• Journal of the Korean Society of Food Culture
• /
• v.24 no.4
• /
• pp.433-439
• /
• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Culinary science and hospitality research
• /
• v.17 no.5
• /
• pp.193-205
• /
• 2011

This study aimed to enhance the quality and sensory acceptability of dak-galbi sauce made from general tomatoes, plum tomatoes and canned tomatoes and find the most preferred quality characteristics and tomato type for the production of dak-galbi sauce. Dak-galbi sauce was blended with different concentrations of tomatoes (0%, 10%, 20%, 30%, 40%). As the amount of a tomato addition increased, the moisture contents, L-values, a-values and B-values significantly(p<0.001) increased while salinity, sugar contents and viscosity decreased. The attribute difference test showed that significant differences in such properties as color intensity, pungent flavor, pungent taste, mouthfeel were observed with more tomatoes added. Based on the results of this study, the optimal tomato content for maximizing the overall quality of dak-galbi sauce was 10~20% of general tomatoes or 20% of plum and canned tomatoes. More various kinds of dak-galbi sauce are expected to be developed through this study.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.187-187
• /
• 2003

To examine the effect of packaging method on strawberry, tomato, and plum quality, the rate of weight loss, Hunter a value, decay rate, anthocyanin contents, and microbial (total bacterial counts, mold and yeast, and pseudomonas) changes were determined during storage. Strawberry was packaged with low density polyethylene (LDPE). Tomato and plum were packaged with high density polyethylene film (HDPE). Strawberries, tomatoes, and plums were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was the most effective on the decrease of decay rate of strawberry and the rate of weight loss for packaged strawberry was lower than that of the non-packaged. HDPE package was the most effective on the rate of weight loss during storage of tomatoes and plums regardless of storage temperature. Hunter a value increased during storage. Anthocyanin contents of plums increased overall with increasing storage time, and plums stored without package were changed more than those with package. Microbial changes of strawberry, tomato, and plum stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging method did not affect the microbial change, yet temperature did affect the microbial change significantly. These results indicate that storage of these commodities at 4$^{\circ}C$ should be recommended in terms ,of microbial safety as well as quality and shelf-life.