CHANGES IN TOMATO PULP QUALITY CAUSED BY LACTIC-ACID BACTERIA

The most important changes in physicochemical and sensory parameters taking place in tomato pulp (i.e. crushed, diced or chopped tomatoes with about 30% tomato juice as packing medium) were studied after inoculation with lactic acid bacteria (Lactobacillus plantarum). Microbial growth could be detected after 12h of storage at 30-degrees-C whilst only 6 h were necessary for the. chemical and sensory variations. Multiple regression analysis and principal component analyses were performed to ascertain interdependence between sensory and chemical parameters as well as the contribution of each chemical to sensory variable. Off-taste threshold ranges based on the content of some chemical parameters were calculated with the aim of replacing the limits of acceptability which are often empirically formulated in commercial contracts.