified atmospheric conditions and different packaging materials on pistachio (Pistacia vera L.) oil quality. Latin American Applied Research, 43(1), 43-46.
  • [19] Keme, T., Messerli, M., Shejbal, J., Vitali, F. (1983). The storage of hazelnuts at room temperature under nitrogen (II). CCB- Review for Chocolate Confectionery and Bakery, 8(1-2), 15-20.
  • [20] Martin, M.B.S., Garcia, T.F., Romero, A., Lopez, A. (2001). Effect of modified atmosphere storage on hazelnut quality. Journal of Food Processing and Preservation, 25(5), 309-321.
  • [21] Evren, S. (2011). Naturel Fındık Ununun Depolama Stabilitesi. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Samsun, Türkiye.
  • [22] Bakkalbaşı, E., Menteş Yılmaz, Ö., Javidipour, I., Artık, N. (2012). Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT- Food Science and Technology, 46(1), 203-209.
  • [23] Lin, X., Wu, J., Zhu, R., Chen, P., Huang, G., Li, Y., Ye N., Huang, B., Lai, Y., Zhang, H., Lin, W., Lin, J., Wang, Z., Zhang H., Ruan, R. (2012). California almond shelf life: Lipid deterioration during storage. Journal of Food Science, 77(6), 583-593.
  • [24] Vanhanen, L.P., Savage, G.P. (2006). The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging. Food Chemistry, 99(1), 64-69.
  • [25] Uncu, E.B. (2008). Farklı Lamine Ambalajların Öğütülmüş Fındıklarda Oksidasyon ve Toplam Tokoferol Düzeyi Üzerine Etkileri. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, Türkiye.
  • [26] Casal, S., Malheiro, R., Sendas, A., Oliveira, B.P.P., Pereira, J.A. (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48, 2972-2979.
  • [27] Martinez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D., Maestri, D. (2013). Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT- Food Science and Technology, 51(1), 44-50.
  • [28] Raisi, M., Ghorbani, M., Mahoonak, A.S., Kashaninejad, M., Hosseini, H. (2015). Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. Journal of Stored Products Research, 62, 16-21.
  • [29] Mu, H., Gao, H., Chen, H., Tao, F., Fang, X., Ge, L. (2013). A nanosised oxygen scavenger: Preparation and antioxidant application to roasted sunflower seeds and walnuts. Food Chemistry, 136(1), 245-250.
  • [30] Vidrih, R., Hribar, J., Solar, A., Zlatic, E. (2012). The influence of atmosphere on the oxidation of ground walnut during storage at 20˚C. Food Technology and Biotechnology, 50(4), 454-460.
  • [31] Korkut, A.Y., Kop, A., Demir, P. (2007). Balık yemlerinde kullanılan balık yağı ve özellikleri. Ege Üniversitesi Su Ürünleri Dergisi, 24(1-2), 195-199.
  • [32] Zhou, X., Gao, H., Mitcham, E.J., Wang, S. (2017). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4), 477-490.

Effect of Packaging Technique and Storage Conditions on Walnut Kernel Quality

Year 2021, Volume: 19 Issue: 1, 59 - 73, 26.04.2021
https://doi.org/10.24323/akademik-gida.927686

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.

