Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 193 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037272

Screening of tomato varieties and comprehensive evaluation of fermentation quality of red sour soup

  • XU Jiuhong ,
  • WANG Xiujun ,
  • LI Jiamin ,
  • HU Rongnian ,
  • ZHANG Lu
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, China)
    3(Industrial Technology Institute of Pepper, Guizhou University, Guiyang 550025, China)

Received date: 2023-09-05

  Revised date: 2023-10-07

  Online published: 2024-09-19

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Abstract

To explore the effects of different tomato raw material varieties on the quality characteristics of red sour soup, the relevant quality indexes and sensory qualities of 12 varieties of tomatoes were analyzed during the fermentation process.Principal component analysis (PCA) and cluster analysis were used to comprehensively evaluate the relationship between the characteristics of tomato varieties and the quality of red sour soup.Results showed that tomato raw materials had a significant effect on the quality characteristics of red sour soup (P<0.05).Through PCA, the 19 quality indicators of fermented tomato pulp were reduced to five principal factors, which contributed cumulatively to 87.769% of the total variation, and the comprehensive evaluation model of fermented tomato pulp quality was constructed as F=0.403 8F1+0.235 7F2+0.107 8F3+0.073 4F4+0.057 1F5.The 12 fermented tomato pulps were divided into three groups by cluster analysis.The comprehensive analysis concluded that ‘YN’, ‘FS’, and ‘ML’ had a bright red color, a typical lactic acid fermentation aroma, and high contents of reducing sugar, amino acid nitrogen, and lycopene, the three varieties of tomatoes were also rich in organic acids and maintained the excellent quality of comprehensive fermentation.This provides a theoretical basis for the fermented sour soup industry to better understand the characteristics of raw materials and control the quality of final products.

Key words： tomato; breed; quality; red sour soup; comprehensive evaluation

Cite this article

XU Jiuhong , WANG Xiujun , LI Jiamin , HU Rongnian , ZHANG Lu . Screening of tomato varieties and comprehensive evaluation of fermentation quality of red sour soup[J]. Food and Fermentation Industries, 2024 , 50(16) : 193 -201 . DOI: 10.13995/j.cnki.11-1802/ts.037272

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