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Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage  

Lee, Myoung-Suk (Department of Food Science and Technology, Chungnam National University)
Lee, Se-Hee (Department of Food Science and Technology, Chungnam National University)
Park, Sang-Kyu (Gwangju Institute of Science and Technology)
Bae, Dong-Ho (Konkook University)
Ha, Sang-Do (Chung-Ang University)
Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 842-846 More about this Journal
Abstract
To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at $35^{\circ}C$ for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.
Keywords
green tea extract; Juglans regia; Pinus koraiensis; protein film;
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