Determination of textural properties of different kinds of ketchups of two different rates under different conditions of storage for the determination of their consumal quality

Authors

  • Andrea Bebejová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing Animal Products,, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čapla Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Zajác Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Belej Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Čurlej Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­r Vietoris Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of storing and processing plant products, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/323

Keywords:

texture, TA.XT plus, ketchup, consumer

Abstract

The aim of this work is an evaluation of structural properties of ketchups originating from five different producers at two different batches and consecutively their comparison in different storage conditions and a determination of their consumable quality. Using the objective instrumental method based on physical deformation of the sample we evaluated properties like, viscosity and consistency of ketchups on texturometer TA.XT plus (Stable Micro Systems, Godalming, United Kingdom). These tests were completed on the basis of regressive extrusion using a hyperbaric disc. The consistency of each ketchup from the first rate determined by regressive extrusion ranged from 2656.82 g.s-1 to 5137.37 g.s-1. The lowest value 2656.82 g.s-1 was found in the sample A after 3 days of storage at the temperature 5 °C, the highest value 5137.37 gs-1 was found in the sample C after 10 days of storage at the temperature 5 °C. The value of the consistency in each of the samples didn´t change much, not even after the ketchups were stored at a room temperature for 24 hours. The consistency of each of the ketchups from the second rate determined by the regressive extrusion ranged form 2700.14 g.s-1 to 5133.94 g.s-1. The lowest value 2700.14 g.s-1 was found in the sample A after 10 days of storage at the temperature 5 °C, the highest value 5133.94 g.s-1 was found in the sample C after buying in a market and consequential cooling to 5 °C. The value of the consistency in each of the samples didn´t change much, not even after the ketchups were stored at a room temperature for 24 hours. The results obtained from the evaluation of the texture can be used to optimize the production and thereby prolonging the duration of maintaining its characteristics during the period of minimum durability.

Downloads

Download data is not yet available.

References

Abbott, J. A., Lu. R., Upchurch, B. L., Storchine, R. L. 1997. Technologies for nondestructive quality evaluation of fruits and vegetable. Horticultural Reviews, vol. 20, p. 120.

Beckett, S. T. 2004. The science of chocolate. Cambridge: The Royal Society of Chemistry. 179 p. ISBN 0-85404-600-3.

Fishman, M. L., Gillespie, D. T., Sondney, S. M. 1991. Intrinsic viscosity and molecular weight of pectin components. Carbohydrate Research, vol. 215, no. 1, p. 91-104. https://doi.org/10.1016/0008-6215(91)84010-C

Kertesz, Z. I., Loconti, J. D. 1994. Factors determining the consistency of commercial canned tomato juice. New York State Agricultural Experiment Station, 272 p.

Kilcast, D. 2004. Measuring consumer perceptions of texture. Cambridge : Woodhead publishing, 2004. p. 3-28. ISBN 1 85573 673 X.

Lund, B. M., Baird-Parker, T. C., Gould, G. W. 2000. The microbiological safety and quality of food. Gaithesburg : Aspen Publishers. 75 p. ISBN 0-8342-1323-0.

Marsh, G. L., Buhlert, J. F., Leonard, S. 1997. Yield and quality of catsup produced to a standard solids and consistency level. Influence of handling practices break temperature and cultivar. Journal of Food Processing and Preservation. vol. 3, no. 3, p. 195-212. https://doi.org/10.1111/j.1745-4549.1979.tb00581.x

Ouden, D. F. W. C. 1995. Physico-chemical stability of tomato products. Wageningen : Agricultural university.

Pritchard, B., Burch, D. 2003, Agri-food globalization in perspective. International restructuring in the processing tomato industry, 289 p. ISBN 0-7546-1508-1.

Race, S. W. 1991. Improved product quality through viscosity measurement. Special Report: Viscosity Measurement. Journal of Food Technology, vol. 45, p. 86-89.

Ranken, M. D., Kill, R. C., Baker, C. G. J. 1996. Food industries manual. 24th edition. London. 657 p. ISBN 0 7514 0404 7.

Stýčková, J., Teslíková, K. 2005. Pod pokličkou. 1. ed. Praha. 184 p. ISBN 80-86864-38-3.

Sinha, N. S. 2011. Handbook of vegetable and vegetable processing. Ames : Wiley-Blackwell. 772 p. ISBN 978-0-8138-1541-1.

Szczesniak, A. S. 2002. Texture is a sensory property. Food quality and preference. vol. 13, no. 4, p. 215-225. https://doi.org/10.1016/S0950-3293(01)00039-8

URL 1, www.texturetechnologies.com. TA.XTPlus Texture Analyzer. [online] [s.a.]. [cit. 2012-2-21]. Available at: http://www.texturetechnologies.com/texture-analyzers/TA-XTPlus-texture-analyzer.php.

Vega, C., Ubbink, J., Van der Linden, E. 2012. The kitchen as laboratory. Reflection on the science of food and cooking. New York : Columbia University Press. 314 p. ISBN 978-0-231-52692-0.

Vieira, E. R. 1996. Elementary food science. 4. ed. New York : Chapman & Hall. 429 p. ISBN 0-8342-1657-4. https://doi.org/10.1007/978-1-4757-5112-3

Downloads

Published

2014-02-10

How to Cite

Bebejová, A. ., Čapla, J. ., Zajác, P. ., Belej, Ľubomí­r ., Čurlej, J. ., & Vietoris, V. . (2014). Determination of textural properties of different kinds of ketchups of two different rates under different conditions of storage for the determination of their consumal quality. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 25–32. https://doi.org/10.5219/323

Most read articles by the same author(s)

1 2 3 4 5 6 7 > >>