Effects of High-Temperature Heat Sterilization Conditions on the Quality of Seasoned Inshore hagfish (Eptatretus burgeri) Canned Products

This study aimed to evaluate the quality characteristics of seasoned Inshore hagfish (Eptatretus burgeri) canned products subjected to high-temperature thermal sterilization. The products were sterilized at F0 values of 6, 8, and 10 min. As the F0 value increased, moisture content decreased from 71.7% (raw) to 65.9%, while crude fat content increased from 7.0% to 16.8%. The pH values ranged from 5.7 to 6.0, showing minimal variation, and no microbial growth was detected in any of the samples. The TBA value, indicating lipid oxidation, decreased from 0.022 to 0.013, and total amino acid content increased from 11,510.7 mg to 12,093.4 mg. In contrast, the total free amino acid content decreased from 654.7 mg to 561.8 mg. Sensory evaluation revealed that samples treated at an F0 value of 8 min showed the highest scores in color (3.32 points) and overall preference. These results suggest that an F0 value of 8 min is optimal for ensuring microbial safety while maintaining desirable quality in seasoned hagfish canned products.