Volume 9, Issue 37 (2012)                   FSCT 2012, 9(37): 57-65 | Back to browse issues page

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The effect of pasteurization temprature on texture and sensory properties of persian sturgeon caviar. FSCT 2012; 9 (37) :57-65
URL: http://fsct.modares.ac.ir/article-7-1104-en.html
The effect of pasteurization temprature on texture and sensory properties of persian sturgeon caviar
Abstract:   (4829 Views)
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 75°C for 120, 90, 70, 50 and 40 minutes, respectively, then textural indexes(hardness, cohesiveness, chewiness, packability, maximum force) and sensory properties of pasteurized caviar(appearance, odor, texture and taste) were investigated. The result showed that the packability 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.
Keywords: Sensory evaluation, texture, Thermal processing, Caviar
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Received: 2010/12/19 | Accepted: 2012/12/18 | Published: 2012/12/18
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