Volume 18, Issue 113 (2021)                   FSCT 2021, 18(113): 313-328 | Back to browse issues page

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1- Dept. of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University ‎
2- ph.D Student , hgorjian1396@gmail.com
3- Department of Food Science and Technology, Sari University of Agricultural Sciences & Natural Resources, Iran
4- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Iran
Abstract:   (1414 Views)
 In this study, the effect of basil and cress seed gum concentrations (0.00, 0.25, 0.50, and 1.00 % w/w) were individually investigated on the rheological, color, and textural properties of the fresh paste gel samples. The mixture of fresh fish paste and various concentrations of gum were heated at 75 °C for 30 minutes to obtain heat-induced gels. The strain test results showed that the elastic properties (storage modulus) of the gel samples 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 Gchr('39')LVE, G "LVE, Υ c, and Ƭf parameters of the gel samples reduced with increasing gum concentration compared with the control sample. The obtained data by the frequency sweep test is nicely fitted by the Power Law Model. Also, the results of the frequency test at low frequencies showed solid-like behavior for all gel samples, while at higher frequencies the loss modulus and the storage modulus increased. This behavior can be related to the weak structure of gels. The temperature sweep test showed that the values of Gchr('39') (storage modulus) and G" (Loss modulus) for the mixture of samples decreased gradually with increasing temperature, and increased with decreasing temperature. The texture profile analysis showed that the type and concentration of gum significantly (p <0.05) affected the hardness, elasticity, and cohesiveness of the samples. Results of the 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 the yellow and red index of the sample of fish pastes
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/07/2 | Accepted: 2021/02/6 | Published: 2021/07/1

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