UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: Code Subject: CBQ 10303

• AP. Ts. Dr. Harun Sarip FOOD PRODUCT MANUFACTURING
• Mr. Muhammad Sharir bin Abdul Rahman
(bold, circle or underline either one)
From: Student ID. No.:
1. NUR ANIS SYUHADA BINTI SHAFEE 1. 55228121141
2. NUR FARAH ADILAH BINTI NOR 2. 55228121160
KAMAN 3. 55228121130
3. FITRI NIRMALA BINTI MOHAMAD 4. 55228121171
RODZI 5. 55228121093
4. NUR SYAHIRA BINTI SAIMAN 6. 55228121161
5. NOR ADILA BINTI NORHASMIE
6. NURUL IZZAH BINTI ADNAN
No. of Group: 2 Date of Experiment (DD/MM/YY): 16/03/2022
Title of Experiment: RETORT OF SARDINE IN TOMATO SAUCE

Received by: Date of Submission (DD/MM/YY):

• AP. Ts. Dr. Harun Sarip
10/04/2022
• Mr. Muhammad Sharir bin Abdul Rahman
(bold, circle or underline either one)
Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE
ONLY) (TOTAL: 10%)
1. State the summary to the experiment conducted
(include introduction, methods performed, results 2 4 6 8 10
obtained, conclusion, max one page).
2. State the objectives of the experiment (point
form)
2.0 PROCEDURES (TOTAL: 5%)
1.Methodology is presented in suitable and
1 2 3 4 5
understandable flowchart (extra marks for
diagram)
3.0 RESULTS (TOTAL: 10%)
1.Data are presented as deemed suitable with 2 4 6 8 10
complete label and units in tables and/or graphs.
1
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL:
15%)
1. Explanations of the referred tables and/ or
3 6 9 12 15
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%)
1. Should reflect the objectives of the experiment.
(Summary of the results to relate the findings or 1 2 3 4 5
results with the theory applicable to the
experiment).
6.0 REFERENCES (TOTAL: 5%)
1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS 50

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 Lab Technical Report
CBQ 10303 FOOD PRODUCT MANUFACTURING

Abstract & Objective(s):

Abstract:

This experiment is to produce a retort product consisting of sardines in tomato sauce in pouch
packaging and to evaluate the retort process to the quality of the product. The retort is a heat
preservation technique for foods and beverages. This process involves combination of pressure
and heat treatment of 121⁰C to kill microorganisms and its spores, especially Clostridium
botulinum. The products can be stored at room temperature up to two years if it is successfully
implemented. To ensure that it does not contaminate and poison the food beverage, the
packaging materials used must be able to withstand high temperatures and pressure. Packaging
materials that are used in the industry include cans, glass bottles, and pouch. In this experiment,
students must know how to conduct the retort process and understand the function of retort and
the technique that needs to use to prevent microorganisms from contaminating. Firstly, the raw
sardines were cut, and tail and head were removed and the sardines were steamed for 30 minutes
after it was cleaned. The tomato sauce and sardines were cooked separately. After that, the
sardines and tomato sauce were poured into the pouch. Then, the pouch was all sealed and
autoclaved for 15 minutes at 121⁰C. After 24 hours, the lab-prepared sardines were observed and
the panelists give low scales as it was tasteless, and the fishbones were hard. For the commercial
brand, the panelists gave high scales because the fishbones were soft, and they taste better than
the lab-prepared sardines. This experiment was unsuccessful because the panelists preferred
commercial brands compared to lab-prepared sardines.

Objectives:
1. To produce retort product, consist of sardines in tomato sauce in pouch packaging
2. To evaluate the retort process to the quality of the product

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Methodology:

MATERIAL: Fresh sardines, tomato puree, fresh tomato, cooking oil, water, garlic, onion, salt,
sugar, retort, or autoclave.

