This study was conducted to evaluate the effect of filling media on chemical and sensory quality of
canned mullet. For this purpose Mullet fish preparation with, steam precooking method at temperature
100°C for 10 minutes and were canned in the oil, oil (garlic), tomato sauce and brine, cans autoclaved
for 65 minutes at a temperature of 121°C. Cans produced after spending 15 days inside the warehouse
for quarantine purpose were tested for organoleptic evaluation and chemical experiments. Results
showed in total, canned Mullet fish in oil with the overall acceptability 4.71±0.48, flavor 4.57±0.53,
colour 4±0.57, odour 4.28±0.75 and texture 4.42±0.53 had the highest utility although there was no
significant difference in oil (garlic) and tomato sauce filling media (P≥0.05). The results of chemical
tests showed changes of chemical factors were 18.42-20.09% for protein, 4.84-6.53% for fat, 68.60-
71.15% for moisture and 5.94-6.69 for pH. The results showed that the highest amount of protein in
the canned fish in brine, oil, oil(garlic) and highest amount of fat in the canned fish in oil and oil
(garlic) (P<0.05). Results of organoleptic evaluation with a range between 1-5, showed canned
produced with oil, oil (garlic), tomato sauce and brine, respectively, were most favorable.