Czech J. Food Sci., 2009, 27(10):S130-S133 | DOI: 10.17221/1096-CJFS

Evaluation of Shelf Life and Heat Treatment of Tomato Products

A. Rajchl*, H. Čížková, M. Voldřich, M. Jirušková, 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

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

Published: June 30, 2009  Show citation

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Rajchl A, Čížková H, Voldřich M, Jirušková M, Ševčík R. Evaluation of Shelf Life and Heat Treatment of Tomato Products. Czech J. Food Sci.. 2009;27(Special Issue 1):S130-133. doi: 10.17221/1096-CJFS.
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