中文摘要：本研究报道了四种花生预贮藏处理的黄曲霉毒素产量和花生（贝利品种）的品质。四种方式处理的样品用四种不同的包装系统[聚丙烯编织袋(PS)、气密包装（HP）、添加吸氧剂密封包装（HPO）及真空密封包装（HPV）]进行包装并在温度30 ± 1 °C、水活度0.85 ± 0.02条件下贮藏14周。研究表明，零氧密封包装，代替传统的聚丙烯编织袋，有助于抑制黄曲霉毒素的产生和花生质量的恶化；此外，部分焙烤、漂白分类显示出减少花生储存期间黄曲霉毒素出现的潜力。
外文摘要：This study reports on aflatoxin production and peanut (Bailey's variety) quality, for four peanut pre-storage treatments; [(Raw clean (Raw-Cl), Raw inoculated with Aspergillus flavus NRRL 3357 (Raw-Inf), inoculated partially roasted but not-blanched (PRN-blanch); and inoculated partially roasted, blanched with discolored nuts sorted out (PR-blanched)]. All four treated samples were packaged in four different packaging systems [polypropylene woven sacks (PS), hermetic packs (HP), hermetic packs with oxygen absorbers (HPO), and vacuumed hermetic packs (HPV)] and stored under controlled conditions at a temperature of 30 ± 1 °C and water activity of 0.85 ± 0.02, for 14 weeks. Raw-Inf samples in PS had a higher fungal growth with a mean value of 8.01 × 104 CFU/g, compared to the mean values of samples in hermetic packs: 1.07 × 103 CFU/g for HP, 14.55 CFU/g for HPO, and 57.82 CFU/g for HPV. Similarly, the hermetic bags were able to reduce aflatoxin level of the Raw-Inf samples by 50.6% (HP), 63.0% (HPV), and 66.8% (HPO). Partial roasting and blanching in PS also reduced aflatoxin level by about 74.6%. Quality maintenance was the best for peanuts in HPO, recording peroxide value (PV) of 10.16 meq/kg and p-Anisidine (p-Av) of 3.95 meq/kg compared to samples in polypropylene woven sacks which had PV of 19.25 meq/kg and p-Av of 6.48 meq/kg. These results indicate that using zero-oxygen hermetic packaging, instead of the conventional polypropylene woven sacks, helped to suppress aflatoxin production and quality deterioration. Also, partially roasted, blanched and sorted peanuts showed a potential for reducing aflatoxin presence during storage.
外文关键词：Peanuts；Aspergillus flavus；Aflatoxin；Lipid oxidation；Hermetic storage
作者：Darko, C；Mallikarjunan, PK；Kaya-Celiker, H；Frimpong, EA；Dizisi, K
作者单位：Virginia Tech
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
期刊影响因子：1.241
出版年份：2018
出版刊次：4
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