Effect of Peanut Varieties on Storage Qualities of Salty Peanut
Due to the high oil content of salty peanut,oxidation and rancidity can easily occur during storage.In order to obtain the peanut varieties suitable for processing salty peanut and to extend the shelf life of the product.In this experiment,14 different varieties of peanuts were used as raw material for processing salty peanuts.The physical and chemical properties,fatty acid composition and content of the salty peanuts were analyzed by the Schaal oven method for accelerated oxidation,and shelf-life prediction of the 14 types of salty peanuts.The results indicated that the relative unsaturated fatty acid content and colour difference a*values of the 14 salty peanuts decreased and satu-rated fatty acids,L*values,b*values and peroxide values increased as the storage time increased.The oxidation of oils and fats in salty peanut followed a zero-level kinetic reaction.At 60 ℃,the predicted shelf life of 14 types of salty peanuts were 29～98 d,respectively.The longest shelf life of salty peanuts processed from LanShanHongZi,AnHuaXiaoZi,XiangHuaWuJinFanZhong and XiangHeiXiaoGuo were 82,98,83 and 92 d,respectively.Therefore,the salty peanuts processed with LanShanHongZi,AnHuaXiaoZi,XiangHuaWuJinFanZhong and XiangHeiXiaoGuo had the longest shelf life and better storage characteristics.
NETL
NSTL
万方数据
