◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in tomato sauce (stored at 25℃)
◆Experimental Groups: Prepare Buffered Vinegar Powder A64 solutions of different concentrations
The blank group does not add Buffered Vinegar Powder A64
The positive control group adds 0.5% potassium sorbate
(Note: A64 is white powder, which is dissolved in water to make a solution.)
Sensory Evaluation
| Sample | Day 1 | Day 2 | Day 3 | Day 4 | Day 5 |
| Blank group | No pungent smell, strong tomato flavor | No pungent smell, strong tomato flavor | Slight pungent smell, slight odor | Slight pungent smell, slight odor | Slight pungent smell, obvious odor |
| 0.2% | Slightly pungent smell, strong tomato flavor | Slightly pungent smell, strong tomato flavor | Slight pungent smell, slight odor | ||
| 0.4% | No pungent smell, strong tomato flavor | ||||
| 0.6% | |||||
| 0.8% | Slightly pungent smell, strong tomato flavor | ||||
| 1.0% | |||||
| 1.2% | |||||
| Control group | |||||
★ Based on the above experimental results, it can be concluded that the optimal concentration of Buffered Vinegar Powder A64 for extending the shelf life of tomato sauce without affecting the flavor of tomato sauce is 0.60%.
Total Plate Count(CFU/g)
| Sample | Day 1 | Day 2 | Day 3 | Day 4 | Day 5 |
| Blank Group | 36±1.24 | 4.15×102 | 7.33×103 | 6.37×104 | 4.39×106 |
| 0.4% | 3.06×102 | 3.55×103 | 3.58×104 | 3.08×106 | |
| 0.6% | 2.78×102 | 2.94×103 | 3.09×104 | 2.25×106 | |
| 0.8% | 1.96×102 | 2.21×103 | 2.74×104 | 1.98×106 | |
| 1.2% | 1.34×102 | 1.16×103 | 1.86×104 | 1.39×106 | |
| 1.6% | 0.92×102 | 0.73×103 | 1.54×104 | 0.77×106 | |
| Control Group | 3.11×102 | 3.70×103 | 3.44×104 | 3.23×106 |
★When the concentration of Buffered Vinegar Powder A64 is higher than 0.60%, it can effectively extend the shelf life of tomato sauce.
The above experimental results show that, combined with the sensory evaluation results, when the concentration of Buffered Vinegar Powder A64 is 0.6%, tomato sauce can be stored at 25°C for 5 days.
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