Effects of storage temperature on quality changes of cold break tomato paste during storage

被引：0

作者：

Liu F. ^{[1
]}

Zhou L. ^{[1
]}

Cao X. ^{[1
]}

Wang H. ^{[2
]}

Liao X. ^{[1
]}

机构：

[1] Key Laboratory of Fruit and Vegetable Processing Ministry of Agriculture, College of Food Science and Nutritional Engineering, China Agricultural University

[2] China National Institute of Standardization

来源：

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2010年 / 26卷 / 08期

关键词：

Cold break tomato paste; Kinetics; Quality control; Storage;

D O I：

10.3969/j.issn.1002-6819.2010.08.058

中图分类号：

学科分类号：

摘要：

The effects of temperature (0, 25, and 37°C) and storage time (150 days) on the quality changes of cold break tomato paste (CBTP) were investigated in this study, and kinetic analysis to the key indices were carried out to guide the storage of CBTP. Amino acids, total sugar, sucrose, fructose, Vitamin C and color indices (L*, a* and b*) in CBTP stored at 25 and 37°C decreased significantly, while 5-hydroxymethylfurfural (HMF), browning degree (BD) and total color difference ΔE increased significantly. The changes of total amino acids, total sugar, Vitamin C, HMF and BD followed a first-order reaction well, and there was linear correlation between HMF and BD. Lycopene and total soluble solids showed no significant changes during storage, while the titratable acidity of the CBTP increased with increasing the storage temperature and time. Vitamin C in CBTP stored at 0°C decreased significantly, while changes of other indices were not significant. All the results indicated that higher storage temperature significantly decreased the quality of CBTP, while lower temperature protected its quality well.

引用

页码：343 / 349

页数：6

共 27 条

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