Wpływ powietrza i dodatku soli metali na zmiany barwy przecieru pomidorowego podczas sterylizacji
Ładowanie...
Data
2009
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie
Abstrakt
In this paper influence of concentration 100, 200, 300 μg · g-1 CuSO4 · 5H2O,
FeSO4 · 7H2O and SnCl2 and aeration process on changes colour parameters (L*, a* and b*) in
tomato pulps before and after 115 and 121ºC sterilization has tested. A colorant concentration
(lycopene) and colour has marked in sensory evaluation. The results proved that increase of
temperature independently from metal salt additition and sterilization time in aired probes are
the main determining colour and lycopene concentrations factors in tested tomato pulps.
Marked 32% L* and a* parameters decreasing after sterilization process in tomato pulps with
CuSO4 · 5H2O and FeSO4 · 7H2O addition and 40% b* parameter increase in relation to control
(without CuSO4 · 5H2O and FeSO4 · 7H2O addition). The 43% and 52% lycopene concentration
loss in probes with CuSO4 · 5H2O and FeSO4 · 7H2O in tomato pulps after 121ºC sterilization
were marked. The influence of 100 and 200 μg · g-1 SnCl2 addition was positive in colour creating
and stabilization of tomato pulps before and after sterilization. Decreasing of redness was
correlated with increasing of temperature in tomato pulps after air admission.
Opis
Słowa kluczowe
barwa, pomidor, powietrze, sole metali, sterylizacja, air, colour, metal salts, sterilization, tomato
Cytowanie
Przybylska S., Iwański R., Tokarczyk G. (2009). Wpływ powietrza i dodatku soli metali na zmiany barwy przecieru pomidorowego podczas sterylizacji. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 272 (11), 55–72. https://hdl.handle.net/20.500.12539/1187