Life Cycle of Canned Tomato Paste: Correlation Between Sensory and Instrumental Testing Methods

Autor: Tung-Shan Chen, Charlotte D. Harvey, Jean R. Eckerle
Rok vydání: 1984
Předmět:
Zdroj: Journal of Food Science. 49:1188-1193
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1984.tb10425.x
Popis: Canned tomato paste was examined to determine its life cycle. Life cycle information can be used to predict the shelf-life of the product. The product was stored at 45, 37.8, 29.4, 22.2, and 3.3°C for up to 3 yr. The product was analyzed by two sensory testing methods (hedonic evaluations and descriptive profile analysis) and three instrumental testing methods (serum color, hydroxymethylfurfural content and colorimeter values). Two separate studies were conducted to check the repeatability of the data. Correlations were established between the sensory and instrumental methods. The product had a Q10 of 3.8 with a shelf-life of 38 months at 25°C and an Ea (activation energy) of 23 Kcal/mole, as determined by the descriptive profile analysis.
Databáze: OpenAIRE
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