Investigation of colour changes of some tomato products during frozen storage

P. Biacs, U. Wissgott

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The colour changes of frozen tomato pulp were investigated under different conditions of frozen storage (-25°C; in open bags with presence of O2 and in artificial light or darkness; in closed bags also in artificial light or darkness). In addition the antioxidative effect of tomato seeds and spices (sage, thyme, rosemary, oregano, majoram) was studied. The colour change of tomato pulp was determined with instrumental colour measurement, the carotenoid pigments loss was measured with UV/VIS spectrophotometry. It was found that exposure to light and oxygen accelerated the colour loss and oppositely packaging and storage in darkness had a colour saving effect. The ground tomato seeds (5%) could stabilize the carotenoid pigments after longer time frozen storage (min. 10 weeks). The commercial spices (0.2%), mainly rosemary and marjoram significantly reduced the pigment degradation. The tomato seeds and the spices did not change significantly the taste of tomato pulp.

Original languageEnglish
Pages (from-to)306-310
Number of pages5
JournalDie Nahrung
Volume41
Issue number5
Publication statusPublished - Oct 1997

Fingerprint

tomato products
frozen storage
Lycopersicon esculentum
Color
tomatoes
Spices
color
Darkness
spices
Origanum
pulp
Seeds
rosemary
pigments
Carotenoids
Light
bags
carotenoids
seeds
Thymus Plant

ASJC Scopus subject areas

  • Food Science

Cite this

Investigation of colour changes of some tomato products during frozen storage. / Biacs, P.; Wissgott, U.

In: Die Nahrung, Vol. 41, No. 5, 10.1997, p. 306-310.

Research output: Contribution to journalArticle

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