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Evaluation of Shelf Life and Heat Treatment of Tomato Products

Author

Listed:
  • A. Rajchl
  • 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)

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.

Suggested Citation

  • A. Rajchl & H. Čížková & M. Voldřich & M. Jirušková & R. Ševčík, 2009. "Evaluation of Shelf Life and Heat Treatment of Tomato Products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 130-133.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1096-cjfs
    DOI: 10.17221/1096-CJFS
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