English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/64528
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Título

Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree

AutorPlaza, Lucía ; Muñoz, Marina; Ancos, Begoña de ; Cano, M. Pilar
Fecha de publicación2003
EditorSpringer
CitaciónEuropean Food Research and Technology 216: 514- 519 (2003)
ResumenTomato puree was subjected to combined treatments of high hydrostatic pressure and natural additives [citric acid and sodium chloride (NaCl)]. Their effects on the most important quality parameters of tomato puree as colour and viscosity, and biochemical parameters as enzymatic activities (polyphenoloxidase, peroxidase, and pectin methylesterase) and total protein content, and microorganisms (total microbial counts and yeasts and moulds) were studied. Response surface methodology was employed where the experiment was carried out according to a central composite face-centred design. The variables ranges used were: 50-400 MPa (pressure), 0-0.8% w/w (concentration of NaCl) and 0-2% w/w (concentration of citric acid) while temperature and holding time of high pressure treatments were constants at 25°C and 15 min respectively. The results showed that enzymatic inactivation was significantly improved with these combined treatments at high values of pressure and concentration of additives. A very significant reduction of 4 logarithmic units was observed when pressure was increased to 400 MPa for total microbial counts. Thus, combined >hurdles> may be effective to produce minimally processed tomato products with optimal sensorial and microbiological characteristics.
URIhttp://hdl.handle.net/10261/64528
Identificadoresissn: 1438-2377
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.