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

Journal of Environmental Science and Engineering(A) 2024年第1期13卷 27-35页

作者： Kouch Sothakong Hor Rathna Ek Sopheap THENG Kouch Chay Chim Faculty of Agro-industry Royal University of AgriculturePhnom Penh 12400Cambodia Faculty of Veterinary Medicine Royal University of AgriculturePhnom Penh 12400Cambodia Ministry of Agriculture Forestry and Fisheries Phnom Penh 12300Cambodia

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,*** single factor CRD(Completely Randomized Design)was used with 6 treatments and 3 *** the 7 ingredients were used such as tomato,sugar,salt,onion,bell pepper,sodium benzoate and vinegar,with or without *** processing,the sauce was kept in room temperature to observe the self-life and the variation of nutrients contain in 8 *** chemical compositions in the sauce were analyzed to identify the variation during storing in the temperature *** 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 *** 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 *** present of bacteria were detected from 2nd week to 8th week,excepted *** cfu.of T0 had the lowest number of colonies,while T3 had the highest *** 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.

关键词： Self-life chemical compositions bacteria cfu.

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