dc.contributor.author | Kravets, Marina | |
dc.contributor.author | Cedeño-Pinos, Cristina | |
dc.contributor.author | Abea, Andrés | |
dc.contributor.author | Guàrdia, Maria Dolors | |
dc.contributor.author | Muñoz, Israel | |
dc.contributor.author | Bañón, Sancho | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2023-10-24T15:40:43Z | |
dc.date.available | 2023-10-24T15:40:43Z | |
dc.date.issued | 2023-07-26 | |
dc.identifier.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. | ca |
dc.identifier.issn | 2304-8158 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2456 | |
dc.description.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. | ca |
dc.description.sponsorship | This research was funded by the Ministry of Science and Innovation of Spain under the project No. RTI2018-098052 and by the CERCA programme from the Generalitat of Catalunya. | ca |
dc.format.extent | 19 | ca |
dc.language.iso | eng | ca |
dc.publisher | MDPI | ca |
dc.relation.ispartof | Foods | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | 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/ | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.3390/foods12152837 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |