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The purpose of this study was to evaluate the acceptability of canned skipjack product enriched with fish oil. Palm oil was chosen as the base medium of canned skipjack. Preliminary study indicated that the optimum fish oil addition into the palm oil medium was 60%. Medium stability was investigate by varying fish oil addition (0, 60, 100%), sterilization temperature (115 and 121•Ž) and sterilization period (60, 75 and 90minutes). Results showed that the medium consisting of 60% fish oil was more stable compared to 100% fish oil medium. Stability of the medium enriched with fish oil reduced with the application of the higher temperature and longer period of sterilization. Suggested sterilization temperature and period to process canned skipjack in the medium containing 60% sardine oil was 115•Ž and 60minutes respectively.

Use of sardine oil for medium of canned skipjack