Efficacy of salt, lemon juice and oil as biopreservatives: impact on the nutritional and microbiological quality of traditional tomato paste
The tomato (Solanum lycopersicum L.) is a widely consumed yet highly perishable product, necessitating the development of traditional preservation methods accessible to the general population. This study aims to evaluate the effect of local preservatives on the nutritional and microbiological quality of tomato paste. Following production, the paste was divided into four batches: those treated with salt (TPSP), lemon (TPLP) or oil (TPOP) and a control group with no preservative (TPNP). Nutritional and microbiological characteristics were determined using standardized methods.