Evaluation of the viscoelastic properties of pork liver pate during sterilisation observed in situ

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F25%3A00562022" target="_blank" >RIV/60162694:G42__/25:00562022 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/24:43881407

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643823011933?utm_campaign=STMJ_219742_AUTH_SERV_PA&utm_medium=email&utm_acid=285000501&SIS_ID=&dgcid=STMJ_219742_AUTH_SERV_PA&CMX_ID=&utm_in=DM436319&utm_source=AC_" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643823011933?utm_campaign=STMJ_219742_AUTH_SERV_PA&utm_medium=email&utm_acid=285000501&SIS_ID=&dgcid=STMJ_219742_AUTH_SERV_PA&CMX_ID=&utm_in=DM436319&utm_source=AC_</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>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of the viscoelastic properties of pork liver pate during sterilisation observed in situ

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Evaluation of the viscoelastic properties of pork liver pate during sterilisation observed in situ

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

191

Číslo periodika v rámci svazku

191

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

115614

Kód UT WoS článku

001141248900001

EID výsledku v databázi Scopus

2-s2.0-85179624832