Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes

Lisiewska, Zofia; Kmiecik, W.

doi:10.1016/s0956-7135(99)00110-3

Cited by 98 publications

(64 citation statements)

References 10 publications

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“…Unlike the values of CAT activity determined in this study (from 104 to 1744 U.g −1 ), Lisiewska and Kmiecik [39] determined low activity in tomato raw material (only 2.4 U.g −1 ).…”

Section: Catalase Activity (Cat)contrasting

confidence: 99%

Antioxidant Enzymes in Barley Green Biomass

Ehrenbergerová

Belcredi

Kopáček

et al. 2009

Plant Foods Hum Nutr

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Green biomass of young barley plants exhibited statistically significant higher activity of superoxide dismutase (SOD) and catalase (CAT) at sampling I (in the phase of plant development DC 29) compared to the later sampling II (DC 31). Significant effects of varieties, years and interactions of the studied factors on the activity of the studied antioxidants were determined. During the experiment period (2005-2007), the variety Sebastian provided statistically significant higher average SOD activity (486 U.g-1) versus the variety Malz (416 U.g-1 dry matter) and line KM1910 (418 U.g-1 dry matter). No statistically significant difference was recorded between the latter two varieties. Average catalase activity of the varieties did not show any significant difference. Significantly higher CAT activity in the sampling I was recorded on average of years and locations in the variety Sebastian and hull-less line KM1910 (935 and 907 U.g-1) compared to the variety Malz (675 U.g-1). We can state that green biomass of young spring barley plants taken during the growth phase DC 29 was a significant source of enzymes catalase and superoxide dismutase in the course of the experiment (2005-2007).

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“…Unlike the values of CAT activity determined in this study (from 104 to 1744 U.g −1 ), Lisiewska and Kmiecik [39] determined low activity in tomato raw material (only 2.4 U.g −1 ).…”

Section: Catalase Activity (Cat)contrasting

confidence: 99%

Antioxidant Enzymes in Barley Green Biomass

Ehrenbergerová

Belcredi

Kopáček

et al. 2009

Plant Foods Hum Nutr

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“…It is also reported no changes in carotenoid content (lycopene and β-carotene) due to freezing storage during three months (−30 • C, or −20 • C) of frozen tomato cubes. 12 Epoxides are believed to be one of the initial products of carotenoid oxidation, 39 thus it could be of interest to evaluate the lycopene epoxide formation during processing. HP purée showed the major increase (0.38 mg l −1 ), followed by HPT purée (0.17 mg l −1 ), HPT + F purée (0.14 mg l −1 ), and LPT purée (0.14 mg l −1 ).…”

Section: Carotenoid Content and Vitamin A Valuementioning

confidence: 99%

“…5,8 -11 Recent studies suggest the possibility of using frozen cubes of tomato for pizzas, and vegetable salads with good organoleptic quality stored at −20 • C for 9 months. 12 Thus, studies dealing with the effect of freezing in tomato products are needed.…”

Section: Introductionmentioning

confidence: 99%

Impact of high‐pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity

et al. 2005

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Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH • ) scavenging activity [50% depletion of initial DPPH • radical (EC 50 ) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (HP) (400 MPa/25 • C/15 min), low pasteurisation (LPT) (70 • C/30 s), high pasteurisation (HPT) (90 • C/1 min), freezing (F) (−38 • C/15 min), and HPT plus F (HPT + F).In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L * ; green-red tonality, a * ; and blue-yellow tonality, b * ) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC 50AQ ; and a positive significant correlation with AE AQ . In the OR fractions, a significant correlation was found between EC 50OR and AE OR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées.

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“…Fuchigami, Miyazaki and Hyakumoto (1995) observed that the worsened texture of frozen tomatoes was accompanied by a decrease in the content of pectic compounds. Lisiewska and Kmiecik (2000) also reported that the level of protopectins and pectins were significantly reduced by the freezing process itself and during subsequent frozen storage of tomato tissue. It can be concluded that the osmotic dehydration will result in dehydrated products of firm texture that can withstand further handling and processing.…”

Section: Osmodehydrofreezing and Freezingmentioning

confidence: 92%

Osmodehydrofreezing of sensitive fruit and vegetables: Effect on quality characteristics and shelf life

Dermesonlouoglou

Taoukis

2006

13th World Congress of Food Science &Amp; Technology

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Some fruit and vegetables such as cucumber, tomato, strawberry and watermelon are not suitable for traditional freezing process, due to texture degradation, color alteration, nutritional loss, high energy costs, etc. Poor quality of these frozen tissues can significantly be improved by means of the cryoprotection accomplished by the pre-osmotic dehydration. The application of osmotic pre-treatment of fresh tissue with alternative osmotic solutes, oligofructose and a high-DE maltodextrin, at mild temperature (35°C) caused substantial water loss and solid enrichment. Based on the comparative kinetic study of the quality degradation, the protective effect of both osmotic solutes on vitamin C, lycopene and color was demonstrated. The obtained sugar enrichment and partial water removal improved the sensory characteristics of treated samples (attractive appearance: bright color, good texture and pleasant taste) when compared to untreated ones. The untreated samples suffered from a detrimental texture and taste deterioration during storage.

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Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes

Cited by 98 publications

References 10 publications

Antioxidant Enzymes in Barley Green Biomass

Antioxidant Enzymes in Barley Green Biomass

Impact of high‐pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity

Osmodehydrofreezing of sensitive fruit and vegetables: Effect on quality characteristics and shelf life

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