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Sriwijaya Conference on Sustainable Environment, Agriculture and Farming System IOP Publishing
IOP Conf. Series: Earth and Environmental Science 995 (2022) 012019 doi:10.1088/1755-1315/995/1/012019

Effect Of Different Sterilization Time On The Quality

Properties and Sensory Acceptance Of Fishball Of Mackerel
Fish (Rastrelliger Kanagurta) Packaged In Retort Pouch

A Sarifudin1, D Desnilasari1, D Kristanti1, W Setiaboma1, D P Putri1, D N

Surahman1, S K D F A Putri1, T Santosa1, D Gandara1, M Mochamad2
1
Research Center for Appropriate Technology, Indonesian Institute of Sciences
(P2TTG-LIPI), Jl. K.S. Tubun No. 5 Subang 41213, West Java, Indonesia 41213.
2
Department of Food Technology, Pasundan University, Jl. Dr. Setiabudhi No.193,
Gegerkalong, Sukasari, Kota Bandung, West Java, Indonesia 40153.

* [email protected]
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 ⁰C 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 ⁰C. The fishball
product is still acceptable sensorially after being sterilized at 10 min sterilization at 121 ⁰C.

1. Introduction
The most important criteria for food products to be categorized as instant food is the easiness to be
consumed. The time of preparation or cooking of instant food should be less than five minutes to the
product being consumed [1]. Even for ultra-instant food such as instant tea or coffee, bakery products
and canned products, they require less than one minute of preparation time [2]. Now days, attempts to
bring fresh meals to become instant products arise, such as by canning the food.
Canning of food can be categorized as a classical method to preserve food from spoilage. It was
firstly practiced by Nicolas Appert to preserve large amount of food during Napoleonic War in 1809
[3]. Since then, the development of canning techniques including the sterilization apparatus and
canning materials increased rapidly. Common materials for can product container are glass bottles,
aseptic carton, carboard bottles, paperboard cans, barrier plastics and aluminium foil lamination
pouches [2]. Each of them exhibits advantages and disadvantages. For instance, glass bottle is inert,
transparent and resistant to thermal process, however, it is bulky, brittle and expensive. Aluminium
foil lamination pouches or known as retort pouches can be a great alternative for canned product
container. It is lighter in weight, less expensive to ship, relatively low price, and fair stability to
thermal treatment. Therefore, it can reduce the production cost of canned food products [4].
Fish ball is one popular product of fish in Asia countries. It can be made from flesh of fresh water
or sea fishes [5]. Attempts have been made to convert fish ball from a product of fresh meal category
to be an instant product which has longer shelf life [6]. For instance, fish ball in curry is packed in a
retort pouch, then, it is sterilized at certain temperatures, eventually the final product is ready to be
consumed any time, therefore, it can be categorized as instant product [5, 7]. Since sterilization

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Sriwijaya Conference on Sustainable Environment, Agriculture and Farming System IOP Publishing
IOP Conf. Series: Earth and Environmental Science 995 (2022) 012019 doi:10.1088/1755-1315/995/1/012019

process of a product should be designed peculiarly following the product category and packaging,
therefore, the evaluation of sterilization process of a certain type of product packed in certain
packaging material should be conducted specifically [8]. This research aims is to evaluate the effect
of different sterilization time on the quality properties and sensory acceptance of fishball from
mackerel fish (Rastrelliger kanagurta) packaged in retort pouch.

2. Material and methods

2.1. Materials
Fresh chub mackerel fish (Rastrelliger kanagurta), onion, garlic, ginger, salt, sugar, egg and
peppercorn were purchased from local market. Fermented cassava flour was supplied by local
supplier. Food grade sodium tripolyphosphate was purchased from online market.

