Behavior of physical, chemical, and microbiological attributes in ketchup during storage

Abstract

In some cases, after the production of ketchup, electrical interruptions occurred, forcing the product to be bottled at temperatures different from the established standards, which affected its quality. This study aimed to evaluate the changes in the ketchup produced at the Elpidio Aguilar factory during one month of storage at room temperature. The products met the quality specifications for acidity, showing an increase in this parameter over time. The ketchup bottled on the same day of production had an acidity of 1.41%, which was lower than that of the product bottled 24 hours later (1.47%). The sodium chloride content remained within the established limits (1.81% and 1.75%, respectively). The soluble solids contents complied with the standard (25.0-28.0 ºBrix). Furthermore, microbiological analyses revealed the absence of fungi and yeasts, demonstrating that the factory adhered to good manufacturing practices to eliminate microbial contamination.