Abstract
Fishballpackaged in retort pouch can be an alternative toinstant product from fish. This research was intended to evaluate the effect of different sterilization times on the quality properties and sensory acceptance of fish ball from mackerel fish (Rastrelliger kanagurta) packaged in retort pouch. The result showed that fishballcan be sterilized at 121 °C for 10 min. Longer sterilization time produces a lower colour quality of the sterilized fish ball product. The texture of fishball can be preserved after 10 min sterilization at 121 °C. The fishball product is still acceptable sensorially after being sterilized at 10 min sterilization at 121 °C.
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