The evolution of heat damage during storage of tomato pulp, puree and paste was studied by accelerated aging tests. Heat damage indices—5-hydroxymethyl-2-furfural (HMF), furosine and colour changes (DE)—were evaluated for tomato products stored at 30, 40 and 50°C for up to 90 days. Furosine and DE values increased following pseudo-zero-order kinetics, and the higher the solid content of the products, the higher were the rate constant values. HMF formation followed pseudofirst- order kinetics in tomato pulp and pseudo-zero-order kinetics in puree and paste samples. Data show that heat damage reactions in tomato products proceed even at room temperature, and the kinetic model provided can be used to predict changes occurring during shelf-life.
Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices / G. Giovanelli, V. Lavelli. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 82:11(2002 Sep 01), pp. 1263-1267.
|Titolo:||Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices|
GIOVANELLI, GABRIELLA (Primo)
LAVELLI, VERA AGNESE (Ultimo)
|Parole Chiave:||Furosine; Heat damage; HMF; Shelf-life; Tomato products|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1-set-2002|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1002/jsfa.1179|
|Appare nelle tipologie:||01 - Articolo su periodico|