اثردمای پاستوریزاسیون بر بافت و ویژگیهای حسی کنسرو خاویار تاسماهی ایرانی

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 55^oc to 70^oc but it was increased at 75^oc 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 75^oc in comparison with 55^oc and 65^oc caused significant differences) P<0.01) in appearance, texture and taste of pasteurized products.