Investigation on ketchup quality and their shelf life. Pt. 1. Shelf life of ketchups from Lodz market
2008
Cwiertniewski, K. | Polak, E. | Egierski, K.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Chlodnictwa i Jakosci Zywnosci, Lodz
Fifteen different ketchups available on the Lodz market were tested. Ingredients and physicochemical parameters (i.e. water content, chlorides, total extract, total acidity, pH, water activity and microbiological quality at the end of shelf life) were examined. Ingredients estimation and water activity results show that these products differ physicochemical parameters. The water activity of ketchups and their shelf life were compared with an aim to find the correlation between them. The lower water contents and higher salt contens causes lower water activity and longer shelf life. Knowledge of ketchup water activity on the basis freezing point depretion availables their shelf life estimation. Before storage investigation the physicochemical and water activity data of ketchups are very useful to estimate its shelf life
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