Mirondo Rita, Barringer Sheryl
Dept. of Food Science and Technology, The Ohio State Univ, 2015 Fyffe Rd, Columbus, OH, U.S.A.
J Food Sci. 2015 Jan;80(1):S171-9. doi: 10.1111/1750-3841.12725. Epub 2014 Dec 8.
Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained.
番茄在制成汁之前通常不剥皮，但果皮中含有影响果汁气味、风味和粘度的酶。在精磨机中会去除果皮，但在破碎过程中果皮的存在可能会影响质量。使用热破碎或冷破碎工艺，分别用去皮和未去皮的番茄加工果汁。果汁通过高温短时（HTST）、低温长时（LTLT）或采用杀菌釜进行巴氏杀菌。对照样品用10%的氯化钙处理以停止果汁中的酶活性。用果汁制成酱料，并对番茄制品进行挥发性成分、颜色、粘度分析以及感官评价。带皮制成的冷破碎果汁比不带皮制成的果汁含有更高水平的一些由脂氧合酶、类胡萝卜素和氨基酸衍生的挥发性成分。由于缺乏酶活性，热破碎果汁中这些挥发性成分的含量较低，并且带皮和不带皮制成的热破碎果汁之间没有显著差异。经氯化钙处理的HTST果汁比LTLT果汁含有更高水平的大多数挥发性成分，包括由脂氧合酶衍生的挥发性成分。果皮的存在使冷破碎果汁和酱料的粘度显著降低。大多数处理的色调角、总可溶性固形物、pH值、可滴定酸度和维生素C没有显著差异。不带皮制成的冷破碎果汁的质地、风味和总体喜好程度优于带皮制成的冷破碎果汁，而颜色则不太受欢迎。在酱料之间，未获得显著的偏好差异。
