Quality evaluation of commercial chile-based salsas

McKee, Lisa; Christopher, Jack; Bock, Margaret Ann

doi:10.1023/b:qual.0000040358.46362.6a

Cited by 3 publications

(4 citation statements)

References 3 publications

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“…Moisture was not correlated to density, that is a frequent relationship, it exhibited a range of 83.33 to 92.92%, with lower content for Valentina brand and higher for Tampico sauce. The determined range of these four sauces is close to those reported by Mckee et al, 15 who reported a range of 88.3 to 91.1% for commercial chili sauces. ANOVA results indicated a significant difference between the four commercial items, for this property.…”

Section: Physicochemical Determinationssupporting

confidence: 89%

Characterization of a Mexican hot sauce (from "chile de arbol”) and changes through storage

Ugalde,

Vélez-Ruiz

2024

MOJFPT

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Due to the importance of hot sauces as a complementary food and as non-Newtonian fluid, a characterization of this item was completed. The study was divided into three stages, firstly, four commercial sauces were analyzed on physicochemical, microbial and flow properties to have a framework of accepted products by human consumers. Subsequently, a group of twelve sauces, was prepared to determine the same and other properties influenced by formulation, and from the obtained information, a third or storage study of eight elaborated sauces was carried out, measuring the same characteristics, also influenced by formulation, sanitization treatment, temperature and storing time. Finally, three items, two studied and selected sauces were prepared in order to develop a sensorial assessment and to generate a complete vision, comparing with a commercial one, the two selected sauces resulted with better acceptation that the commercial hot sauce.

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Section: Physicochemical Determinationssupporting

confidence: 89%

Characterization of a Mexican hot sauce (from "chile de arbol”) and changes through storage

Ugalde,

Vélez-Ruiz

2024

MOJFPT

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“…Fabiano, Perego, Pastorin, and Borghi () reported a similar quantity of MAB in a fresh “pesto sauce” with a pH of 4.4. No mold or yeast was detected in other commercial sauces evaluated with pH range between 3.8 and 4.0 and the aerobic bacteria were too few to count (Mckee, Christopher, & Bock, ). Besides, it has been reported that the combination of acetic acid and low pH inhibits pathogenic microorganisms (Sikora, Badrie, Deisingh, & Kowalski, ).…”

Section: Resultsmentioning

confidence: 99%

Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics

Rodiles‐López

García‐Rodríguez

Gómez‐Orozco

et al. 2019

J Food Process Preserv

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Recently, spectroscopy analysis has been used as a rapid chemical analysis method of food products. To evaluate the potentiality of Infrared spectroscopy (IR) in food analysis during storage, an accelerated shelf‐life study was carried out on three types of chili habanero sauces at 50°C for a period of 24 days. Only some physicochemical and sensory evaluation showed changes during chili sauces storage. FT‐IR spectra tandem with principal component analysis (PCA) allow differentiating between a fresh sauce and a long‐time prepared one. Partial least squares model showed that FT‐IR data can be compared to some physicochemical and sensorial parameters. Results of sensorial and spectrophotometry analyses can be used to calculate the shelf life of the sauces. This is the first study that reported about the use of a rapid and low‐cost method of FT‐IR tandem chemometrics as the food quality evaluation of accelerated shelf life of a chili sauces‐based vegetable ingredients. Practical applications Food processing requires faster, more efficient, and easier to use tools to evaluate the quality of its ingredients, the monitoring of the process, and the quality of the final product, as well as methods to monitor the freshness of the products during storage. This study suggests that the infrared spectroscopy together with the chemometric analysis could be a viable and fast alternative, which is given in a single step to cover the needs of quality monitoring of products both in the development of new products and in the process in the food industry.

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“…Although statistical differences were detected, few practical differences were noted among brands. Mckee, et al (2003) found that nine red sauce products had pH values below 4.2. Among the parameters analyzed for the assessment of tomato quality, pH is very important because acidity influences the thermal processing conditions required for producing safe products.…”

Section: The Ph Valuementioning

confidence: 99%

“…Thus, an attractive deep red colour is a major quality attribute for tomato products (Thakur et al 1996. Among the parameters analyzed for the assessment of tomato quality, pH is very important because acidity influences the thermal processing conditions required for producing safe products (Mckee, et al 2003, Anthon &Barrett, 2010.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt

2013

Alexandria Science Exchange Journal: An International Quarterly

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This research was undertaken to determine quality characteristics of twenty four samples of commercial concentrated tomato puree was conducted. Fourteen brands of jar (A), five brands of sachet (B) and five brands of can (C) were evaluated for chemical, physical and microbiological properties. Analysis included each of the following determinations: Total soluble solids, pH values, titratable acidity, sodium chloride content, ash content, colour, consistency, Howard mould count, total plate count, mould and yeast. Total soluble solids ranged from 20 to 25%, 22 to 25% and 18% to 30% for A, B and C, respectively. The pH values for all types of concentrated tomato puree were below 4.3. Titratable acidity ranged from 1.18 to1.9% for samples (A), 1.18 to 1.88% for samples (B) and 1.09 to 2.05% for samples (C). The sodium chloride content varied from 1.73 to 3.40%, 1.94 to 3.70% and 0.84 to 2.81% and ash content ranged from 3.2-5.2%, 3.83-4.98% and 2.48-6.06%, respectively. Colour measured by Hunter Lab Colormeter ranged between1.43 to 2.31, 1.51 to 2.11 and 1.67 to 2.09 a*/b*, while consistency ranged from 5.9-11.9 cm/30s, 7.45 to 12.67cm/30s and 5.70 to 9.01cm/30s, for samples A, B and C, respectively. Microbial growth could not be detected in all samples with one sachet concentrated tomato puree being the exception. Howard mould content varied between 12-20, 16-24 and12-20%, for samples A, B and C, respectively.

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Quality evaluation of commercial chile-based salsas

Cited by 3 publications

References 3 publications

Characterization of a Mexican hot sauce (from "chile de arbol”) and changes through storage

Characterization of a Mexican hot sauce (from "chile de arbol”) and changes through storage

Food quality evaluation of accelerated shelf life of chili sauce using Fourier transform infrared spectroscopy and chemometrics

Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt

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