Sensory characteristics and sterilization value of unpeeled whole tomato in juice
Makanjuola Solomon Akinremi1, Akanbi Charles Taiwo1, Enujiugha Victor Ndigwe2
(1. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria;
2. Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria)
Abstract: The sensory quality of unpeeled whole tomato (Lycopersicon esculentum var. Roma VF) packed in tomato juice with or without calcium chloride (CaCl2) was investigated. Thermal process lethality for unpeeled whole tomato in CaCl2 juice was also determined. Hermetically packaged tomatoes in tomato juice containing CaCl2 were preferred (P < 0.05) in terms of aroma and appearance. Results revealed that D-value of Bacillus coagulans at 100℃ in jars of whole tomato in juice was 2.8 min and a lethal treatment equivalent to IS11.5100 = 12.7 min was safe from a spoilage standpoint for the unpeeled whole tomatoes in CaCl2 tomato juice (with a pH of 4.1 or less) in the ratio of 7:9. Converted to experimental times, this lethality was achieved with a 22 minutes thermal processing in steam at 100℃ for a 370 mL jar used in this investigation.
Keywords: unpeeled whole tomato, sensory quality, calcium chloride, thermal process lethality, integrated sterilization value
Citation: Makanjuola Solomon Akinremi, Akanbi Charles Taiwo, Enujiugha Victor Ndigwe. Sensory characteristics and sterilization value of unpeeled whole tomato in juice. Agric Eng Int: CIGR Journal, 2010, 12(2): 117-123.