Kravets, M.; Cedeño-Pinos, C.; Abea, A.; Guàrdia, M.D.; Muñoz, I.; Bañón, S. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods2023, 12, 2837.
Kravets, M.; Cedeño-Pinos, C.; Abea, A.; Guàrdia, M.D.; Muñoz, I.; Bañón, S. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023, 12, 2837.
Kravets, M.; Cedeño-Pinos, C.; Abea, A.; Guàrdia, M.D.; Muñoz, I.; Bañón, S. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods2023, 12, 2837.
Kravets, M.; Cedeño-Pinos, C.; Abea, A.; Guàrdia, M.D.; Muñoz, I.; Bañón, S. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023, 12, 2837.
Abstract
Salmorejo is a homogenate based on tomato, olive oil and breadcrumbs commercialized as a “fresh-like” cold puree in Spain and other European countries. Salmorejo is thermolabile and requires pasteurising upon High Temperature, Short Time (HTST) conditions to inhibit microbes and enzymes. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH) in viscous products. The objective was to validate the pasteurisation temperature (70-100 °C, at 5 ºC intervals) for salmorejo processed by radiofrequency (operating at 27.12 MHz for 9.08 s) or conventional continuous heating. Salmorejo was prone to thermal damage upon HTST conditions. Main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. A ‘fresh-like’ good quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms, and an adequate inhibition of the pectinmethylesterase, peroxidase and, to a lesser extent, polyphenoloxidase, but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C for 9.8 s (RF) or 10.9 s (CH) 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.
Copyright:
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