Abstract
Internal pressure of fish sausage packed in plastic casing during retort sterilization was measur-ed with a pressure-measuring instrument equipped with a load cell pressure sensor which is one of strain gage types.
Retort sterilization was performed at 100 to 120°C. As soon as heating was started, the in-ternal pressure of fish sausage went up higher by 0.4 to 0.5kg/cm2 than the pressure inside the retort vessel. The pressure difference decreased to 0.1-0.2kg/cm2 after reaching to the highest pressure, and kept constant.
No correlation was found between the internal pressure and the meat adhesive strength to the inside of casing under the temperature condition of retort sterilization.
