Kravets Marina, Cedeño-Pinos Cristina, Abea Andrés, Guàrdia Maria Dolors, Muñoz Israel, Bañón Sancho
Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain.
Foods. 2023 Jul 26;12(15):2837. doi: 10.3390/foods12152837.
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
萨尔莫雷霍是一种以番茄、橄榄油和面包屑为基础的粘性匀浆，作为一种“类似新鲜”的巴氏杀菌冷藏泥状物进行商业化销售。由于其穿透性，射频（RF）介电加热可能会改善传统加热（CH）的巴氏杀菌效果。目的是验证通过射频（在27.12 MHz下运行9.08秒）或传统（10.9秒）连续加热处理的萨尔莫雷霍的巴氏杀菌温度（70 - 100°C，间隔5°C）。主要的热诱导变化包括：色泽变橙、风味均匀化、新鲜度丧失、变稠、维生素C损失和脂质氧化。传统加热和射频等效处理都能大幅减少总嗜温微生物和产孢嗜温微生物，并能充分抑制果胶甲酯酶、过氧化物酶，在较小程度上抑制多酚氧化酶，但不能抑制多聚半乳糖醛酸酶。80°C的巴氏杀菌在微生物和酶抑制水平以及产品热损伤之间提供了良好的平衡。提高此温度并不能提高酶失活水平，而且萨尔莫雷霍可能会过热。使用传统或射频巴氏杀菌器都可以获得“类似新鲜”的优质萨尔莫雷霍。
