Evaluation of Shelf Life and Heat Treatment of Tomato Products

A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková and R. Ševčík
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H. Čížková: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz
M. Voldřich: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz
M. Jirušková: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz
R. Ševčík: Department of Food Preservation and Meat Technology, Institute of Chemical Technology in Prague, 166 28 Prague, Czech Republic, *E-mail: ales.rajchl@vscht.cz

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S130-S133

Abstract: Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were: furosine, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde (HMF) and colour (expressed as: L, a*, b*, a*/b* and ΔE). The suitability of selected markers for the assessment of temperature impact on tomato products was evaluated. The correlation matrix for the followed markers of the tomato puree and ketchup was calculated and the courses of changes (expressed as velocity constant) of the markers were compared.

Keywords: heat treatment; HMF; furosine; colour; ketchup; tomato puree (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1096-cjfs

DOI: 10.17221/1096-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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