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Effects of modified starch coating on colour of frozen tomato cubes.

Author(s) : BAYSAL T., DEMIRDÖVEN A., ERSUS S., et al.

Summary

Lycopene is the pigment basically responsible for the characteristic deep-red colour of ripe tomato fruits and tomato products. Freezing processes generally cause loss of lycopene in tomato cubes. In order to prevent the loss of colour in tomato cubes during frozen storage period; the modified starch coating was applied. Rio Grande tomatoes were used in the form of cubes (10 x 10 x 10 mm). Tomato cubes were divided into three parts; i) control group (without any treatment); ii) coated with 1% modified starch solution for 1 minute; iii) coated with 1% modified starch solution for 5 minutes. After coating process, tomatoes were frozen in IQF at -35/-40°C and stored at -20 or -25°C for 9 months. Analyses were performed at the 0, 1, 3, 5, 7 and 9 month's period. During storage; lycopene content, lipoxygenase activity, colour change and sensorial quality of samples were analyzed. It was observed that lycopene content of control sample was decreased during storage. It was also found that there were no significant differences between lycopene values and color values (L, a, b) of coated samples which were stored at -20 and -25°C. The results show that coated samples for 5 minutes gave better lycopene values and colour values (L, a, b) compared to the control and 1-minute coated sample.

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Pages: ICR07-D1-183

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Details

  • Original title: Effects of modified starch coating on colour of frozen tomato cubes.
  • Record ID : 2008-0740
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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