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The quality of macadamia kernels stored in simulated bulk retail dispensers

Mason, R.L. and Nottingham, S.M. and Reid, C.E. and Gathambiri, C. (2004) The quality of macadamia kernels stored in simulated bulk retail dispensers. Food Australia, 56 (4). pp. 133-139.

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Publisher URL: http://www.aifst.asn.au

Abstract

Macadamia kernels (raw and roasted, salted) were stored for 36 days under conditions similar to those found in supermarket bulk retail dispensers (21.7°C and 55.5% relative humidity). Samples were removed from storage at regular intervals and assessed for quality by objective (moisture content, peroxide value and free fatty acid level) and subjective (kernel colour grade and sensory evaluation) methods. Between four and eight days, significant (P<0.05) changes in quality were evident and it is recommended that both raw and roasted, salted macadamia kernels are not stored for more than eight days in supermarket bulk retail dispensers.

Item Type:Article
Additional Information:Reproduced with permission from Australian Institute of Food Science and Technology Incorporated (AIFST). Journal subscribers may be able to access the published version of this article. Use hypertext link above to access publisher’s web site.
Keywords:Macadamia kernels; storage; bulk retail dispensers.
Subjects:Plant culture > Fruit and fruit culture > Nuts
Plant culture > Harvesting, curing, storage
Deposited On:02 Aug 2005
Last Modified:15 Mar 2011 23:30

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