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Kha Chấn Tuyền , 2003) 2.5 Phương pháp bảo quản lạnh và các phụ gia sử dụng trong bảo quản thực phẩm Có nhiều phương pháp bảo quản thực phẩm khác nhau, tuy nhiên đối với mỗi loại thực phẩm cần lựa chọn phương pháp bảo quản phù hợp Đối với rau quả phương pháp bảo quản phổ biến là bảo quản ở điều kiện nhiệt độ thấp Ngoài ra cũng có thể sử dụng một số chất có tác dụng hạn chế sự phát triển... đánh giá về chất lượng của thành phẩm 4.1.2 Thành phần hóa học của phần cà chua ăn được Bảng 4.2: Thành phần hóa học của phần cà chua ăn được như sau: Thành phần Đơn vị Nước % Đường % Acid % Vitamin C mg Thành phần hóa học chủ yếu của cà chua là Hàm lượng 93ữ94 4,0ữ4,3 0,37ữ0,38 27ữ35 nước Trong quá trình lên men sản phẩm salad cà chua thì hàm lượng nước này trích ly và góp phần... tương ứng với hàm lượng đường 2 % và muối là 3 % 29 Khoa công nghệ thực phẩm Trường ĐHNN Hà Nội Khoá luận tốt nghiệp Cấn Thị Hồng Hiên - LT2BQCB Mẫu 345 tương ứng với hàm lượng đường 3 % và muối là 4 % Mẫu 567 tương ứng với hàm lượng đường 1 % và muối là 2 % Khi sử dụng hàm lượng đường càng cao thì lượng acid sinh ra càng nhiều Ở hàm lượng đường cao bổ sung vào 3% thì lượng acid sinh ra... biệt, có vị chua mặn rất hài hòa thích hợp với sản phẩm salad 30 Khoa công nghệ thực phẩm Trường ĐHNN Hà Nội Khoá luận tốt nghiệp Cấn Thị Hồng Hiên - LT2BQCB 4.5 Kết quả của quá trình bảo quản 4.5.1 Bảng điểm đánh giá cảm quan về mùi vị trong quá trình bảo quản, thời gian bảo quản sản phẩm Bảng 4.8 Bảng điểm đánh giá cảm quan về mùi vị trong quá trình bảo quản, thời gian bảo quản sản phẩm... khi hàm lượng CaCl2 cao Ở hàm lượng CaCl2 là 0,075% thì sản phẩm có mùi vị dễ chấp nhận và khi tăng hàm lượng CaCl2 lờn thì sản phẩm có vị chát Tuy nhiên, hàm lượng CaCl2 càng cao làm cho màu sắc sản phẩm đỏ tươi hơn do Ca2+ được phân ly nhiều hơn 4.3 Ảnh hưởng của thời gian chần và hàm lượng vi khuẩn lactic đến màu sắc của sản phẩm thể hiện trong bảng: 4.4 Bảng 4.4 : Bảng ảnh hưởng của thời