Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63575818" target="_blank" >RIV/70883521:28110/24:63575818 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643823011933?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643823011933?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2023.115614" target="_blank" >10.1016/j.lwt.2023.115614</a>
Alternative languages
Result language
angličtina
Original language name
Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ
Original language description
The first aim of the study was to observe in situ changes in the viscoelastic properties of pork liver pâté during an increase in temperature (the target temperature of 122 °C), holding it (10 min), and the subsequent cooling thereof using a dynamic oscillatory rheometry equipped with a pressure cell. At the same time, the samples were treated according to the same sterilisation mode in an autoclave. The second objective was to characterise the physical, chemical and microscopic properties of the sterilised pork liver pâté samples after 7 days of storage at 5 °C. A sharp decrease in the values of the storage (G'; Pa) and loss (G''; Pa) moduli up to ≈58 °C was followed by a stagnation of these parameters up to ≈70 °C and a further increase in G' and G'' up to ≈85 °C. After cooling the sterilised samples, the G' and G'' values were significantly higher than those of the original untreated sample. Knowledge about the course of the viscoelastic moduli development during sterilisation and subsequent cooling and the quality characteristics of final food products is crucial for the control of these processes during manufacturing and for information important for pipeline transport. In the future, selected hydrocolloids could be evaluated as possible substances for confirmation of their effect on the viscoelastic properties during sterilisation.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT- Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
191
Issue of the periodical within the volume
Neuveden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
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UT code for WoS article
001141248900001
EID of the result in the Scopus database
2-s2.0-85179624832