To evaluate heat damage by process and storage temperature, a cold break tomato paste was aseptically filled into 5 liter aseptic bags at different process temperature (104 °C and 112 °C). The aseptic bags were stored at different storage temperature (21 °C and 33 °C) for 12 months of storage time. The level of Browning Index, Furosine, and HMF was monitored in the cold break tomato paste during the storage time. Higher storage temperature (33 °C) significantly increased the level of Browning Index, Furosine, and HMF in the tomato paste compared to the lower storage temperature (21 °C) during the storage time. However, there was no significant difference in the Browning Index, Furosine, and HMF analysis results between the tomato pastes processed at 104 °C and 112 °C.

Effects of processing and storage temperature on browning index, furosine, and HMF in aseptic cold break tomato paste during storage time

251st National Meeting (2016)

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