Abstract
Abstract
Thisstudyaimstoreducetheincubationperiod(commercialsterilitytest)oftomatopastecansbeforethebacteriolog
ical inspection in quality control laboratories. 62 cans of tomato paste were incubated under temperatures (mesophilic
25,37°C and thermophilic 55°C) to accelerate potential spoilage. Chemical indicators(pH, titratable acidity, and lactic
acid) and microbial indicators (Total plate count and yeast/molds) were monitored daily to identify the earliest reliable
spoilage signals. Incubation at elevated temperatures accelerated acid buildup. D+L lactic acid levels measured using
a rapid enzyme assay increased with titratable acidity, while pH decreased. Meanwhile, total platelet counts remained
at very low levels, while yeasts and molds were undetectable. Signi cant spoilage indicators appeared within 3–5 days
at 55°C compared to 7–10 days at 37°C. These results indicate that acidi cation may be detectable within 5-6 days of
incubation at 37°C. However, microbial growth was notconsistently identi ed. We recommend animprovedincubation
procedure before culture, together with quick lactic acid measurement, to provide an early warning for microbial
deterioration in tomato paste.
Thisstudyaimstoreducetheincubationperiod(commercialsterilitytest)oftomatopastecansbeforethebacteriolog
ical inspection in quality control laboratories. 62 cans of tomato paste were incubated under temperatures (mesophilic
25,37°C and thermophilic 55°C) to accelerate potential spoilage. Chemical indicators(pH, titratable acidity, and lactic
acid) and microbial indicators (Total plate count and yeast/molds) were monitored daily to identify the earliest reliable
spoilage signals. Incubation at elevated temperatures accelerated acid buildup. D+L lactic acid levels measured using
a rapid enzyme assay increased with titratable acidity, while pH decreased. Meanwhile, total platelet counts remained
at very low levels, while yeasts and molds were undetectable. Signi cant spoilage indicators appeared within 3–5 days
at 55°C compared to 7–10 days at 37°C. These results indicate that acidi cation may be detectable within 5-6 days of
incubation at 37°C. However, microbial growth was notconsistently identi ed. We recommend animprovedincubation
procedure before culture, together with quick lactic acid measurement, to provide an early warning for microbial
deterioration in tomato paste.
Keywords
Commercial Sterility
Lactic acid assay
Quality control
spoilage
Tomato products