Research On Rancidity And Control Technology Of Original Flavor Sunflower Seed During Storage

Original flavor sunflower seed (OFSS) is a stir-frying food of Anhui province, which is deeply recepted by consumers. But during the storing and marketing period, rancidity was easy to take place which cause the reduction of nutritional value and taste, so these seriously influenced the quality of the sunflower seed.To solve the rancidity problem of OFSS during the storage, firstly the rancidity type (hydrolysis-rancidity,oxidation-rancidity) of OFSS during storing and marketing was distinguished, then the emphases were turned to discuss the causes of the rancidity of OFSS, at last experiment was carried out to develop technologies to control the rancidity of OFSS. The experiments investigation indicates:1. During storage, rancidity degree of the OFSS caused by oxidation rancidity was more severe than that caused by hydrolysis-rancidity, so oxidation-rancidity was the main rancid type during storage.2. During storage of the OFSS, oxygen, illumination and preserving at higher temperature could all accelerate its rancidity, which would effectively promote the acid value, peroxide value, TBA value and carbonyl group value. During storage at 30 degrees centigrade, the linoleic acid content of OFFS decreased by 7.15g/100g, the oleic acid content of OFFS decreased by 1.56g/100g at 60 days storage. During storage at 30 degrees centigrade, The order of decomposition rate from high to low was linoleic acid, oleic acid, saturated fatty acid (hexadecanoic acid, stearic acid).3. Compared with control group, packeted with BOPP/PET/PVDC/CPP, the reservation effect of the package with nitrogen and 3.5g type 100 deoxidant adding to 180g OFSS was better, and the shelf-life at 30℃condition was prolonged 35 days while the shelf-life at 20℃condition was more than 10 months.