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Information Journal Paper

Title

The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste

Pages

  313-328

Abstract

 In this study, the effect of Basil seed gum and Cress seed gum concentrations (0, 0. 25, 0. 5 and 1 % w/w) on rheological, color and textural properties of the fresh paste gel samples was individually investigated. The mixture fresh Fish paste and various concentrations of gum were heated at 75 ° C for 30 minutes to obtain heat-induced gels. The results of strain test showed that the elastic properties (storage modulus) of the sample gels structure at low frequency were higher than their plasticity properties (loss modulus), while they crossed over each other in the middle of the strain range. The G'LVE, G "LVE, Υ c and Ƭ f parameters of the gel samples decreased with increasing gum concentration compared to the control sample. The data obtained by frequency sweep test nicely fitted by the Power Law Model. Also the results of frequency test showed at low frequencies for all gel samples solid-like behavior, while at higher frequencies the loss modulus and the storage modulus increased. Therefore, such behavior can be related to the structure of weak gels. Results of temperature sweep test showed that the values of G' (Storage modulus) and G" (Loss modulus) for the mixture samples decreased gradually with increasing temperature, and increased with decreasing temperature, after heating. The results of Texture profile analysis showed that the type and concentration of gum significantly (p <0. 05) affected on the hardness, elasticity and cohesiveness of the samples. Results of puncture test showed that the gel strength of the samples changed significantly with the concentration and type of gum. As the concentration of gum increased, the strength of the gel decreased and the intensity of the decrease was greater in the type of cress gum. The type and concentration of gum affected significantly on yellow and red index of the sample of Fish pastes.

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  • Cite

    APA: Copy

    MOTAMEDZADEGAN, A., GORJIAN, H., Moshtaghi farokhi, n., & Khosravi rad, T.. (2021). The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 313-328. SID. https://sid.ir/paper/371386/en

    Vancouver: Copy

    MOTAMEDZADEGAN A., GORJIAN H., Moshtaghi farokhi n., Khosravi rad T.. The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):313-328. Available from: https://sid.ir/paper/371386/en

    IEEE: Copy

    A. MOTAMEDZADEGAN, H. GORJIAN, n. Moshtaghi farokhi, and T. Khosravi rad, “The effect of basil and cress seed gum on rheological properties, texture and color of phytophagous fish paste,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 313–328, 2021, [Online]. Available: https://sid.ir/paper/371386/en

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