The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unblanched salted roasted peanuts

Abstract

The effects of temperature and moisture content on fat oxidation (peroxide value) during storage of commercial unblanched salted roasted peanuts were investigated by storing 1.4+ 0.02% moisture samples at 15"C, 25"C, 35°C and 1.4 tO.O2%, 2.2 t O.O4%, 2.86 t 0.03%, 3.9 5 0.06% moisture samples at 35°C. Oxidation took place even at low temperatures and the rate of oxidation was especially accelerated at high temperatures. The Qla value for peroxidation was calculated as 1.60 from the shelf-life plot (r = 0.821).The accelerated shelf life test at various moisture contents showed rate of peroxide formation is decreasing near or above BET monolayer value, 2.13%, calculated from the BET equation (r=0.997) and then increasing with further increase in moisture content. In order to prevent the loss of desirable crispness of the product BET monolayer value is proved to be the most suitable for extending shelf life.

Development of African Earthenware Container Imbedded with Nanosilver Particles for Food Preservation

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“…However, generally agreed critical value is 20e30 meq.O 2 kg À1 (Evranuz, 1993). Assuming the limit of 20 meq.O 2 kg À1 ; the control sample reached this PV in ca.…”

The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork

“…After 14 days of storage, POV of the control was 3-fold (22.63 meq of active O 2 /kg meat) and the sample treated with 0.15% ethanolic extract of galangal was 2-fold (11.61 meq of active O 2 /kg meat) compared to that of the sample treated with 0.51% dried galangal powder (7.52 meq of active O 2 /kg meat). In the present study, POV in all samples were below 25 meq of active O 2 /kg meat, which is considered as limit of acceptability in fatty foods (Evranuz, 1993;Narasimhan, Raghuver, Arumngham, Bhat, & Sen, 1986). Table 3 shows the changes of conjugated diene on cooked ground pork during refrigerated storage.…”