Study on the effect of storage temperature on the quality of hickory kernel

doi:10.16178/j.issn.0528-9017.20240083

Abstract

Abstract:

To investigate the effect of storage temperature on the quality of hickory kernel, this experiment analyzed the changes in acid value, peroxide value, and sensory quality of hickory kernels during storage at 2 ℃, 10 ℃, 25 ℃ and 35 ℃. At the same time, linear regression analysis was performed between storage temperature and storage time and the acid value and peroxide value of hickory kernels during storage. The results indicated that with the increase of storage temperature and time, the acid value and peroxide value of hickory kernels increased, and the sensory score decreased. The quality of hickory kernels was relatively stable during storage at 2 ℃ and 10 ℃. When stored at 25 ℃ and 35 ℃ for 90 d, the product exhibited a slight rancid taste, and the higher the temperature, the faster degradation rate of high-quality hickory kernels; Regression analysis showed that storage temperature and time were positively correlated with the acid value and peroxide value of hickory kernels during storage, and storage temperature had a greater impact on peroxide value than storage time, while the two factors had opposite effects on acid value. The correlation between storage time and acid value was higher than that of storage temperature.The research results can provide a certain theoretical basis for the storage of hickory kernels.

Key words: storage temperature, hickory kernel, quality

CLC Number:

TS205

QI Fujian, GAO Junlong, WANG Chunxiao, CHEN Long, YANG Jianhua, HE Kan, DENG Yangyong. Study on the effect of storage temperature on the quality of hickory kernel[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(6): 1463-1467.

Figures/Tables 10

References 12

[1]	周樑波, 吴峰华, 张友青, 等. 不同山核桃产品脂质品质及抗氧化活性的比较研究[J]. 营养学报, 2018, 40(1): 98-100.
[2]	郭传友. 山核桃(Carya cathayensis)和大别山山核桃(C.dabieshanensis)生态及遗传多样性研究[D]. 南京: 南京林业大学, 2004.
[3]	陈咪佳. 山核桃主要营养成分比较及其加工影响的研究[D]. 杭州: 浙江农林大学, 2017.
[4]	高军龙, 赵美钰, 李童, 等. 传统压榨山核桃油理化性质及脂肪酸组成分析[J]. 浙江农业科学, 2022, 63(11):2633-2635, 2687.
[5]	YANG J, LIU R H, HALIM L. Antioxidant and antiproliferative activities of common edible nut seeds[J]. LWT-Food Science and Technology, 2009, 42(1):1-8.
[6]	祖丽亚, 张蕊, 祖利洲, 等. 菜籽油在不同存放条件下的氧化与氧化稳定性[C]// 中国粮油学会第三届学术年会论文选集(下册). 烟台, 2004: 167-171.
[7]	中华人民共和国商务部. 熟制山核桃: SB/T 10616—2011[S]. 北京: 中国标准出版社, 2011.
[8]	任国平. 不同贮藏条件对薄壳山核桃坚果生理及品质的影响[D]. 杭州: 浙江农林大学, 2014.
[9]	徐一凡, 汪卿卿, 吴绍珍, 等. 微波间歇干燥对山核桃干燥特性及品质影响[J]. 浙江农业科学, 2022, 63(9):2107-2112.
[10]	张友青, 安啸, 郑婷, 等. 贮藏温度对临安山核桃油脂品质和抗氧化活性的影响[J]. 浙江农业科学, 2017, 58(9): 1549-1552, 1558.
[11]	陶菲, 郜海燕, 陈杭君, 等. 冷藏对山核桃原料脂肪氧化和衰老进程的影响研究[J]. 中国粮油学报, 2009, 24(12):88-90, 113.
[12]	刘晨霞, 乔勇进, 黄宇斐, 等. 温度对核桃贮藏生理品质的影响[J]. 食品与发酵科技, 2018, 54(4):42-47.

评分	描述(7分<评分≤10分)	描述(4分<评分≤7分)	描述(0分<评分≤4分)
色泽	色泽自然均匀,果仁淡棕色至金黄色,表面干爽	色泽加深,出现偏红褐色,果仁轻微受潮,口感发软	色泽偏暗,果仁颜色发褐,果仁表面有明显糖渍、受潮
气味	山核桃香气突出,无哈喇等其他异味	山核桃香气明显减弱,出现轻微哈喇味或酸败味	无山核桃香气,出现明显的哈喇味或酸败味
滋味	口感酥脆肥润,清甜适口,原味明显	口感轻微发软,山核桃香味明显减弱,有轻微异味	口感不酥脆,出现明显异味甚至发苦

评分	描述(7分<评分≤10分)	描述(4分<评分≤7分)	描述(0分<评分≤4分)
色泽	色泽自然均匀,果仁淡棕色至金黄色,表面干爽	色泽加深,出现偏红褐色,果仁轻微受潮,口感发软	色泽偏暗,果仁颜色发褐,果仁表面有明显糖渍、受潮
气味	山核桃香气突出,无哈喇等其他异味	山核桃香气明显减弱,出现轻微哈喇味或酸败味	无山核桃香气,出现明显的哈喇味或酸败味
滋味	口感酥脆肥润,清甜适口,原味明显	口感轻微发软,山核桃香味明显减弱,有轻微异味	口感不酥脆,出现明显异味甚至发苦

参数	数值
R	0.842
R²	0.709
调整后R²	0.686
标准估计误差	0.080 57

参数	数值
R	0.842
R²	0.709
调整后R²	0.686
标准估计误差	0.080 57

模型	平方和	自由度	均方	F	显著性
回归	0.396	2	0.198	30.470	0
残差	0.162	25	0.006
总计	0.558	27