2.2. Sample preparation

Fish ball was prepared following the method of Ikhlas, et al. [9] with some modifications. Fresh
chub mackerel fish was processed by typical pre-processing fish protocol as follow: evisceration, de-
heading, scaling, cutting of fins and belly flaps, slicing of whole fish into steaks and filleting. Two
hundred fifty gram of fish fillet and fifty gram of ice cubes were chopped with a lab scale meat grinder
(Philips Daily Food Processor HR7310/00, Philips Inc., USA) for about 10 min until the texture was
smooth. The pre-grounded spices including onion (2 grams), garlic (2 grams), ginger (1 grams),
pepper (1 grams) and salt (10 grams) and sugar (8 grams) were added into the batter then mixed well.
Lastly, fermented cassava flour (50 grams) and egg white (50 grams) were mixed with the batter.
Twenty gram of fish ball dough was weighed and shaped into ball shape. The sample was immersed in
cold water for about 5 minutes, then it was cooked in boiled water for 7 minutes. Immediately, the fish
ball was vacuum packaged. Prior to sterilization process, the sample was allowed to cool at room
temperature.

2.3. Sterilization of fish ball product packaged in retort pouch

Sterilization method for product packaged in retort pouch of Praharasti, et al. [10] was adopted in
this study. The sterilization temperature was set at 121 ⁰C. The sterilization time was varied at 1, 5 and
10 min in which it is counted when the sample temperature reaches the set temperature. Thermocouple
(T-type) was inserted in the middle of fish ball sample. During sterilization process, the product
temperature was monitored and recorded then the data was used in the calculation of lethal rate (LR)
and F0. These sterilization parameters were calculated according to the following formula [3] :
.
𝐿𝑒𝑡ℎ𝑎𝑙 𝑅𝑎𝑡𝑒 𝐿𝑅 10
𝐹 𝐿𝑅 𝑑𝑡
Where Z is 10 ⁰C

2.4. Colour analysis

The colour profile of sample was determined by using a 3NH colorimeter (Shenzhen Three NH
Technology Co., Ltd., Shenzhen, China) following the method of Hunter [11]. The instrument was
equipped with light source of D65 and observation angle of 10°. The CIELAB colour parameters of
samples including L*, a*, and b* were recorded from triplicate measurement. The average and
standard deviation of each colour parameter were reported.

2.5. Texture profile analysis

The texture profile analysis (TPA) of samples was assayed by a texture analyser (TA. XT plus C,
Stable Micro System®, Vienna Court, Surrey, UK) following the method of Ikhlas, et al. [9]. The TPA
profile of samples was obtained by adopting two bites simulation in which the protocol was as follow:

2
Sriwijaya Conference on Sustainable Environment, Agriculture and Farming System IOP Publishing
IOP Conf. Series: Earth and Environmental Science 995 (2022) 012019 doi:10.1088/1755-1315/995/1/012019

pre-test speed of 2.0 mm/s, post-test speed of 5.0 mm/s, distance of 5 mm, time of compression of 5.0
s, trigger type, auto and trigger force of 10 gram. The fish ball sample was cut by two sides to get a 10
mm depth strip. The sample was placed on a stainless-steel plate then the P/36R cylinder probe
compressed the sample perpendicularly. The TPA parameters including hardness [gf], springiness,
cohesiveness, gumminess, chewiness, and resilience were recorded. The data of TPA of each sample
was taken from triplicate measurement. The average and standard deviation of each TPA parameter
were reported.

2.6. Sensory analysis

The sensory acceptance of the sterilized fish ball product was evaluated according the method of
Ikhlas, et al. [9] with some modifications. Five sensory evaluation parameters including colour, aroma,
texture, taste and overall acceptance using the hedonic scale from 1 to 5 in which represents
“extremely dislike, dislike, neutral, like, extremely like, respectively. The sensory perception of the
samples was evaluated by 33 respondents aged from 17 to 60 years old. The average of each sensory
parameter was reported.

2.7. Statistical analysis

Data were evaluated statistically by employing the ANOVA method of SPSS 16.0 version. The
Duncan multiple range post-hoc test was further employed to verify the significant differences
between the mean values (P<0.05).

