Effect Of Different Packaging Conditions On Storage Of Roasted And Salted Cashew Nut

Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% relative humidity in 200 g pouches. Three flexible packaging materials were used, polypropylene/polyethylene (PP/PE); metallized polyethylene terephthalate/polyethylene (PETmet/PE); polyethylene terephthalate/aluminum foil/low density polyethylene (PET/Al/LDPE). Control samples, packaged in PET/Al/LDPE with N 2, were maintained at -18°C. The stability of nuls was periodically evaluated by texture tests, moisture content, hexanal content and sensory acceptability. Tocopherol content, acid and peroxide values were measured in the lipid fraction. Acid value, tocopherol and hexanal contents were nearly constant. Moisture content increased for all materials, except for nuts packaged in PET/Al/LDPE. Differences were observed in texture tests, mainly in nuts with higher moisture content. Peroxide value did not have a good response. Shelf life based on significant decrease in sensory acceptability for nuts, was 210 days for PP/PE packaging and 310 days for PETmet/PE packaging. Significant decrease was not observed in sensory acceptability of nuts packaged in PET/Al/LDPE in 360 days of storage.274329339(1988) Official Methods and Recommended Practices, , American Oil Chemists' Society. 3rd edBligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Can. J. Biochem. Physiol., 37, pp. 911-917Cavaletto, C.G., Yamamoto, H.Y., Factors affecting macadamia nut stability (1971) J. Fd Sci., 36, pp. 81-83Dull, G.G., Kays, S.J., Quality and mechanical stability of pecan kernels with different packaging protocols (1988) J. Fd Sci., 53, pp. 565-567(1995) Edible Nut Market Report, p. 141. , Rotterdam. Man ProductenErickson, M.C., Santerre, C.R., Malingre, M.E., Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurements (1994) J. Fd Sci., 59, pp. 1234-1238Fritsch, C.W., Gale, J.A., Hexanal as a measure of rancidity in low fat foods (1977) J. Am. Oil Chem. Soc., 54, pp. 225-228Guadagni, D.G., Soderstrom, E.L., Storey, C.L., Effect of controlled atmosphere on flavor stability of almonds (1978) J. Fd Sci., 43, pp. 1077-1080Gunstone, F.D., Harwood, J.L., Padley, F.B., (1994) The Lipid Handbook. 2nd Ed., p. 551. , Chapman & Hall, LondonHartman, L., Lago, R.C., Rapid determination of fatty acid methyl esthers from lipids (1973) Lab. Practice, 22, pp. 475-476Holaday, C.E., Pearson, J.L., Slay, W.O., A new packaging method for peanuts and pecans (1979) J. Fd Sci., 44, pp. 1530-1533Jan, M., Langerak, D.I., Wolters, T.G., Farkas, J., Kamp, H.J.V.D., Muuse, B.G., The effect of packaging and storage conditions on the keeping quality of walnuts treated with desinfestation doses of gamma rays (1988) Acta Alimentaria, 17, pp. 13-31Labuza, T.P., Kinetics of lipid oxidation in foods (1971) CRC-Crit. Rev. Fd Technol., 2, pp. 355-405Leite, L.A.S., (1994) A agroindústria do caju no brasil: Politicas públicas e transformaçōes econômicas (cashew nut industry in brazil: Government policy), , Campinas, 176 p. Tese, Instituto de Economia, Universidade Estadual de CampinasOloso, A.O., Clarke, B., Some aspects of strength properties of cashew nuts (1993) J Agr. Eng. Res., 55, pp. 27-43Quast, D.G., Teixeira Neto, R.O., Moisture problems of foods in tropical climates (1976) Fd Technol., 30, pp. 98-105Ribeiro, M.A.A., Regitano-D'Arce, M.A.B., Lima, U.A., Nogueira, M.C.S., Storage of canned shelled Brazil nuts (Berthollettia excelsa): Effects on the quality (1993) Acta Alimentaria, 22, pp. 295-303Samson, J.A., (1986) Tropical fruits, p. 335. , London: Longman, Tropical Agriculture SeriesSattar, A., Wahid, M., Jan, M., Ahmad, A., Khan, S., Packaging and storage effects on the quality of plant nuts (1991) Acta Alimentaria, 20, pp. 123-130Senesi, E., Rizzolo, A., Sarlo, S., EFect of different packaging conditions on peeled almond stability (1991) It. J. Fd Sci., 3, pp. 209-21