Infrared‐Powered Retort Sterilization of Canned Fish Compared to Conventional Retorting: Process Optimization and Product Storage Stability

Recently, the infrared‐based retort (RIR) was developed for sustainable food production in the canning process. However, its industrial applications require assessing its effects on product properties during storage. This study aims to comparatively evaluate the novel RIR and conventional retort (CR) for canned Talang Queenfish's quality parameters and to define optimal processing conditions by altering sterilization temperature (110°C–121°C) and time (10–20 min) to minimize peroxide value (PV), acid value (AV), free fatty acid (FFA), thiobarbituric acid (TBA), total volatile nitrogen (TVN), and maintain acceptable pH. Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), and sensory evaluation were also performed, and the products were assessed monthly during a 1‐year storage period. The optimal product was achieved at 116.5°C/15.6 min, with significantly ( p < 0.05) extended shelf‐life and reduced PV, AV, FFA, TBA, TVN, with a slight decrease in pH compared to CR. SEM revealed that the RIR product exhibited more organized cellular structure with a smoother surface. Despite the similarity of spectra, FTIR analysis indicated differences in functunal group characteristics between RIR and CR samples, particularly in hydroxyl and carbonyl regions. RIR‐sterilized fish achieved higher overall acceptance sensory score than CR (8.9 ± 0.6 vs. 7.4 ± 0.8). Results indicate RIR capability for practical applications and contribution to food quality enhancement and waste reduction.