Formulation, physical-chemical, sensory and microbiological shelf life of tomato sauce for pizza

Abstract

A formulation of tomato sauce-based tomato extract was processed in order to determine the shelf life of products stored at different temperatures. Were processed three pots of the same formulation of the sauce by cooking, the following steps: raw materials, washing of packaging, weighing ingredients, formulation, mixing, heating (up to 85 ° C in the geometric point), filling (hot fill) lock, the cover sterilization, labeling, storage (half of the processing environment at T ° C 26-32 ° C and the other half refrigerated 6-8 ° C) and distribution.Throughout the processing and / or after obtaining the final product, three types of evaluations were performed: physical-chemical determinations (pH, acidity, vitamin C, total soluble solids), microbiological and sensory tests. According to the results, the tomato mixture showed good stability with respect to microbiological, physicochemical sensorial features, can be stored and sold at room temperature, with a shelf life of up to 28 days.