Project Number

2018 FEBE 014

References

  • [1] Bakkalbaşı, E. (2009). Farklı Ambalaj Materyalleri ve Depo Koşullarının Ceviz İçi Bileşimine Etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, Türkiye.
  • [2] Mexis, S.F., Badeka, A.V., Kontaminas, M.G. (2011). Effect of Packaging Material O₂ Permeability, Light, Temperature and Storage Time on Quality Retention of Raw Ground Almond (Prunus dulcis) and Walnut (Juglans regia L.) Kernels. In Nuts: Properties, Consumption and Nutrition, Edited by I.M. Davis, Nova Science Publishers Inc. the USA, 107-128p.
  • [3] Nizamlıoğlu, N.M. (2015). Kavurma ve Depolama Koşullarının Bademin Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Denizli, Türkiye.
  • [4] Özçandır, S., Yetim, H. (2010). Akıllı ambalajlama teknolojisi ve izlenebilirlik. Gıda Teknolojileri Elektronik Dergisi, 5(1), 1-11.
  • [5] Rao, D.V., Sachindra, N.M. (2002). Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18(4), 263-293.
  • [6] Özoğul, Y., Özoğul, F., Küley, E. (2006). Modifiye edilmiş atmosfer paketlemenin balık ve balık ürünlerine etkisi. Ege Üniversitesi Su Ürünleri Dergisi, 23(1-2), 193-200.
  • [7] AOCS (2009). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ca 5a-40: Free Fatty Acids, AOCS Press, Champaign, IL, USA.
  • [8] AOCS (2003). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 8–53: Peroxide Value Acetic Acid-Chloroform Method, AOCS Press, Champaign, IL, USA.
  • [9] AOCS (2001). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ch 5-91: Determination of Specific Extinction of Oils and Fats, Ultraviolet Absorption, AOCS Press, Champaign, IL, USA.
  • [10] AOCS (1997). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 18-90: p-Anisidine Value, AOCS Press, Champaign, IL, USA.
  • [11] AOCS (1997). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Ce 2-66: Preparation of Methyl Esters of Fatty Acids, AOCS Press, Champaign, IL, USA.
  • [12] AOCS (1993). Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 125: Iodine Value of Fats and Oils-Wijs Method, AOCS Press, Champaign, IL, USA.
  • [13] AOCS (1993) Official Methods and Recommended Practices of the American Oil Chemists Society. Official Method Cd 3-25: Saponification Value, AOCS Press, Champaign, IL, USA.
  • [14] Mokwena, K.K., Tang, J. (2012). Ethylene vinyl alcohol: A review of barrier properties for packaging shelf stable foods. Critical Reviews in Food Science and Nutrition, 52, 640–650.
  • [15] Jensen, P.N., Sørensen, G., Brockhoff, P., Bertelsen, G. (2003). Investigation of packaging systems for shelled walnuts based on oxygen absorbers. Journal of Agricultural and Food Chemistry, 51, 4941–4947.
  • [16] Mexis, S.F., Badeka, A.V., Kontominas, M.G. (2009). Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions. Innovative Food Science and Emerging Technologies, 10, 580–589.
  • [17] Ghirardello, D., Contessa, C., Valentini, N., Zeppa, G., Rolle, L., Gerbi, V., Botta, R. (2013). Effects of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biology and Technology, 81, 37-43.
  • [18] Raei, M., Jafari, S.M. (2013). Influence of modified atmospheric conditions and different packaging materials on pistachio (Pistacia vera L.) oil quality. Latin American Applied Research, 43(1), 43-46.
  • [19] Keme, T., Messerli, M., Shejbal, J., Vitali, F. (1983). The storage of hazelnuts at room temperature under nitrogen (II). CCB- Review for Chocolate Confectionery and Bakery, 8(1-2), 15-20.
  • [20] Martin, M.B.S., Garcia, T.F., Romero, A., Lopez, A. (2001). Effect of modified atmosphere storage on hazelnut quality. Journal of Food Processing and Preservation, 25(5), 309-321.
  • [21] Evren, S. (2011). Naturel Fındık Ununun Depolama Stabilitesi. Ondokuz Mayıs Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Samsun, Türkiye.
  • [22] Bakkalbaşı, E., Menteş Yılmaz, Ö., Javidipour, I., Artık, N. (2012). Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT- Food Science and Technology, 46(1), 203-209.
  • [23] Lin, X., Wu, J., Zhu, R., Chen, P., Huang, G., Li, Y., Ye N., Huang, B., Lai, Y., Zhang, H., Lin, W., Lin, J., Wang, Z., Zhang H., Ruan, R. (2012). California almond shelf life: Lipid deterioration during storage. Journal of Food Science, 77(6), 583-593.
  • [24] Vanhanen, L.P., Savage, G.P. (2006). The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging. Food Chemistry, 99(1), 64-69.
  • [25] Uncu, E.B. (2008). Farklı Lamine Ambalajların Öğütülmüş Fındıklarda Oksidasyon ve Toplam Tokoferol Düzeyi Üzerine Etkileri. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Ankara, Türkiye.
  • [26] Casal, S., Malheiro, R., Sendas, A., Oliveira, B.P.P., Pereira, J.A. (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48, 2972-2979.
  • [27] Martinez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D., Maestri, D. (2013). Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT- Food Science and Technology, 51(1), 44-50.
  • [28] Raisi, M., Ghorbani, M., Mahoonak, A.S., Kashaninejad, M., Hosseini, H. (2015). Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage. Journal of Stored Products Research, 62, 16-21.
  • [29] Mu, H., Gao, H., Chen, H., Tao, F., Fang, X., Ge, L. (2013). A nanosised oxygen scavenger: Preparation and antioxidant application to roasted sunflower seeds and walnuts. Food Chemistry, 136(1), 245-250.
  • [30] Vidrih, R., Hribar, J., Solar, A., Zlatic, E. (2012). The influence of atmosphere on the oxidation of ground walnut during storage at 20˚C. Food Technology and Biotechnology, 50(4), 454-460.
  • [31] Korkut, A.Y., Kop, A., Demir, P. (2007). Balık yemlerinde kullanılan balık yağı ve özellikleri. Ege Üniversitesi Su Ürünleri Dergisi, 24(1-2), 195-199.
  • [32] Zhou, X., Gao, H., Mitcham, E.J., Wang, S. (2017). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4), 477-490.
There are 32 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Buse Güler This is me 0000-0003-3475-4372

Hakan Karaca This is me 0000-0002-5431-0923

Project Number 2018 FEBE 014
Publication Date April 26, 2021
Submission Date January 28, 2021
Published in Issue Year 2021 Volume: 19 Issue: 1

Cite

APA Güler, B., & Karaca, H. (2021). Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi. Akademik Gıda, 19(1), 59-73. https://doi.org/10.24323/akademik-gida.927686
AMA Güler B, Karaca H. Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi. Akademik Gıda. April 2021;19(1):59-73. doi:10.24323/akademik-gida.927686
Chicago Güler, Buse, and Hakan Karaca. “Ambalajlama Tekniği Ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi”. Akademik Gıda 19, no. 1 (April 2021): 59-73. https://doi.org/10.24323/akademik-gida.927686.
EndNote Güler B, Karaca H (April 1, 2021) Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi. Akademik Gıda 19 1 59–73.
IEEE B. Güler and H. Karaca, “Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi”, Akademik Gıda, vol. 19, no. 1, pp. 59–73, 2021, doi: 10.24323/akademik-gida.927686.
ISNAD Güler, Buse - Karaca, Hakan. “Ambalajlama Tekniği Ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi”. Akademik Gıda 19/1 (April 2021), 59-73. https://doi.org/10.24323/akademik-gida.927686.
JAMA Güler B, Karaca H. Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi. Akademik Gıda. 2021;19:59–73.
MLA Güler, Buse and Hakan Karaca. “Ambalajlama Tekniği Ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi”. Akademik Gıda, vol. 19, no. 1, 2021, pp. 59-73, doi:10.24323/akademik-gida.927686.
Vancouver Güler B, Karaca H. Ambalajlama Tekniği ve Depolama Koşullarının Ceviz İçi Kalitesi Üzerine Etkisi. Akademik Gıda. 2021;19(1):59-73.

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