Pamukkale University, Faculty of Engineering, Department of Food Engineering, Denizli, Turkey.
J Food Prot. 2014 Mar;77(3):499-503. doi: 10.4315/0362-028X.JFP-13-215.
The objective of the present study was to investigate the effects of temperature and packaging on ergosterol and Howard mold count (HMC) changes of tomato paste during storage. The other purpose of this study was to determine whether the measurement of ergosterol stability in tomato paste can be useful for the assessment of microbiological quality of tomato paste as related to the storage temperature (4, 20, 28, or 37°C) and time. Ergosterol analysis was done by using high-performance liquid chromatography. Tomato paste samples were packaged in either aseptic bags or tin boxes and stored at 4, 20, 28, or 37°C for a period of 10 months. The detection limit of ergosterol was 0.1 mg/kg. Measurements showed that packaging and storage temperatures of 28 and 37°C have a considerable influence on ergosterol and HMC changes in the product. The poor precision of the "percentage of discarded fruits" and HMC methods has increased the importance of ergosterol for the microbiological quality evaluation of tomato and tomato products. This article reports the data from what we believe to be the first survey for the influence of storage temperature and packaging material on ergosterol and HMC changes of tomato paste during storage.
本研究的目的是探讨温度和包装对番茄酱中麦角固醇和霍华德霉菌计数（HMC）变化的影响。本研究的另一个目的是确定在番茄酱中测量麦角固醇稳定性是否可用于评估与储存温度（4、20、28 或 37°C）和时间相关的番茄酱的微生物质量。麦角固醇分析采用高效液相色谱法进行。番茄酱样品分别用无菌袋或锡罐包装，并在 4、20、28 或 37°C 下储存 10 个月。麦角固醇的检测限为 0.1mg/kg。测量结果表明，28 和 37°C 的包装和储存温度对产品中麦角固醇和 HMC 的变化有很大影响。“废弃水果的百分比”和 HMC 方法的精度较差，这增加了麦角固醇在评估番茄和番茄制品微生物质量方面的重要性。本文报告了我们认为是首次调查储存温度和包装材料对番茄酱中麦角固醇和 HMC 变化影响的数据。
