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Effects of Storage and Heating on Serum Viscosity of Commercial Hot Break Tomato Paste



Author(s)

Hye Won Yeom, Marco Ramirez and Joseph Conte

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DOI:10.17265/2159-5828/2018.01.002

Campbell Soup Company, Campbell Place, Camden, New Jersey 08103, USA

Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate effects of a heating on the serum viscosity of hot break tomato paste, the paste samples were reconstituted with water to 10° Brix, similar level of tomato solids in typical tomato sauce products. Diluted tomato paste was heated and held at 95 °C for 3 minutes and its serum viscosity was measured. After the heating, the serum viscosity of hot break tomato paste was slightly increased up to 5% of initial value, however the recovery was not significant (p < 0.05).

Hot break tomato paste, serum viscosity, storage, heating of reconstituted hot break paste.