EFFECTS OF BLENDING RATIOS AND STERILIZATION TIME ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CANNED STEAMED SNAKEHEAD FISH PASTE

Abstract

The study was conducted to investigate the effects of mixing ratios and sterilization time on the physicochemical and sensory properties of canned steamed snakehead fish paste. The experiment was designed with two factors: (i) mixing ratios, including duck egg to fish paste (30%, 50%, and 70%) and minced pork to fish paste (50%, 75%, 100%, and 125%); and (ii) sterilization at 121°C for 10, 15, 20, and 25 minutes. The results indicated that the formulation containing 70% duck egg and 100% minced pork yielded superior physicochemical characteristics and higher sensory scores. Sterilization at 121°C for 15 minutes was identified as the most effective treatment, ensuring microbiological safety while maintaining the physicochemical properties and sensory quality of the product.