Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
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Author
Kravets, Marina
Cedeño-Pinos, Cristina
Bañón, Sancho
Publication date
2023-07-26ISSN
2304-8158
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70–100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A “fresh-like” good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
19
Publisher
MDPI
Is part of
Foods
Citation
Kravets, Marina, Cristina Cedeño-Pinos, Andrés Abea, Maria Dolors Guàrdia, Israel Muñoz, and Sancho Bañón. 2023. “Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (Salmorejo) Processed by Radiofrequency or Conventional Continuous Heating.” MDPI. Multidisciplinary Digital Publishing Institute. July 26. https://www.mdpi.com/2304-8158/12/15/2837.
Grant agreement number
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-098052-R-C31/ES/CARACTERIZACION, MODELIZACION Y SOSTENIBILIDAD MEDIOAMBIENTAL DEL PROCESAMIENTO POR RADIOFRECUENCIAS DE HOMOGENEIZADOS VEGETALES VISCOSOS/
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/