Effect of Heat Processing on the Texture Profile of Canned and Retort Pouch Packed Oil Sardine ( Sardinella longiceps ) in Oil Medium

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.