Temperature Dependence of Sensory Quality Changes During Thermal Processing

For the heat inactivation of microorganisms the temperature dependence is markedly higher than for the changes of sensory or nutritional quality during thermal processing. With the aid of the cook‐value concept, the temperature dependence of the changes of various sensory attributes has been determined. Fish, meat, and vegetable products were processed in thin cans to different quality levels at different temperatures. Values from sensory analysis and color measurements were used to determine the rates of quality changes, and their temperature dependence, which ranged from 13–34°C (average 23°C) for a tenfold shift in the rate of quality changes. The results are compared with literature values. Applications of the results are discussed.