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Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine ( Sardinella longiceps ) in Oil Medium
Author(s) -
Ali Ansar,
Sudhir B.,
Srinivisa Gopal Teralandur K.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09990.x
Subject(s) - retort , sardine , sardinella , food science , materials science , chemistry , metallurgy , fishery , fish <actinopterygii> , biology , organic chemistry
Sardine in oil was canned at 3 different Lethality values (F 0 5,7, and 9) in retort pouches and aluminum cans in stationary retort. Process time calculations were done mathematically to find out the actual process time. Sardine in oil processed in retort pouches had a lower process time compared with aluminum cans for each F 0 value. Instrumental texture analysis was done using a food texture analyzer to study the effect of thermal processing on the texture of thermally processed sardine in oil in aluminum cans and retort pouches. As the F 0 value and cook value increased in both the retort pouches and aluminum cans, the textural properties showed a decreasing trend. Hardness of the product canned in both aluminum cans and retort pouches decreased with increase in F 0 values.