2026-04-14T04:53:28Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/24562025-10-22T11:20:52Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Kravets, Marina author Cedeño-Pinos, Cristina author Abea, Andrés author Guàrdia, Maria Dolors author Muñoz, Israel author Bañón, Sancho author 2023-07-26 Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70–100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A “fresh-like” good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers. Kravets, Marina, Cristina Cedeño-Pinos, Andrés Abea, Maria Dolors Guàrdia, Israel Muñoz, and Sancho Bañón. 2023. “Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (Salmorejo) Processed by Radiofrequency or Conventional Continuous Heating.” MDPI. Multidisciplinary Digital Publishing Institute. July 26. https://www.mdpi.com/2304-8158/12/15/2837. 2304-8158 http://hdl.handle.net/20.500.12327/2456 https://doi.org/10.3390/foods12152837 Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating