The feasibility of thermally processing fresh and frozen mullet was investigated. The average time to reach a 12D process at 121°C (15 psi) was 54 min. Various pre‐can tripolyphosphate treatments were used to improve final product quality. Most changes in Hunter color difference values due to treatment or to storage period were insignificant. Pretreatment with sodium tripolyphosphate (0.07‐0.19% P 2 O 5 ) significantly improved texture (p<0.005) of the canned product as measured by an Instron Texture Analyzer equipped with Kramer Shear Cell. Sensory panel texture scores correlated well with Instron shear values. Panelists could distinguish between treatments and treatment levels.
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ENGLISH et al. (1988) studied this question.
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