D EV E LO PM EN T O F C AN N ED AM B U L TH IA L

Abstract

Fish is naturally available food resources in Sri Lanka Large fish production is obtained annually Higher amount of this become waste because fish is highly perishable food Therefore developments of fish preservation methods are important in Sri Lanka Fish canning is a wortd wide established preservation method There is higher consumption of canned fish in the wortd But fish canning technology is not established in Sri Lanka because of mam two reasons. One of them is Sn Lankan fish harvest contain higher amount of hstamine content due to difficulties to transport fish to factory in chill condition with maximum safety The other one is higher mitet microbiological contain and loss of sensory properties of the raw material due to bad handing and unsafe conditions. Ambul thial is a traditional fish curry that prepared from tuna fish This curry can be thermally processed in hermetically sealed cans as a ready to serve product This product s safer because the curry has great preservative action to inhibit the microorganisms. The canned ambul thial. examination for the commercial stenlity and pH was determined on the investigation of she* Irfo Histamine content of the product was determ ned to ensure the product safe The consumer aoceptaMity was determined by sensory evaluation The final sample had negative for any microorganisms The histamine level s low compare wth Sri Lanka standards n the range of acceptance Result of the sensory evaluation shows the product has consumer acceptabHrty. Since the samples ware free from mcroorgansms. histamine hazard and it s sensorry accepted, there is a greet polaneel of grabbing the any market.