Kravets Marina, 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.
Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain.
Foods. 2023 Oct 23;12(20):3882. doi: 10.3390/foods12203882.
Salmorejo is a tomato-oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised-chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications.
萨尔莫雷霍酱是一种番茄籽油冷制果泥，作为“类新鲜”产品进行商业化销售，需要经过温和巴氏杀菌并冷藏储存，以达到合适的货架期。本研究的目的是研究限制通过传统或射频连续加热进行巴氏杀菌、包装在高密度聚乙烯瓶中并冷藏保存的萨尔莫雷霍酱货架期的因素。与巴氏杀菌的番茄汁或果泥相比，经巴氏杀菌并冷藏的萨尔莫雷霍酱具有较长的货架期（4个月）。在这种酸性产品中，嗜温菌和病原菌很容易被抑制。萨尔莫雷霍酱主要表现出氧化及随后的感官变化。最初的酶促氧化在第一个月与一些不良影响（维生素C损失和脂质氧化）有关，尽管没有感官方面的影响。在接下来的3个月里，萨尔莫雷霍酱在理化和感官层面保持稳定，不过可以通过仪器测量颜色和粘度的变化。在第四个月到第五个月之间，萨尔莫雷霍酱出现了明显的变质迹象，包括外观变化（轻微褐变和平滑表面丧失）、气味/风味变化（新鲜度和均匀度丧失）以及稠度变化（变稀趋势）。萨尔莫雷霍酱的货架期受到长期氧化变质及其感官影响的限制。
