Identification of bulk tomato paste fungal contaminations in

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 1, Issue 1, April 2005   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1i1.208

Authors

Amir Hossein Elhami Rad^{* 1}; Fakhri Shahidi²

¹Department of Food Science and Technology, University of Sabzevar. Iran.

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Bulk tomato paste which is produced by most domestic factories in cocentrations more than 35% (35-40 degree of brix), and filled in to barels as bulk quantity under non - hermetic conditions.The microbial contamination level in this product is high since there is no any post heat treatment. for sterilization and microbial redaction Barels maybe stored at coldstore or ambient temperatures for more than 8 months. With limiting of raw material (tomato fruits) in winter ,bulk tomato paste is reconstituted and filled in cans as or commertial conservation. On the basis of the results obtained from the evaluation of fungal contaminations in bulk tomato paste in cold store ,it was determined that the main fungal flora of this product is contained different species of two genera Aspergillus and Penicillium.These moulds grow easily in temperatures near 0ْ C and influence the qualitative properties of the product. It was found that using high brix (≈38 ) in production of tomato paste and storing in 0ْc had only limiting effect on the fungal growth and could not prevent it completely.

Keywords

Tomato Paste; Fungi Contaminations; Cold storage; Bulk Packaging

References