3. Results and discussion

3.1. Profile of fishball product packaged in retort pouch
Figure 1 summaries the sterilization process of fish ball product packaged in retort pouch. Overall,
the heating profile of all samples at ramping stage are similar indicating that the sample properties,
i.e., composition, density, dan thickness, are relatively homogenous. Therefore, the heat penetration of
all samples is identical. The sterilization time was recorded when the product temperature reached 121
⁰C. This stage is indicated by steady horizontal line in the heating profile curve (Figure 1). After the
set sterilization time was reached then the autoclave was shut off immediately. Finally, the
temperature reduced slowly during cooling stage since natural convection was performed.
The lethal rate profile of fish ball product during sterilization process is presented in Figure 1. The
highest lethal rate was achieved after heating in the range of 57 to 69 min which is slower than normal
sterilization process in canning industry. This is because the autoclave we used in this experiment
worked by 3000-Watt electrical heater. The heating rate of a retort or autoclave depend on its heater
type and capacity. Retort that uses steam as its heating source usually can reach its set sterilization
temperature faster than autoclave that uses electrical heating element as its heating source. Fo is an
equivalent amount of time has been delivered to a product by the sterilization process at 121 °C [4]
which is calculated from the integration of lethal rate profile. It was found that the sterilization process
of 121 °C – 1 min, 121 °C – 5 min, 121 °C – 10 min provide Fo of 20.74 min, 25.15 min and 31.73
min, respectively. This result shows that the Fo obtain from the current process was exceeding the
normal Fo for food particularly fish products. Majumdar, et al. [12] reported that Fo of 8 minutes was
enough to produce a safe instant fish curry packed in retort pouch with a great sensory quality.
Sterilization with longer Fo may produce a low sensory quality product since the product may have
undergone overcooking process [13].

3
Sriwijaya Conference on Sustainable Environment, Agriculture and Farming System IOP Publishing
IOP Conf. Series: Earth and Environmental Science 995 (2022) 012019 doi:10.1088/1755-1315/995/1/012019

Figure 1. Sterilization profile of fish ball product packaged in retort pouch.

3.2. Colour profile of sterilized fish ball product packaged in retort pouch
The impact of different sterilization time on the color of fishball product is tabulated in Table 1.
The L*, a* and b* value of pre-sterilized fish ball was 36.54, -0.18 and 6.59, respectively. As the
sterilization time was increased, the L value of fish ball tended to decrease, meanwhile the a* and b*
inclined to increase. The decrease in lightness (L* value) of the sterilized fish ball upon increase in
sterilization time might be due to the leaching of white connective tissue containing collagen located
between the segments of muscles [6]. The increase of a* and b* of the sterilized fish ball can be an
indication of the formation of red pigment as a result of prolonged sterilization time [14].
Table 1. The color profile of sterilized fish ball product packaged in retort pouch.
Treatment L* a* b*
Un-treated 36.54±0.18a+ -0.18±0.10b 6.59±0.28b
Sterilized at 121⁰C-1 min 35.06±0.23b 1.88±0.05a 10.21±0.38a
b a
Sterilized at 121⁰C-5 min 34.94±0.47 1.99±0.54 10.42±0.94a
c a
Sterilized at 121⁰C-10 min 33.05±0.28 2.22±0.75 10.28±1.33a
+
values followed by the same letter(s) in columns indicating that they are not statistically
different (p>0.05) for each parameter

