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

MA. Nguyen Duc Toan; MA. Giang Kien Quoc

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

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

Xuất bản: tháng 7 5, 2026

Tóm tắt

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.

Từ khóa

lactic acid fermentation pasteurization temperature pomelo peel nem

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