Effects of Packaging conditions on the Sensory Quality of Trail Mix after Storage

摘要

To determine the effects of vacuum packaging versus oxygen scavengers on thestability of nut raisin trail mix, samples were assessed by sensory panels initially and after storage for one and three months at 27, 38 and 49 deg. C and six months at 27 and 38 deg. C. Variable A contained 15% raisins and an 85% mixture of peanuts, walnuts, almonds and filberts packaged in a trilaminate barrier material with 28 in. vacuum. Variable B had no vacuum but an oxygen scavenger. Variable C was similar to A but had 22% raisins and 78% nuts. Panel members rated attributes and overall ratings on specially designed scales. Multiple range analyses showed that treatment, time and temperature had no significant effects initially, but with increasing time and temperature the vacuum packed samples rated significantly lower than samples with an oxygen scavenger. Treatment B was not significantly affected by time at any temperature, whereas treatments A and C had significant degradation over time at all temperatures. The raisins in the vacuum packed samples agglomerated upon storage, especially with increased storage temperatures and increased raisins. Vacuum packaging may have deleterious effects that may be evident only under adverse storage conditions or without strict control of the fruit.