Effect of Stabilizers and Storage Time on the Quality of Tomato Sauce

The experiment was conducted at laboratory of the faculty of Agro-industry, Royal University of Agriculture, locating in Phnom Penh city, commenced from August to October, 2023. The single factor CRD (Completely Randomized Design) was used with 6 treatments and 3 replications. While the 7 ingredients were used such as tomato, sugar, salt, onion, bell pepper, sodium benzoate and vinegar, with or without stabilizers. After processing, the sauce was kept in room temperature to observe the self-life and the variation of nutrients contain in 8 weeks. The chemical compositions in the sauce were analyzed to identify the variation during storing in the temperature room. Through the findings showed that the pH value, Total soluble solids and Color (L, A &B) of all treatments has decreased in 8th week comparing to starting point, while the Total acids increased. If comparing among the 6 treatments, after the products have produced (w0), all the chemical compositions in group T0 containing the lowest, exception of Fat and Color (L). When the self-life up to eight weeks, all the composition parameters were statistically different (except for Moisture, Ash, Dry Mass, and Fat). For identification the Bacteria presenting showed that there was no present in first day of self-life until the first week. The present of bacteria were detected from 2nd week to 8th week, excepted T0. The CFU of T0 had the lowest number of colonies, while T3 had the highest once. At the same time, we found that the number of colonies decreases with the age of storage (self-life), which means that at the beginning of growing in the second week, it had higher amount (from 2.10 to 2.69 of CFU as log); while this number decreased with the shelf life up to 8 weeks, which is between 0 to 2.35.