51.Effect of pasteurization temperature on the textural and color properties of pomelo peel fermented product

MA. Nguyen Duc Toan; MA. Giang Kien Quoc

Issue: Số 11 - Tháng 5 - 2026 Hóa học - Công nghệ thực phẩm

51.Effect of pasteurization temperature on the textural and color properties of pomelo peel fermented product

Published: July 5, 2026

Abstract

This study evaluates the effects of pasteurization temperature on the texture and color characteristics of pomelo peel nem. Pasteurization within the range of 60 -80°C significantly influences product quality (p < 0.05). As temperature increases, textural properties improve, while color parameters (L*, a*, and b*) decline and total color difference (ΔE) increases, indicating a darker appearance relative to the control. Among the tested conditions, pasteurization at 70°C achieves the most favorable balance between enhanced structural integrity and acceptable color retention.

Keywords

lactic acid fermentation pasteurization temperature pomelo peel nem

References

Chockchaisawasdee, S., Namjaidee, S., Pochana, S., & Stathopoulos, C. E. (2010). Development of Fermented Oyster-Mushroom Sausage. Asian Journal of Food and Agro-Industry, 3(01), 35-43.

Elyass, M. E., Shigidi, M. T., Attitalla, I. H., & Mahdi, A. A. (2017). Characterization and Optimization of Bacteriocin from Lactobacillus plantarum Isolated from Fermented Beef (Shermout). Open Journal of Applied Sciences, 07(03), 83-97. https://doi.org/10.4236/ojapps.2017.73008

DOI: doi.org/10.4236/ojapps.2017.73008

Liu, J., Bi, J., McClements, D. J., et al. (2020). Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydrate Polymers, 250(2), 116890. https://doi.org/10.1016/j.carbpol.2020.116890

DOI: doi.org/10.1016/j.carbpol.2020.116890

Lucke, F. K. (2000). Utilization of microbes to process and preserve meat. Meat Science, 56(2), 105-115.

Lund, M. N., & Ray, C. A. (2017). Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms. Journal of Agricultural and Food Chemistry, 65(23), 4537-4552.

Nguyen, D. T. L., Van Hoorde, K., Cnockaert, M., De Brandt, E., De Bruyne, K., Le, B. T., & Vandamme, P. (2013). A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. Food Research International, 50(1), 232-240.

Nguyen, H. T. H., Elegado, F. B., Librojo-Basilio, N. T., Mabesa, R. C., & Dizon, E. I. (2010). Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam. Beneficial Microbes, 1(1), 67-74.

Hung, P.P.V., Phi, N.T.L., Nam, T.H., & Tuan, N.D.P. (2020). Optimization of condition for pectin extraction from pomelo peel using response surface methodology. Can Tho University Journal of Science, 12(1), 50-57.

Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1), 36-60.

10.

Phan, Y. T. N., Tang, M. T., Tran, T. T. M., Nguyen, V. H., Nguyen, T. H., Tsuruta, T., & Nishino, N. (2017). Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam. AIMS Microbiology, 3(1), 61-70.

11.

Singh, H., & Ramaswamy, H. S. (2023). Thermal Processing of Acidified Vegetables: Effect on Process Time-Temperature, Color and Texture. Processes, 11(4). https://doi.org/10.3390/pr11041272

DOI: doi.org/10.3390/pr11041272

12.

Thanh, N. N., Thi, T., Huyen, N., Thi, N., Cam, M., Tan, L. C., Thien, T., Ai, N., Chau, L. M., Hoang, B., Long, D., Phong, H. X., Cong, V., & Dai, T. (2023). Isolation, Selection of Lactic Bacteria and Application in Fermentation of Pomelo Peel. 21(8), 1019-1027.

13.

Zhao, J., Gong, J., Liang, W., & Zhang, S. (2024). Microbial diversity analysis and isolation of thermoresistant lactic acid bacteria in pasteurized milk. Scientific Reports, 14(1), 1-12.