PROCEDURE:

PREPARATION OF SARDINE

Head, tail and fins were cut and removed

The sardine were all washed and cleaned

Sardines were steamed for 30 minutes

using steamer

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PREPARATION OF TOMATO SAUCE

The tomatoes, garlics and onions were cut

Mix and finely blend them together

5
CONTINUE..

The mixed blend were cooked in hot oil until

it get brownish

Tomato sauce, water, salt and sugar were

added and cook with medium heat

AUTOCLAVE

100g of prepared tomato sauce were

100g of steamed cooked sardines transferred in a retort pouch that
were transferred in a retort pouch contained steamed cooked sardines

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CONTINUE.

The pouch was autoclave at 121⁰C for

The pouch was sealed 15 minutes

Result:

Evaluation of autoclave sardines in tomato sauce

1. Examine the surface of the retorted pouch. Discard if it is bloated or torn.
2. Evaluate the sardines in terms of odour, colour, texture, taste as well as overall acceptability.
Compare with commercial products of retorted sardines. Use the following table and scales: -
1 = dislike extremely
2 = dislike moderately
3 = neither dislike nor like
4 = like moderately
5 = like extremely

Figure 1: Commercial brand Figure 2: Lab-prepared

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 LAB SAMPLE
PANEL ATTRIBUTES
ODOUR COLOUR TEXTURE TASTE OVERALL
ADILA 3 4 3 4 4
ANIS 3 3 4 3 4
FITRI 2 4 4 3 3
SYAHIRA 3 4 3 3 4

Table 1 shows the result of the attributions of lab samples that were made

COMMERCIAL SAMPLE
PANEL ATTRIBUTES
ODOUR COLOUR TEXTURE TASTE OVERALL
ADILA 4 4 4 5 5
ANIS 4 4 4 5 5
FITRI 4 4 5 5 5
SYAHIRA 4 5 4 5 5

Table 2 shows the result of the attributions of the commercial sample that were made.

This group consists of 6 people; however, 2 members were unable to attend to make
the experiment due to some health problems. The result shows the rest of the group members had
succeeded to complete the experiment. Table1 and Table 2 show the sensory result that has been
carried out together. Table 1 shows the result attribute by the group members for the lab sample
while Table 2 shows the result attributes for the commercial sample. There are two outcomes
from the experiment that we had to do sensory analysis such lab test that we made and another
commercial test from sardine tomato sauce. The difference between both samples can be seen in
terms of odour, colour, texture and taste.

For Table 1 which is for the lab-prepared sample, the result show for the odour of the
lab-prepared sample is good enough compared to the commercial brand. It is because the lab-
prepared sample has a strong fish smell when opening the package, so the group members
through the analysis give mostly 3 marks for the lab-prepared sample while 4 marks for the
commercial brand. Next, for the colour, both samples show a nice and attractive red colour
which is very appetizing to eat, so all the group members agree to put mostly 4 marks for both
samples. For the texture, the group member also agrees that both samples have a nice texture,
and the gravy is also very viscous and choose mostly 4 marks for the result. For the taste part, the
lab-prepared sample has a little issue in which the fish bones are quite hard to consume, and the
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taste is very bland compared to the commercial brand. The group member decided to give mostly
3 marks for the lab-prepared sample while 5 marks for the commercial brand. In the end, the
overall mark for both samples are lab-prepared sample is 4 marks while for the commercial
brand, the majority agree to give 5 marks. The reason why the commercial brand got the highest
mark is that it is more to our liking than the lab-prepared sample.

Discussion:

In this experiment, the fish were cleaned and steamed for 30 minutes using a steamer. This
process was carried out to make sure the sardines were cooked well. Onions, garlic, and
tomatoes were blended in together using a blender to make a tomato puree. The mixed
ingredients were cooked on medium heat. Tomato sauce, a cup of water, and a pinch of salt,
and sugar were added. 100g of sardine were put in a pouch and tomato sauce was poured in.
After that, the pouch was sealed and put in an autoclave for 15 minutes at 121⁰C. This process
was to kill microorganisms and their spores. Fₒ value was used as a benchmark for the
sterilization time. The sardine pouch was observed after 24hours, Table 1 shows the
result for lab-prepared sardines and table 2 for commercial brand sardines. The
commercial brand that used in this experiment is D’Heritage Sardines in Tomato Sauce.
The panelist gave 2 to 4 scales for lab-prepared sardines. The panelists do not like the
odour and taste of sardine. The fishbones of the sardines are also hard compared to
commercial brands. The lab-prepared sardines are also tasteless, and the smell does
not the same as a commercial brand. The lab-prepared sardine received the lowest
rating from panelists compared to commercial brands. Apart from that, another group
that use retort in this experiment successfully produced sardines that have soft
fishbones compared to the group that use autoclaves. The process of using retort is
reliably killed all commonly occurring microorganisms and prevents them from spoiling.
If the lab-prepared sardines were sold in the market, consumers will give bad ratings
because of their quality. Overall, this experiment was unsuccessful because of the
lowest rating received by panelists.
Conclusion:

