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首页> 外文期刊>Plant Foods for Human Nutrition >Safety of tomatillos and products containing tomatillos canned by the water-bath canning method
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Safety of tomatillos and products containing tomatillos canned by the water-bath canning method

机译：水浴罐装方法罐装的番茄和含有番茄的产品的安全性

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摘要

Three studies were conducted to evaluate the safety of tomatillos and products containing tomatillos canned by the water-bath processing method. In the first study, plain tomatillos were processed for 25, 37.5, 50 and 62.5 min. In the second study, five tomatillo/onion combinations were prepared while five tomatillo/green chile combinations were prepared in the third study, pH evaluations were conducted to determine safety in all studies using pH 4.2 as the cut-off value. No differences in the pH of plain tomatillos were detected due to processing time. All jars of plain tomatillos had pH values below 4.1. All combinations of tomatillos/onions and tomatillos/green chile containing more than 50% tomatillo had pH values below the 4.2 cut-off value. Results of the three studies indicate (1) acidification of plain tomatillos is probably unnecessary for canning by the water-bath processing method and (2) combinations of acidic tomatillos and low-acid onions or green chile must contain more than 50% tomatillos to have a pH low enough for safe water-bath processing.
机译：进行了三项研究，以评估番茄酱和通过水浴加工方法罐装番茄酱的产品的安全性。在第一个研究中，普通番茄被加工了25、37.5、50和62.5分钟。在第二项研究中，准备了五种番茄/洋葱组合，而在第三项研究中，准备了五种番茄/绿色辣椒组合，在所有研究中均使用pH 4.2作为临界值进行了pH评估以确定安全性。由于处理时间的原因，未检测到普通番茄的pH值差异。所有罐装普通番茄的pH值均低于4.1。番茄/洋葱和番茄/绿色辣椒的所有组合均含有超过50％的番茄，其pH值低于4.2临界值。这三项研究的结果表明：（1）用水浴处理罐头罐装的普通蕃茄酱酸化是不必要的;（2）酸性蕃茄酱和低酸洋葱或绿色辣椒的组合必须含有50％以上的蕃茄素pH值足够低，可以安全地进行水浴处理。

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