Effect of heating time on physical properties of Thai style stewed mackerel in salty soup packed in retort pouch

Abstract

The research aimed to study changes in physical properties of Thai style stewed mackerel in salty soup packed in retort pouches that were sterilized at 121°C for 30 , 40 and 50 minutes. F0 value of the products were 7.7, 8.8 and 12.1, respectively. The sterile boiled mackerel with salt for 30 minutes could soften the bone, as same as traditional process. Sterilization longer period resulting in color of fish meat, L* value of fish meat decreased whereas a* increased. Longer sterilization period increased a* value of soup. Heating time effected on texture of fish meat, longer period increased hardness of fish meat but not statistical differences (P > 0.05). After stored products for 30 days, the total plate count of products were not found. All levels of heating time of sterilized products at 121°C shown higher overall acceptability than traditional product and statistical differences (P < 0.05).