In the conclusion based on this experiment, overall, the taste of sardine is depending on the
ingredients added during the cooking stages. However, the sardines were packed using the retort
method with the retort pouch. There was a bit significant gap difference between the lab-
prepared sample and also the commercial brand. The lab-prepared sample odour had a strong

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fish smell and also the taste was not so good because fish bones are quite hard to consume, and
the taste is very bland compared to the commercial sample. The group members choose the
commercial brand more than the lab-prepared sample for the following reasons. As for the
processing of the sardine, the autoclave method was used in this experiment. Therefore, the
process of preserving the sardine can be improved to make a better sample in the future.

QUESTIONS:

1) Briefly describe the preservation concept involved in this experiment.

The preservation concept involved in this experiment is the heat preservation technique for food
and beverages called a retort. This process involves a combination of pressure and heat treatment
of 121.1°C to kill microorganisms and their spores, especially Clostridium botulinum. If
successfully implemented, the products can be stored at room temperature for up to two years.
The retort process is suitable for low acid foods (pH > 4.6) which possess high protein content
such as soya bean milk and milk, chicken and meat in gravy. The packaging materials used must
be able to withstand high temperature and pressure, to ensure that it does not contaminate and
poison the food or beverage. Packaging materials that are used in the industry include can, glass
bottle and pouch. Polypropylene (PP) is one of the common plastic materials used in a retort
pouch.

2) Explain the important of Fo value in retort processing.

The time taken for retort processing is usually between 25-60 minutes, depending on the F0
value, which is the time in minute, for the specified temperature that gives the same thermal
lethality as at 121⁰C. it is usually to kill bacteria. When the temperature of the system under
sterilization is maintained at a constant 125°C,
the time of 12.24 minutes would be required to
archive the lethal effect of 121⁰C at 30 minutes.

3) Based on the results of the experiment and your opinion, which product is more
appropriate for commercialization? Explain.

In my opinion, the product that more appropriate for commercialization is a commercial sample.
It is because all the group members agree that commercial samples are better than the lab sample
according to the result. For the odour, the commercial sample has a nice sardine and tomato
smell compared to the lab sample which had a strong fish smell. For the taste side, the
commercial sample has the best taste in terms of soft bone and also has a perfectly adequate taste
compared to the lab sample. The lab sample had a hard fish bone which was hard to eat and also
had a bland taste. Although the colour for both samples was red and the texture was nice and the
gravy was very vicious similar to both samples, however the taste and the odour play an
important role to complete the overall satisfaction of the sardine.
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4) What are the aspects that should be considered to improve the consumer acceptability of the
sardines in tomato sauce retort product?

In my opinion, the aspect that should be considered is taste. Consumers tend to buy sardines
that suit their taste because they do not have to add any kind of spice or flavor before eating it.
References :

Affairs, O. of R. (2019). Sterilizing Symbols (D, Z, F). FDA. Retrieved from:

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-
investigations/inspection-guides/sterilizing-symbols-d-z-f.

askinglot.com. What is a retort in food processing? Retrieved from: https://askinglot.com/what-

is-a-retort-in-food-processing

pharmagxp.com. F0 Value in Steam Sterilization- Pharma GxP. Retrieved from :

https://pharmagxp.com/process-engineering/f0-value-calculation/

Taizy Food Machine. (2019). Industrial autoclave food sterilizer machine for retort pouch,
canning food. [online] Retrieved from: https://www.taizyfoodmachine.com/autoclave-high-
temperature-sterilizer-machine.html

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