3.3. Texture profile of sterilized fish ball product packaged in retort pouch
Table 2 shows that there are no significant differences between the texture properties of untreated
and sterilized fish ball products. This result implies that the matrix of fish ball stands from high
pressure generated by conversion of water to vapor occurs at temperature of 120 ⁰C. Moreover, retort
pouch provides better protection from high steam pressure than aluminium can [15] which could be
due to retort pouch has lower thermal conductivity than aluminium can. Retort pouch made of
aluminium and plastic layers [16]. The thermal conductivity of plastic is much lower than metal [17],
therefore, heat penetration of aluminium can is much higher than retort pouch. Sterilized food product
packaged with retort pouch commonly retains colour and taste, and remains solid in texture as well
minimize nutrient loss [16].
Table 2. The texture properties of sterilized fish ball product packaged in retort pouch.
Treatment Hardness [gf] Springiness Cohesiveness Gumminess Chewiness Resilience
a+ a a a a a
Un-treated 4807.49±272.57 0.92±0.00 0.75±0.00 3607.85±187.45 3312.51±165.63 0.38±0.01
a a b a a a
Sterilized at 121⁰C-1 min 5940.72±678.25 0.92±0.02 0.65±0.08 3895.24±936.90 3596.52±930.34 0.32±0.06
a a a a a a
Sterilized at 121⁰C-5 min 4830.56±74.48 0.91±0.00 0.74±0.00 3591.44±63.54 3276.48±71.61 0.38±0.00
Sterilized at 121⁰C-10 min 5728.14±1026.18a 0.90±0.01
a
0.73±0.02
ab
4141.35±615.67
a
3731.16±514.21
a
0.37±0.01
a

+
values followed by the same letter(s) in columns indicating that they are not statistically different (p>0.05) for
each parameter

4
Sriwijaya Conference on Sustainable Environment, Agriculture and Farming System IOP Publishing
IOP Conf. Series: Earth and Environmental Science 995 (2022) 012019 doi:10.1088/1755-1315/995/1/012019

Even though the statistical analysis shows no significant differences in the hardness value of
samples, however, the data shows that hardness value of samples tends to increase as the sterilization
time was raised (Table 2). Higher hardness value of sterilized fish ball product than that of the
untreated fish ball is an indication that the sterilized product tends to have firmer texture than the
untreated sample. This might be because the protein of the sterilized fish ball underwent denaturation
occurs during sterilization process. Protein denaturation and aggregation cause shrinkage in the
filament lattice and protein collagen. Consequently, the sterilized fish losing its water holding
capacity, finally, the fish texture becomes firmer [18].

Figure 2. Sensory profile of sterilized fish ball product packaged in retort pouch

3.4. Sensory acceptance profile of sterilized fishball product packaged in retort pouch
The sensory evaluation results of untreated and sterilized fish ball are presented in Fig. 2. Overall,
the average scores of all sensory parameters are within the range of neutral (3) to like (4). Most of
panellist gave higher score to the un-treated fish ball compared to the sterilized ones in the sensory
parameters of colour, aroma, taste and overall acceptance. During sterilization process, high heating
temperature might induce browning reaction inside the fish flesh producing many volatile compounds
[19, 20]. Moreover, other volatile compounds might be produced between the Millard reaction
products and lipid which perceived as unpleasant smell by the panellist [21]. Among the sterilized fish
ball products, those sterilized at 121 ⁰C-10 min showed the highest score in all sensory test parameters.
Moreover, the texture acceptance score of this product is comparable to the untreated sample.
Sterilized fish ball tends to have firm texture which is caused by shrinkage in the filament lattice and
protein collagen occurs during heating protein at high temperature [18, 22].

4. Conclusions
Fishball products packaged in a retort pouch can be sterilized at a temperature of 121 ⁰C for 10 min
to extend the product’s shelf life. Longer sterilization time decreased the lightness but increased the
redness and yellowness values of the fishballproducts. The texture of fish ball remained firm after the
sterilization process. Sterilization time of 10 min at 121 C ⁰ produced a safe sterilized fish ball product
with acceptable sensorial parameters.

5. Acknowledgments
The authors acknowledge the PRN Stunting Prevention Project year of 2020 from the Ministry of
Higher Education and Research, Republic of Indonesia for financial support.

5
Sriwijaya Conference on Sustainable Environment, Agriculture and Farming System IOP Publishing
IOP Conf. Series: Earth and Environmental Science 995 (2022) 012019 doi:10.1088/1755-1315/995/1/012019

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