Food & Nutrition

Arab Journal of Food & Nutrition
77. Optimization of the Retorting Conditions and Fat Level for Production a
High Quality Canned Luncheon Meat (2005)
Amer A. Al-Majali\ University of Jordan
Supervisor: Dr. Basem AI-Abdullah
This work was carried out to study the effect of retorting conditions and fat levels
on the quality of canned luncheon meat. Two luncheon meat formulas were prepared:
low fat (LF) formula with 9% fat, and high fat (HF) formula with 17% fat. Both
formulas were cooked at different temperatures (105, 115 and 121°C) to reach the
same F-value (around 3.4). The samples receiving from LF formula were cooked at
105°C (A) to give the first treatment, while the second treatment LF samples were
cooked at 115°C (B), the third treatment LF samples were cooked at 121°C(C), the
fourth treatment HF samples were cooked at 105°C(D), the fifth treatment HF samples
were cooked at 115°C(E), the sixth treatment HF samples were cooked at 121°C(G).
Two controls were raw emulsions, the first control was low fat (raw low), and the
second control was high fat (raw high).
The results showed that all treatments and two controls were raw emulsion had
no significant differences (P>0.05) in their pH values which ranged (6.55-6.61) with
average of (6.59). The second control was high fat content (raw high), showed
significantly (P≤0.05), the highest thiobarbituric acid (TBA) value among the other
treatments, which had value (1mg malonaldehyde/Kg sample), the TBA values which
ranged (0.52-1.00 mg malonaldehyde/Kg sample). Treatment E which had high fat and
was treated at a temperature of 115°C, showed significantly (P