The purposes of this study were to study amount modified starch substitution by rice canned mackerel in tomato sauce seasoned with black pepper ratio at 15:85 20:80 and 25:75 percentage. The results showed that the best formulation of product was rice flour (percentage) 20:80 because sauce in can were red orange pH of sauce was = 6. The result of the study showed that the physical and chemical attributes of product canned mackerel in tomato sauce seasoned with black pepper compared with control. Found that canned mackerel in tomato sauce seasoned with black pepper of dark orange more than control. pH = 6.05 – 6.15 were similar moisture protein fat and carbohydrate content but the differences in ash content. The consumer acceptability indicated of target consumer accepted the product consumer need to buy this product 79% like moderately this product 72% and suitable price about 15 bath/can. The product of storage 6 mouths and not detects mesophilic aerobic bacteria and thermophilic aerobic bacteria.

This research is conducted in order to increase % yield of mango cannig. It is found that using 1800 ppm ethtlene solution can increase % yield up to 87.5% more than using calcium carbide which could reach 57.25% yield. Next mango canning process is analyzed. In sterilization process two temperature levels.are controlled:103 C for 15 minutes F=1 minute 107 C for 9 minutes F=1 minute physical property of the product is analyzed and found that both temperature levels give the identical results; statistical significance (p 0.05). Canned mango sterilized at 107 C for 9 minutes is selected. Chemical analysis indicates that total soluble solids content is 27.5 Brix pH = 4.6 dietary fiber = 0.43 grams for mango 100 grams