Assessment of Compliance of Physical-chemical Parameters of Canned Preserves from Solanum lycopersicum L. (Tomato) Marketed in the Chókwè City, Mozambique
Orlando Carmona Ernesto Mausse *
Department of Agricultural Engineering, Faculty of Agriculture, Higher Polytechnic Institute of Gaza, Mozambique.
Custódio Ramos Paulo Tacarindua
Department of Agricultural Engineering, Faculty of Agriculture, Higher Polytechnic Institute of Gaza, Mozambique.
Domingos Afonso Domingos
Department of Food Processing Engineering, Higher Polytechnic Institute of Gaza, Mozambique.
Lino João Ernesto Massunguine
Department of Animal Engineering, Faculty of Agriculture, Higher Polytechnic Institute of Gaza, Mozambique.
*Author to whom correspondence should be addressed.
Abstract
Canned tomato paste is a widely used culinary product due to its practicality, long shelf life, and characteristic tomato flavor, which is preserved during storage, ensuring the stability of its properties for a considerable period. This study aimed to evaluate the physicochemical quality of canned tomato paste marketed in the markets of the Chókwè city. The physicochemical parameters analyzed were: pH by the potentiometric method; total titratable acidity by titration with 0.1N sodium hydroxide; total soluble solids content (°Brix) by refraction; lycopene by spectrophotometry; and moisture by dissection method at 105°C. The study was based on a randomized block experimental design (RBD), containing 4 blocks (Supermercado Baixo Limpopo, Azza supermercado, Al Madheena supermercado, and Al- Taj supermercado); 4 treatments (A – Recheio, B – Primavera, C – Mama tia, and D – Promex), and 3 replicates. The data obtained were subjected to analysis of variance (ANOVA) and the means compared by Tukey 's test (p < 0.05), using the statistical program RStudio 4.3.3. Under the experimental conditions, the results indicated average pH values between 3.57 to 3.74, all within the range considered safe for consumption (< 4.6), the titratable acidity ranged from 6.25 to 7.92%, the total soluble solids content (°Brix ) was 18.77°Brix for brand A, and varied between 19.03 and 19.09°Brix, meeting the minimum requirement of 6°Brix stipulated by legislation, the lycopene content was between 20.8and 26.8 mg/g, reflecting good levels of this antioxidant, moisture content ranged from 55.82 and 58.34%. It is concluded that the results presented regarding the physical-chemical quality of the canned tomato extract were within the quality and food safety standards and those required by Mozambican standards based on decree no. 293:2011 Ed. 1 and 2 of INNOQ.
Keywords: Tomato paste, quality, food safety standards, INNOQ, Mozambican