dc.contributor.author | Kravets, Marina | |
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 | 2023-11-17T09:28:55Z | |
dc.date.available | 2023-11-17T09:28:55Z | |
dc.date.issued | 2023-10-23 | |
dc.identifier.citation | Kravets, Marina, Andrés Abea, María Dolors Guárdia, Israel Muñoz, and Sancho Bañón. 2023. “Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles.” Foods 12 (20): 3882. doi:10.3390/foods12203882. | ca |
dc.identifier.issn | 2304-8158 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2498 | |
dc.description.abstract | Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications. | 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 program from Generalitat of Catalunya. | ca |
dc.format.extent | 17 | 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 | Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles | 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/foods12203882 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |