Effect of chemical preservation on the shelf-life of bottled intermediate moisture tomato paste stored at ambient temperature
Six samples of bottled intermediate moisture tomato paste were stored at ambient conditions (33-38°C). Four of the samples were preserved with chemicals. One of the last two samples which was bottled with no chemical preservatives added had palm oil filled onto its headspace. Shelf-like studies cond...
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| Published in | Nigerian food journal |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
23.01.2006
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| Online Access | Get more information |
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| Summary: | Six samples of bottled intermediate moisture tomato paste were stored at ambient conditions (33-38°C). Four of the samples were preserved with chemicals. One of the last two samples which was bottled with no chemical preservatives added had palm oil filled onto its headspace. Shelf-like studies conducted for forty weeks showed no appreciable changes in chemical properties of samples mixed with sodium metabisulphite and sodium benzoate. The samples with vinegar and palm oil filled headspace showed changes in chemical properties from the 13th week of storage. Chemical changes were noticed on the 10th and 4th week respectively for sodium chloride treated and untreated control paste samples. There was no significant difference in organileptic properties of all the samples in the first 8 weeks of studies with the exception of untreated control sample, which was rated lower (p |
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| Bibliography: | http://www.ajol.info/index.php/nifoj/article/view/33616/63471 10.4314/nifoj.v23i1.33616 |
| ISSN: | 0189-7241 |
| DOI: | 10.4314/nifoj.v23i1.33616 |