Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-16 DOI:10.1007/s10068-025-01947-3

Choon-Gil Kang, Hyejeong Shin, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim

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引用次数: 0

Abstract

This study was performed to evaluate the effects of added ingredients such as modified starch (MS), xanthan gum (XG), sugar, (SU), salt (SA), and vinegar (VIN) on the water mobility and physicochemical properties of model tomato ketchup and to investigate the correlation between the obtained variables and serum separation. The type and concentration of ingredients added to the tomato paste (TP) had significant effects on experimental variables, including the serum separation rate, water mobility, and viscosity. Serum separation was most severe in SU and VIN- added samples and minimal in MS and XG- added samples. Principal component analysis exhibited that several physical variables (T2 relaxation time, flow behavior properties, storage and loss modulus) were related to serum separation. The causes of these separation events may vary depending on the specific properties of the added ingredients.

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模型番茄酱的水迁移率和理化性质与血清分离的关系

本研究考察了添加变性淀粉（MS）、黄原胶（XG）、糖（SU）、盐（SA）和醋（VIN）等原料对模型番茄酱水分流动性和理化性质的影响，并探讨了所得变量与血清分离的相关性。番茄膏中添加的成分种类和浓度对血清分离率、水分流动性和黏度等实验指标有显著影响。血清分离在SU和VIN添加的样品中最为严重，在MS和XG添加的样品中最小。主成分分析表明，几个物理变量（T2松弛时间、流动特性、储存和损失模量）与血清分离有关。这些分离事件的原因可能因所添加成分的具体性质而异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.