Fish Capture Methods Fish Preservation Canning
Fish Capture Methods Fish Preservation Canning
Fish Capture Methods Fish Preservation Canning
ALEBINGL
2. NNNGICA 7. LOOINGC
3. BBIONNG 8. NIGNIRB
4. CKINGAP 9. TTENEMART
5. SHIF 10. TNGIORTER
ANSWERS
1. RAW MATERIALS 6. LABELING Learning
2. CANNING 7. COOLING
Outcomes:
3. NOBBING 8. BRINING
4. PACKING
To know about the fish
9. TREATMENT
capturing.
5. FISH 10. RETORTING
Evaluate the principles
of canning.
Identify the methods of
fish preservation.
INTRODUCTION
Fish Capture
Methods of fish • Canning is the preservation of
food in permanent, hermetically
preservation sealed containers (of metal,
glass, thermostable plastic, or a
multi-layered flexible pouch)
through agency of heat.
Canning Heating is the principle factor to
destroy the microorganisms and
the permanent sealing is to
prevent re-infection.
• Most canned fish products are
composed of ingredients that result
• In 1795, he began experimenting in finished product with pH above
with ways to can fish in jars and then 4.6 and a water activity greater
he placed the jars in boiling water. than 0.85.
Canning was used in the 1830s in • The legal and regulatory
Scotland to keep fish fresh until it requirements intended to ensure the
could be marketed. By the 1840s, safe production of low-acid canned
salmon was being canned in Maine fish products consider target
and New Brunswick. The commercial organisms that must be controlled
salmon canneries had their main to produce a commercially sterile,
origins in California, and in the shelf stable product.
northwest of the US, particularly on
the Columbia River.
Principles of • The canned foods are then heated
under steam pressure at
temperatures of 240-250°
Canning Fahrenheit (116-121° Celsius). The
amount of time needed for
processing is different for each
• The basic principles of canning
food, depending on the food's
have not changed dramatically acidity, density and ability to
since Nicholas Appert and Peter transfer heat.
Durand developed the process.
• To obtain commercial sterility
Heat sufficient to destroy • To preserve the fish in a
microorganisms is applied to hermetically sealed container by
foods packed into sealed, or subjecting to require heat processing.
"airtight" containers. • Maintenance of
bacteriological principles.
• Maintenance of anaerobic
condition within the can.
STEPS OF FISH CANNING
Objective
1. Selection of raw materials
• The main objective of canning
is to obtain a shelf-stable
• Mature, pre-spawning fish and
product that can be stored in
medium fatty fish are better for
suitable containers for a
canning. Eventually fish with the
considerable length of time (at
following characteristics are used
least one year) without
for canning.
undergoing food spoilage,
while retaining desirable
Excess bone
nutritional and sensory qualities.
Taste less
By this assignment we can
High fishy odor
know about general canning
Fish with hard and farm muscle.
process of fish and their rules
and regulation.
Nobbing releases blood that
2. Treatment before canning
must be removed because it
• Nobbing causes brown staining in
the processed fish. Washing
In the case of larger fish, such as also removes surface slime and
herring and pilchard, the head and dirty materials from fish.
gut are removed, but not the roe or • Brining
milt. This process of removing head
and gut in one operation is called The fish are immersed in a
nobbing. concentrated solution of common
• Washing and de-scaling salt for a predetermined length of
time. Salt is absorbed by the flesh
The next operation is de scaling; and imparts a desired flavor to the
remove fins, viscera from the raw finished products in which a salt
materials and washing. content of about 2 % is acceptable.
Nobbing Brining
• Bulging of can
• Oxidation of the food
• Inside erosion of the tin plate
6. Washing