Food Science and Technology (Campinas)
versão On-line ISSN 1678-457X
JAIME, Sandra Balan Mendoza et al. ESTABILIDADE DO MOLHO DE TOMATE EM DIFERENTES EMBALAGENS DE CONSUMO. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp.193-199. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20611998000200010.
The aim of this study was to investigate the tomato sauce stability in different types of commercial packages (glass, can and aseptic carton), after transport simulation and storage protected from light at 23 and 35oC during 240 days. Color characteristics apart-evaluated not influenced the product loss quality at 23oC, but has significant influence at 35oC. The rate color loss of tomato sauce in aseptic carton package showed bigger color loss than glass and can packages, because the intrinsic characteristics of this package, especially the superior permeability to oxygen. This feature caused the most darkness and consequently limited shelf life of the tomato sauce. The rate color loss of tomato sauce in aseptic carton package showed values nearly 1.7 and 1.9 times superior to values obtained to the product in can and glass packages at 23 and 35oC, respectively. The most critical and sensorial characteristics used to estimate the shelf life was the quality loss (QL), because it included color and flavor changes of the product. Tomato sauce in aseptic carton showed QL values at 3.5 and 4.1 times superior to values obtained to the product packed in glass and can at 23oC, respectively. At 35oC, the rates were 2.1 and 1.6 times superior, respectively. Generally the glass and can packages exhibit the same performance, offering more protection to the tomato sauce.
Palavras-chave : Tomato sauce; packaging; quality loss.