Effect of Thermal Sterilization on the Selected Quality Attributes of Sweet and Sour Carp

Figures & data

Table 1  The parameters of thermal sterilizations at different temperatures.*

Parameter	110°C	115°C	121°C	130°C
Come-up-time (min)	1.73 ± 0.07^c	1.91 ± 0.11^b	2.11 ± 0.06^b	2.92 ± 0.13^a
UT (min)	65.72 ± 0.35^a	14.55 ± 0.16^b	4.35 ± 0.08^c	0.48 ± 0.02^d
TPT (min)	86.13 ± 1.03^a	40.21 ± 0.94^b	23.09 ± 1.07^c	18.15 ± 0.87^d
g (°C)	2.14 ± 0.02^d	3.52 ± 0.13^c	4.09 ± 0.23^b	8.31 ± 0.27^a
C-value (min)	136.20 ± 0.85^a	72.12 ± 0.94^b	34.02 ± 0.13^c	22.12 ± 0.16^d
C-value /F0 ratio	30.27 ± 0.44^a	16.03 ± 0.48^b	7.56 ± 0.08^c	4.92 ± 0.11^d
Bacteria level	Commercial sterility	Commercial sterility	Commercial sterility	Commercial sterility

*Results are presented as mean ± standard deviation (n = 3). Values that have different superscript letters differed significantly with each other (p < 0.05). U_T: time in minutes for sterilization at retort temperature; TPT: total process time; g: final temperature deficit; C-value: cooking value; C-value/F₀ ratio: C-value to F₀ value ratio.

Figure 1  Heat penetration characteristics showing F₀ and C-value of SSC in pouch sterilized at different sterilization temperatures. (a) 110°C; (b) 115°C; (c) 121°C; (d) 130°C.

Figure 2  The shear rate dependence of apparent viscosity of sauces in SSC.

Table 2  Power law parameters for apparent viscosity, G’ and G” of the sauces from SSC product.*

	K(Pa.s^n)	n	R^2	K’ (Pa.s^n)	n’	R^2	K” (Pa.s^n)	n”	R^2
Unsterilized	13.92 ± 0.13^a	0.186 ± 0.002^c	0.942	73.64 ± 0.21^a	0.141 ± 0.001^d	0.997	14.83 ± 0.01^a	0.236 ± 0.002^a	0.942
110°C	6.96 ± 0.06^d	0.276 ± 0.002^a	0.989	41.86 ± 0.04^c	0.175 ± 0.002^a	0.997	11.24 ± 0.01^d	0.197 ± 0.001^b	0.989
115°C	8.70 ± 0.02^c	0.267 ± 0.003^b	0.965	42.78 ± 0.02^c	0.168 ± 0.001^c	0.995	11.53 ± 0.02^c	0.201 ± 0.003^b	0.965
121°C	10.21 ± 0.03^b	0.271 ± 0.002^b	0.989	50.62 ± 0.43^b	0.167 ± 0.003^c	0.996	12.86 ± 0.05^b	0.175 ± 0.003^c	0.989
130°C	10.26 ± 0.04^b	0.272 ± 0.003^b	0.984	51.72 ± 0.07^b	0.171 ± 0.001^b	0.996	12.87 ± 0.01^b	0.176 ± 0.002^c	0.984

*Results are presented as mean ± standard deviation (n = 3). Values that have different superscript letters differed significantly with each other (p < 0.05). K: consistency index; n: flow behavior index; R²: correlation coefficient; K’ and K”: frequency exponents; n’ and n”: viscoelastic nature.

Figure 3  Frequency dependence of (a) G’, (b) G’’, and (c) δ of sauces in SSC.

Table 3  Color values L*, a* and b* of sweet and sour sauces in SSC product.*

	Unsterilized	110°C	115°C	121°C	130°C
L*	32.77 ± 0.02^a	32.19 ± 0.08^c	32.22 ± 0.08^c	32.56 ± 0.05^b	32.51 ± 0.12^b
a*	17.13 ± 0.02^a	15.90 ± 0.05^c	15.98 ± 0.07^c	16.44 ± 0.11^b	16.53 ± 0.14^b
b*	12.25 ± 0.05^a	11.38 ± 0.08^b	11.56 ± 0.12^b	12.18 ± 0.07^a	12.16 ± 0.18^a

*Results are presented as mean ± standard deviation (n = 3). Values that have different superscript letters differed significantly with each other (p < 0.05).

Table 4  Instrumental texture profile analysis values of fish blocks from SSC product.*

	Hardness/g	Springiness	Gumminess	Chewiness
Raw fish	2014.35 ± 14.10^b	0.77 ± 0.03^b	911.09 ± 7.78^b	773.37 ± 47.99^b
Fried fish	3291.99 ± 45.38^a	0.79 ± 0.11^a	1565.39 ± 34.77^a	1023.59 ± 27.19^a
110°C	980.56 ± 12.76^f	0.61 ± 0.05^e	439.88 ± 11.71^e	316.91 ± 16.50^e
115°C	1179.11 ± 47.34^e	0.65 ± 0.01^e	568.44 ± 73.57^e	393.63 ± 41.74^e
121°C	1576.45 ± 83.22^d	0.71 ± 0.01^d	813.14 ± 4.28^d	539.81 ± 20.74^d
130°C	1758.70 ± 24.47^c	0.74 ± 0.02^c	853.52 ± 10.56^c	672.54 ± 35.70^c

*Results are presented as mean ± standard deviation (n = 3). Values that have different superscript letters differed significantly with each other (p < 0.05).

Table 5  Sensory score of SSC product.*

	Color	Flavor	Texture	Overall acceptance
Unsterilized	8.2^a	8.0^a	8.5^a	8.4^a
110°C	6.6^b	7.6^a	4.6^d	5.7^d
115°C	6.8^b	7.6^a	5.8^c	6.9^c
121°C	7.8^a	7.8^a	7.4^b	7.4^b
130°C	8.0^a	7.9^a	8.2^a	8.1^a

*Results are presented as median (n = 10). Values that have different superscript letters differed significantly with each other (p < 0.05).