Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Comparison of Quality of Model Tomato Sauces Produced with Different Mixture Ratios of Fresh Tomatoes and Canned Tomatoes

신선한 토마토와 통조림 토마토의 배합 비율을 달리하여 제조한 모델 토마토 소스의 품질 비교

  • Ha, Dae-Joong (Dept. of Food Science and Technology, Yeungnam University) ;
  • Kwak, Eun-Jung (Dept. of Food Science and Technology, Yeungnam University)
  • Received : 2009.09.14
  • Accepted : 2009.10.21
  • Published : 2009.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the quality and sensory characteristics of model tomato sauces which was made from fresh Vitaking tomatoes and American canned tomatoes in the mixture ratios of 0:100% ($S_1$), 25:75% ($S_2$), 50:50% ($S_3$), 75:25% ($S_4$) and 100:0% ($S_5$). Soluble solids, reducing sugars, vitamin C and organic acids increased as the contents of fresh tomatoes increased. pH and contents of $\beta$-carotene and lycopene decreased as the contents of fresh tomatoes increased. Lightness(L value) and yellowness (b value) increased as the contents of fresh tomatoes increased whereas redness (a value) didn't show any significant differences among samples. In the preference test, $S_3$ was the most preferred in red color, taste and overall preference. In the descriptive test, $S_1$ ranked the highest in redness, viscosity, palatability and flavor except for sweet and sour taste. $S_5$ was the lowest in redness, viscosity and palatability, being the highest in sour taste. From this result, we found that the mixture ratio of half fresh tomatoes and canned tomatoes was the best condition to make tomato sauce with preferred red color.

Keywords

References

  1. 국립농업유전자센터. 사이버농작물/품종백과. http://genebank.rad.go.kr.
  2. 김소운 (2003) 토마토 이야기. 뿌리와 이파리. 서울. pp 31-34.
  3. 농림수산식품부 (2008) 2007 채소류 생산실적. 유통정책단 채소특작팀, 서울. p 3.
  4. 이영미 (2004) 잘먹고 잘사는법 토마토. 김영사, 경기도. p 45.
  5. 채수규 (1998) 식품 분석학. 지구문화사, 서울. p 403.
  6. 최수근 (1996) 소스의 이론과 실제. 형설출판사, 서울. pp 312-313.
  7. 최수근 (2002) 서양요리. 형설출판사, 서울. pp 372-374.
  8. AOAC (2005) Official Methods of Analysis 18th ed. Association of official analytical chemists, Gaithersburg, Maryland, USA.
  9. Benakmoum A, Abbeddou S, Ammouche A, Kefalas P, Gerasopoulos D (2008) Valorisation of low quality edible oil with tomato peel waste. Food Chem 110: 684-690. https://doi.org/10.1016/j.foodchem.2008.02.063
  10. Chao PC, Hsu CC, Yin MC (2009) Analysis of glycative products in sauces and sauce-treated foods. Food Chem 113: 262-266. https://doi.org/10.1016/j.foodchem.2008.06.076
  11. Chef Cliche, Chef Terrien, Chef Boucheret, Chef Duchene, Chef Guillut, Chef Steneck, Paris; Chef Males, Chef Walsh, Chef Hardy, London; Chef Chantefort, Chef Bertin, Chef Jambert, Chef Honda, Tokyo; Chef Salembien, Chef Boutin, Chef Harris, Sydeny; Chef Lawes, Adelaide; Chef Guiet, Chef Denis (2000) Sauces. Le Cordon Bleu, Murdoch Books, Ottawa, Australia. p 19.
  12. Dario PC, Javier GA, Veronica GV, Iniesta MD, Jacob K, Luis Manuel SS, Ros G, Periago MJ (2009) Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree. Innov Food Sci Emerg 10: 179-188. https://doi.org/10.1016/j.ifset.2008.12.001
  13. Ha DJ, Kwak EJ (2008) Comparison of quality and sensory characteristics of tomato for tomato sauce production. J East Asian Soc Dietary Life 18: 965-973.
  14. Kim DS, Kozukue N, Han JS, Kim MH (2003) The changes of components by maturity stage of tomato II. Korean J Food Culture 6: 605-610.
  15. Kim IS, Lee JY, Rhee SJ, Youn KS, Choi SW (2004) Preparation of minimally mulberry (Morus spp.) juices. Korean J Food Sci Technol 36: 321-328.
  16. Lee HD, Yoon HS, Choi JU (2001) Changes of quality characteristics on the cherry tomatoes during the CA (controlled atmosphere) storage. Korean J Food Preserv 8: 239-245.
  17. Mayeaux M, Xu Z, King JM, Prinyawiwatkul W (2006) Effects of cooking conditions on the lycopene content in tomatoes. J Food Sci 71: 461-464.
  18. Park SW (1993) Studies on the juice manufacturing properties of tomato varieties. J Korean Soc Food Nutr 22: 428-432.
  19. Park SW, Ko EY, Lee MR, Hong SJ (2005) Fruit quality of york tomato as influenced by harvest maturity and storage temperature. Kor J Hort Sci Technol 23: 31-37.
  20. RDA (2006) Food Composition Table. 7th revision. Rural Resources Development Institute. RDA, Suwon, Korea.
  21. Sanchez-Moreno C, Plaza L, Ancos B, Cano MP (2006) Nutritional characterization of commercial traditional pasteurised tomato juices: catotenoids, vitamin C and radical-scavenging capacity. Food Chem 98: 749-756. https://doi.org/10.1016/j.foodchem.2005.07.015
  22. Seo BH (2006) A study of preparing gruel and quality characteristics of tomato gruel. MA Thesis Seojong University, Seoul.
  23. Stefani ED, Oreggia F, Boffeta P, Deneo-Pellegrini H, Ronco A, Mendilaharsu M (2000) Tomatoes, tomato-rich foods, lycopene and cancer of upper aerodigestive tract: a case-control in Uruguay. Oral Oncol 36: 47-53. https://doi.org/10.1016/S1368-8375(99)00050-0
  24. The Culinary Institute of America (2002) The professional chef, 7th edition. John Wiley & Son, Inc. New York, United States of America. pp 268-273.
  25. Toor RP, Savage GP (2005) Antioxidant activity in different fractions of tomatoes. Food Res Int 38: 487-494. https://doi.org/10.1016/j.foodres.2004.10.016
  26. Yoo SS, Kim JH (2007) Quality characteristic of tomato sauce prepared by addition of fresh basil. East Asian Soc Dietary Life 17: 876-882.
  27. Yu W, Zhao Y, Xue Z, Jin H, Wang D (2001) The antioxidant properties of lycopene concentrate extracted from tomato paste. JAOCS 78: 697-701. https://doi.org/10.1007/s11746-001-0328-6