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Information Journal Paper

Title

THE EFFECT OF PASTEURIZATION TEMPRATURE ON TEXTURE AND SENSORY PROPERTIES OF PERSIAN STURGEON CAVIAR

Pages

  57-65

Abstract

 The study of THERMAL PROCESSING on Persian Sturgeon CAVIAR (Osetra) properties (color-texture) through pasteurization and determination of kinetic changes can be used for selection of suitable time-temperature combination to have a high quality product. In this study THERMAL PROCESSING was carried out at 55, 60, 65, 70, and 75oC for 120, 90, 70, 50 and 40 minutes, respectively, then textural indexes (hardness, cohesiveness, chewiness, pack ability, maximum force) and sensory properties of pasteurized CAVIAR (appearance, odor, TEXTURE and taste) were investigated. The result showed that the pack ability of CAVIAR samples was decreased between 55oc to 70oc but it was increased at 75oc temperature but the other textural properties (hardness, cohesiveness, chewiness, maximum force) were increased with increasing pasteurization temperature. The study of panelists’ SENSORY EVALUATION result showed that the temperature of 75oc in comparison with 55oc and 65oc caused significant differences (P<0.01) in appearance, TEXTURE and taste of pasteurized products.

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    APA: Copy

    SALEMI, B., HAMDAMI, N., & NASIRPOUR, A.. (2013). THE EFFECT OF PASTEURIZATION TEMPRATURE ON TEXTURE AND SENSORY PROPERTIES OF PERSIAN STURGEON CAVIAR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 57-65. SID. https://sid.ir/paper/72512/en

    Vancouver: Copy

    SALEMI B., HAMDAMI N., NASIRPOUR A.. THE EFFECT OF PASTEURIZATION TEMPRATURE ON TEXTURE AND SENSORY PROPERTIES OF PERSIAN STURGEON CAVIAR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):57-65. Available from: https://sid.ir/paper/72512/en

    IEEE: Copy

    B. SALEMI, N. HAMDAMI, and A. NASIRPOUR, “THE EFFECT OF PASTEURIZATION TEMPRATURE ON TEXTURE AND SENSORY PROPERTIES OF PERSIAN STURGEON CAVIAR,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 57–65, 2013, [Online]. Available: https://sid.ir/paper/72512/en

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