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EFFECTS OF pH ON QUALITY OF STORED TOMATO JUICE
Author(s) -
DOUGHERTY RICHARD H.,
NELSON P. E.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02868.x
Subject(s) - lightness , chemistry , food science , fruit juice , optics , physics
Tomato juice was prepared by the hot‐break method and filled hot into cans containing sufficient concentrated HCl to adjust pH to 4.0, 3.5, 3.0, 2.5 and 2.0. Controls were also prepared with no HCl added. Product was stored at ambient (18–22°C) and 40°C up to 3 months. As pH decreased below 4.0, consistency also showed a significant decline through pH 2.0. At the same time there was no apparent pH effect on serum viscosity. Further studies indicated that this effect was noticeable after 4 hr, at pH 3.0 to 5.0. Addition of as much as 1% NaCl to tomato juice had no effect on consistency of tomato juice. Lightness (Hunter color L ) decreased with pH after 3.5, redness (a L ) decreased after pH 4.0, and yellowness (b L ) decreased after pH 3.0. All storage effects were more profound at the higher temperature. The storage of tomato juices at pH less than 4.0 does not appear to be advantageous to the processor.