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Minimally processed sliced tomatoes: sensorial and microbiological aspects.

Tomates fatiados minimamente processados: aspectos sensoriais e microbiológicos.

Author(s) : ANJOS M. de C. R. dos, ANJOS A. dos, AMANTE E. R.

Type of article: Article

Summary

A study on minimum processing of tomatoes was carried out to investigate the production process and maintain product quality. Tomatoes were cleaned according to the minimum processing techniques, coated with CMC (carboxymethyl cellulose) 0.25%, maltodextrin 0,50% and citric pectin 0,50% and packed in PVC film and stored at 4 °C, with shelf life being studied compared to a non-coated control. The sliced coated tomatoes and the control reached 12 days of shelf life. Sensorial analysis showed that the CMC treatment presented an unacceptable texture, while the remaining were acceptable for consumption. In spite of the efficiency of the edible coatings, the control-treatment was the treatment selected, due to its small cost. The microbiological analysis results show that the process adopted for the minimally sliced tomatoes can be indicated for the elaboration of this type of product.

Details

  • Original title: Tomates fatiados minimamente processados: aspectos sensoriais e microbiológicos.
  • Record ID : 2005-0844
  • Languages: Portuguese
  • Source: Rev. Ceres - vol. 51 - n. 295
  • Publication date: 2004/05

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