Year: 2018 | Month: June | Volume 8 | Issue 1
Development of Heat Processed Tomato Salsa and its Shelf-Life Extension Using HDPE and Retort Packaging
Abstract:
Fresh and processed tomato consumption has increased significantly over the past two decades. Tomato as vegetable and fruit occupy a prominent place in healthy diet. Tomato is grown extensively throughout India for fresh consumption and commercial processing. The aim of the present investigation was to develop heat processed tomato salsa (HPTS) as shelf life extension point of view. In present work, Mexican tomato salsa was reformulated and prepared by heat processing with slight modification in recipe, packed in retort pouches and HDPE packs and kept for storage at 25°C to 30°C (ambient room temperature). Prepared HPTS were evaluated for chemical and microbial analysis. It was found that, retort pouches and HDPE pouches preserve the physico-chemical parameters of HPTS up to 90 days as compared to fresh tomato salsa (control sample) (4 days at room 25°C to 30°C and refrigeration temperature (1°C to 4°C). Negligible microbial activity found up to 105 days in both the packaging material which was far better than control salsa. HPTS was further studied for sensory analysis and found to have better acceptability in HDPE packs (up to 90 days) and retort pouches (up to 60 days) as compared to control it was better. It was revealed that HPTS packed in HDPE packs and retort pouches had shown to be 22 times and 15 times extended shelf-life compare with Fresh tomato salsa.
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