Evaluarea organoleptică a conservelor de tomate marinate cu acidifiant din mere

Abstract

In this paper are presented the results of the study of substituting acetic acid with apple acidifier, to obtain pickled tomatoes. Organoleptic indices of the experimental samples were determined by applying 2 methods of organoleptic evaluation. It was found that replacing the acid in the production recipe with apple acidifier improves the organoleptic indicators, giving the finished product.