Study on the effect of storage temperature on the quality of hickory kernel
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.
万方数据
维普
