Abstract
Tomato hot pot sauce (THPS) at different storage temperatures (0, 25, and 37°C) and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF). The changes of lycopene and HMF during storage were regressed with kinetic equation of both zero-order and first-order models, and the latter fitted better. The kinetic equation constant (k value) of lycopene or HMF at 37°C was higher than that at 25°C. The k value of lycopene of PET/PE (P1) packaged THPS was 1.60 times of that of PET/Al/EAA/PE (P2) packaged at 37°C, while it was 2.12 times at 25°C. The k value of HMF of P1 packaged THPS was 1.69 times of that of P2 packaged at 37°C, while it was 1.01 times at 25°C. Significant correlations between color index of L⁎, a⁎, and a⁎/b⁎ and lycopene or HMF were found at storage temperature. Browning color was attributed to both Maillard reaction and degradation of lycopene. In conclusion, lower storage temperature and stronger oxygen barrier property of package could maintain color stability and extend shelf life.
Highlights
Hot pot is one of the most popular Chinese foods in China and has spread all over the world since it is very easy to keep its authentic taste
After homogenization of the sample, 5-hydroxymethylfurfural concentration was determined by HPLC [6, 7]. 5.000 g of Tomato hot pot sauce (THPS) was placed in a 50 mL centrifuge tube, and 2 mL of 15% (w/v) potassium ferrocyanide and 2 mL of 30% (w/v) zinc sulphate were added with slow stirring and the volume made up with distilled water
The results showed that the growth of HMF content was in accordance with the zero-order kinetics and the first-order kinetic model equation
Summary
Hot pot is one of the most popular Chinese foods in China and has spread all over the world since it is very easy to keep its authentic taste. Hot pot sauce has been upgraded from handmade in small kitchen to industrialized central kitchens which are equipped with large sauce cooking bowl up to 1000 kg/batch. This upgrade benefits the hot pot restaurants to uniform the recipe and increase the kitchen efficiency, and provides consumers with alternative choice to cook toptaste hot pot in their own home. Lycopene has been a hot topic among the researches on the color changes of tomato products [5], the changes of amino acid content or reducing sugar are related to the quality change in storage. It is helpful to guide the optimization of packaging and storage conditions of THPS, so as to improve the shelf life of the products and meet the market demand
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