Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts1-Reference-Cited by-同舟云学术

Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts1

Published:1987-01-01 Issue:1 Volume:14 Page:26-30
ISSN:0095-3679
Container-title:Peanut Science
language:en
Short-container-title:

Author:

Branch A. L.¹,Worthington R. E.²,Roth I. L.³,Chinnan M. S.⁴,Nakayama T. O. M.⁵

Affiliation:

1. Former Graduate Research Assistant, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212

2. Associate Professor Emeritus, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212

3. Professor, Department of Microbiology, University of Georgia, Athens, GA 30602

4. Associate Professor, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212

5. Professor, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212

Abstract

Abstract Oxidative stability of Fla Early Bunch and NC7 peanuts immersed in hot water (79 C) for 90 sec and stored under non-refrigerated conditions was evaluated. Scanning electron microscopy revealed that water immersion disrupted structural makeup of the surface to form a glaze and caused coalescence of subcellular bodies. Initial hot water immersion resulted in decreased lipoxygenase activity. Throughout storage, peroxide values, free fatty acid values and lipoxygenase activity were lower in the immersed peanuts than in the non-immersed peanuts. Free fatty acid and peroxide values were significantly higher in the Fla Early Bunch cultivar than the NC7 cultivar.

Publisher

American Peanut Research and Education Society

Subject

General Medicine

Link

http://meridian.allenpress.com/peanut-science/article-pdf/14/1/26/1858116/i0095-3679-14-1-7.pdf

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