Textural and Colour Changes of Mackerel (Rastrelliger kanagurta) Thermal Processed at Different Retort Temperatures

Abstract

The effect of different processing temperatures on the textural and colour properties of canned mackerel was studied. Mackerel was packed in brine medium in polyester coated, easy open end, tin free steel cans of 6 oz capacity (307 x 109) and processed at 115, 121 and 126oC in a stationary retort to a F0 value of 8. Heat penetration was recorded using Ellab TM 9608 temperature recorder cum process value integrator. Instrumental texture analysis was done using a food texture analyzer and compared with taste panel studies for sensory attributes. The panelists preferred the products processed at 126oC than those processed at 121 and 115oC. The acceptability was attributed to the soft texture that developed at high temperature processing. Instrumental readings supported this observation and the values for different textural parameters like hardness, cohesiveness, springiness and chewiness were lower in 126oC processed sample compared to 121 and 115oC. The colour became slightly darker with increasing temperatures.