Habibi Najafi Mohammad B, Leufven Anders, Edalatian Dovom Mohammad Reza, Sedaghat Naser, Pourfarzad Amir
Department of Food Science &Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran.
Norwegian Institute of Food Fisheries and Aquaculture Research Tromso Norway.
Food Sci Nutr. 2019 Jul 22;7(8):2684-2691. doi: 10.1002/fsn3.1124. eCollection 2019 Aug.
Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks' storage. Results showed that the effect of temperature, storage time, and interaction effects of packaging and temperature, and packaging and storage time, and packaging and temperature and stoarge time on instrumental hardness were significant ( < 0.01). In sensory evaluation, the effect of treatments on sensory attributes was not significant. Instrumental hardness and sensory texture had a high correlation with each other. Principal component analysis (PCA) of the data obtained for the samples permitted the reduction of the variables to two principal components, which together explained 60.7% of the total variability.
在三种不同包装（气调包装、真空包装和吸氧剂包装）下，于三个不同温度条件（20、35和50˚C）下储存12周期间，对开心果的仪器硬度以及感官特性（如风味、质地和总体可接受性）进行了测定。结果表明，温度、储存时间以及包装与温度、包装与储存时间、包装与温度及储存时间的交互作用对仪器硬度的影响显著（<0.01）。在感官评价中，处理对感官属性的影响不显著。仪器硬度与感官质地之间具有高度相关性。对样品获得的数据进行主成分分析（PCA），可将变量减少为两个主成分，这两个主成分共同解释了总变异性的60.7%。
