Publication:
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating

Simple item page
dc.contributor.advisorBañón, Sancho
dc.contributor.authorKravets, Marina
dc.contributor.authorCedeño-Pinos, Cristina
dc.contributor.authorAbea, Andrés
dc.contributor.authorGuàrdia, Dolors
dc.contributor.authorMuñoz, Israel
dc.contributor.authorBañón, Sancho
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-01-24T12:49:37Z
dc.date.available2024-01-24T12:49:37Z
dc.date.issued2023-07-26
dc.description© 2023. The authors. This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/ This document is the published version of a published work that appeared in final form in Foods.es
dc.description.abstractSalmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to val-idate the pasteurisation temperature (70–100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong re-duction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the pol-ygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbi-ological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A “fresh-like” good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.es
dc.formatapplication/pdfes
dc.format.extent19es
dc.identifier.citationFoods 2023, 12, 2837
dc.identifier.doihttps://doi.org/10.3390/foods12152837
dc.identifier.issnElectronic: 2304-8158
dc.identifier.urihttp://hdl.handle.net/10201/137701
dc.languageenges
dc.publisherMDPIes
dc.relationNacional. Ministerio de Ciencia y Competitividad. Proyectos Coordinados de I+D+I Retos Investigacion. No RTI2018-098052-R-C32. Caracterización, modelización y evaluación de la sostenibilidad del procesamiento de radiofrecuencia de hortalizas homogeneizadas con alta viscosidad.es
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/12/15/2837es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectFresh-likees
dc.subjectDielectric heatinges
dc.subjectMicrobial and enzyme inactivationes
dc.subjectThermal damnagees
dc.subject.otherCDU::6 - Ciencias aplicadases
dc.titleValidation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heatinges
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Aportacion 5 2023 Foods Salmorejo temperature validation.pdf
Size:
1.33 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.26 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Artículos