Related Experiment Video
Updated: Jul 15, 2026
10:49
Development of automated imaging and analysis for zebrafish chemical screens.
Published on: June 24, 2010
11.5K
Optimization of Canned Talang Queenfish Color Sterilized by Rotary Retort: Storage Stability, Artificial
Atheer A A Al-Mtury1, Asaad R Al-Hilphy1, Ammar B Altemimi1
1Department of Food Science College of Agriculture, University of Basrah Basrah Iraq.
Food Science & Nutrition
|August 20, 2025
Summary
Optimizing sterilization for Talang Queenfish using Response Surface Methodology (RSM) and a rotary sterilizer (RS) significantly improved color quality and stability compared to conventional autoclaves (CA). Color parameters effectively indicate fish processing quality.
Area of Science:
- Food Science and Technology
- Seafood Processing
- Quality Control
Background:
- Sterilization is crucial for fish preservation but can negatively impact sensory attributes like color.
- Talang Queenfish (Scomberomorus commerson) is a commercially important species, and maintaining its visual appeal post-processing is vital for consumer acceptance.
- Optimizing sterilization parameters is necessary to balance microbial safety with optimal product quality.
Purpose of the Study:
- To enhance the color quality of sterilized Talang Queenfish.
- To optimize sterilization conditions using Response Surface Methodology (RSM).
- To evaluate the effect of storage on color attributes and compare rotary sterilization (RS) with conventional autoclaving (CA).
Main Methods:
- Response Surface Methodology (RSM) with a central composite design was employed to optimize sterilization temperature and time.
- Sterilization was performed at 110°C, 115°C, and 121°C for 10, 20, and 30 minutes using both RS and CA methods.
- Color parameters (L*, a*, b*, ΔE, hue angle, chroma, WI, YI, BI) and thiobarbituric acid-reactive substances (TBA) were measured. Adaptive Neuro-Fuzzy Inference System (ANFIS) modeled TBA.
Main Results:
- Optimal sterilization conditions were determined to be 116°C for 15.54 minutes.
- The RS method significantly improved color parameters (L*, a*, ΔE, C, h, WI) compared to CA.
- RS processing led to a decrease in Yellowness Index (YI) and Browning Index (BI) by 27.94% and 32.82%, respectively, with enhanced color stability during storage.
- ANFIS accurately predicted TBA, with the sixth reduced model showing the lowest error.
Conclusions:
- Rotary sterilization (RS) offers superior color quality and stability for Talang Queenfish compared to conventional autoclaving (CA).
- Optimized sterilization parameters (116°C for 15.54 min) are crucial for maximizing color quality.
- Color parameters serve as reliable indicators for assessing the quality of processed fish products.
Related Concept Videos
01:28Pasteurization and Food Preservation
Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...