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    Result & Discussion Canning

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    Suganya Nair
    An experiment was conducted to can chicken using a ready-made curry sauce. Physical evaluations found the canned chicken was good initially but became ruined after 7 days of storage. This was likely due to under-sterilization, which failed to deactivate all spores in the chicken. Additionally, errors may have been introduced through recontamination from washing cans in tap water and air drying instead of sterilization. For safer canned chicken production, stricter processing and preservation methods are needed to avoid microbial growth issues.

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    Result & Discussion Canning

    Uploaded by

    Suganya Nair
    991 views2 pages
    An experiment was conducted to can chicken using a ready-made curry sauce. Physical evaluations found the canned chicken was good initially but became ruined after 7 days of storage. This was likely due to under-sterilization, which failed to deactivate all spores in the chicken. Additionally, errors may have been introduced through recontamination from washing cans in tap water and air drying instead of sterilization. For safer canned chicken production, stricter processing and preservation methods are needed to avoid microbial growth issues.

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    Food Processing

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    An experiment was conducted to can chicken using a ready-made curry sauce. Physical evaluations found the canned chicken was good initially but became ruined after 7 days of storage. This was likely due to under-sterilization, which failed to deactivate all spores in the chicken. Additionally, errors may have been introduced through recontamination from washing cans in tap water and air drying instead of sterilization. For safer canned chicken production, stricter processing and preservation methods are needed to avoid microbial growth issues.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    991 views2 pages

    Result & Discussion Canning

    Uploaded by

    Suganya Nair
    An experiment was conducted to can chicken using a ready-made curry sauce. Physical evaluations found the canned chicken was good initially but became ruined after 7 days of storage. This was likely due to under-sterilization, which failed to deactivate all spores in the chicken. Additionally, errors may have been introduced through recontamination from washing cans in tap water and air drying instead of sterilization. For safer canned chicken production, stricter processing and preservation methods are needed to avoid microbial growth issues.

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    RESULT

    Table 1.0 Physical evaluation of canned chicken.

    Attribute 0 day 7 days


    Odour Good Savoury
    Colour Light yellow brown Partially light brown
    Texture (flesh) Soft and stiff Soft and crushed
    Texture (bones) Good Soft and cracked
    Taste Good Stuffy ( bad )
    Overall Good and nice Bad ( ruined )

    DISCUSSION

    Canning is a very safe method for preserving food if it is done in a proper


    method. In this experiment, three steps were done to achieve proper canning of
    chicken. The first step was preparation of sauce. A readymade Brahims kurma was
    used as the sauce for the chicken. The readymade Brahims kurma was heated up as
    per instruction in the packaging. Later on, the chicken along with some potatoes was cut
    into small pieces, washed and cleaned to remove any soil and potential contaminant.
    The chicken pieces and potatoes were steamed until it was half cooked. Lastly, canning
    process was done where the prepared chicken pieces and potatoes was placed into the
    can with approximately ratio 1:2 to the size of the can. The prepared hot readymade
    Brahims kurma was poured into the can till three quarter of the can is filled as it can
    explode due to high pressure. The can was closed and left for a few minutes where it is
    called hot filled technique. The can was seamed and autoclaved at 121C for 30
    minutes. This temperature can only be reached using the pressure method
    (Anonymous, 2008). Clostridium botulinum is the key of cause pressure processing is
    important (Anonymous, 2008). Even though the bacterial cells are destroyed at high
    temperatures, they produce spores that can survive high temperatures (Anonymous,
    2008). The spores grow easily in low acid foods, where there is no presence of air, such
    as in canned low acidic foods like meats and vegetables (Anonymous, 2008). The cans
    were cooled down and external surface of the cans were wiped as there was droplets of
    water. Those cans were stored for a week and physical evaluation was done on the 7 th
    day.

    From Table 1.0, it can be seen there are difference in the physical attribute of the
    canned chicken. On the 7th day, the overall evaluation of the chicken was bad whereas
    on the first day it was good and nice. This is because wrong heat sterilization
    parameters were used. It did not deactivate all spores in the chicken which is called
    under-sterilization (Food and Agriculture Organization, 2016). One more reason for the
    occurrence of feasible microorganisms in canned food may be recontamination due to
    errors in the containers. This is because the cans were washed using tap water and left
    to air dry. These can cause contamination as the cans were not sterilized before filling it
    with the chicken. In some cases microorganisms enter into the cans after sterilization
    during the cooling phase in cold water or during handling and distribution of the cans.

    Last but not least, processing of chicken and preserving the chicken using
    canning method was used in this experiment. Therefore, canned chicken can be
    produced in a safer way by achieving a few safer methods in processing and
    preserving.

    REFERENCES

    1. Anonymous. (2008). Canning Basics For Preserving Food. Retrieved December


    29, 2016, from http://www.canning-food-recipes.com/canning.htm
    2. Food and Agriculture Organization. (2016). CANNING / STERILIZATION OF
    MEAT PRODUCTS. Retrieved December 29, 2016, from
    http://www.fao.org/docrep/010/ai407e/AI407E22.htm

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