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Use of Antimicrobial Agents for the Preservation of Tomato Juice

MOHAMMAD ABDULLAH AL MAMUN
DEPARTMENT OF FOOD TECHNOLOGY & RURAL INDUSTRIES BANGLADESH AGRICULTURAL UNIVERSITY, MYMENSINGH.

Abstract/ Executive Summary:

Pasteurized and non-pasteurized tomato juice was preserved by using three different antimicrobial agents at different temperature. The shelf-life of these tomato juice was studied throughout 60 days storage period. Chemical analysis, microbial count and sensory test were carried out at certain (0. 7, 15.30, 45 and 60 day) interval of time during the 60 days storage. Negligible change in chemical constituents except vitamin C was observed in the prepared juice throughout the 60 days storage period both at room and refrigeration temperature. The major loss was found in case of vitamin C content only. Gradually fading or color and off-flavour were recorded preserved juice at certain period of time. It was found that tomato juice preserved with citric acid and sodium benzoate was spoiled after 30 days. However. juice preserved with sodium sulphite. was found spoiled after 45 days as evidenced by the production of off-flavour and fading of color. Tomato juice preserve.dwithout preservatives (control) became spoiled after 7 days.

Keywords: Antimicrobial agents, Preservation,Tomato juce

Location:

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Tomato

Objectives:

1.To examine the antimicrobial agents such as citric acid.sodium benzoate and sodium sulphate on the stability and quality of tomato juice

2. To study the shelf-life of tomato juice different storage condition

Methodology:

Fully-ripe tomatoes were collected from local market. The fruits were soaked. rinsed and washed with water. The bottles were cleaned. Washed and dried and used for bottling juice. Juice was extracted from tomatoes employing two different basic principles: (i) a crushing and pressing action. and (ii) sieving under high agitation as is found normally in a pulper or finisher. The pressing action of the juice extractor consists of an expanding helixmside a tomato Juice screer.._ 111 whtch tlle tomato pulp is forced against the screen at continuing and inLTea ing pressure. The holes or sieve of the extraction may vary from 0.050 in. to 0.020 in. The pressing action does not chum the product and therefore very little air is incorporated into the expressed juice.

Source of Information: DEPARTMENT OF FOOD TECHNOLOGY & RURAL INDUSTRIES BANGLADESH AGRICULTURAL UNIVERSITY, MYMENSINGH

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results showed that among the preservatives used sodium sulphite was the most effective m preventing microbial growth m tomato juice. Citric acid the least effective as a preservative for tomato juice and sodium benzoate is medium active preservative. Tomato juice without any preservative showed highest number or bacterial growth. However, pasteurization of tomato juice gave a considerable reduction of bacteria. From the above results it is clear that the total viable bacteria count increased with the increase of storage period. In pasteurized sample bacterial count as less than the non-pasteurized sample. Sodium sulphite showed the best antimicrobial activities in preservation of tomato juice among the three antimicrobial agents tested

Knowledge Management: