Food TechnologyTopics: Canning Fish

Md Zia UddinID: 131 485 034

Public Health NutritionPrimeasia University

Definition: Canning means, the preservation of food in permanent, hermetically sealed containers (of metal, glass, thermostable plastic, or a multi-layered flexible pouch) through agency of heat. Heating is the principle factor to destroy the microorganisms and the permanent sealing is to prevent re-infection.

Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.

Canning is a two-step process:• 1) First the food is prepared by being packed into

containers, which are then sealed.• 2) Then the containers are “canned,” or heated to

ensure that all microorganisms are destroyed.

Containers for canned foods:The container plays a vital role in food canning, it must be:1-) Capable of being hermetically sealed to prevent entry of microorganisms.2-) Impermeable to liquids and gases, including water vapour 3-) Maintain the state of biological stability (i.e, commercial sterility) that was induced by the thermal process alone or in combination with other chemical and physical processes.4-) Physically protect the contents against damage during transportation, storage and distribution.Can materials: Wide varieties of materials are used now for manufacture of cans for meat and poultry preservation. Yet metal containers remain the most frequent used package for canning foods.

(b) Aluminum (c) Plastic(d) Glass containers and metal closures

• Although the wide variety of containers for canned foods, the metal ones are preferable as:

• 1-) It has a high conductivity of heat.• 2-) It cannot easily be broken.• 3-) Being opaque, so any possible bad

effects of light on food stuffs are avoided.• 4-) Be able to withstand the stresses

imposed during thermal processing and cooling.

• 5-) Be able to withstand the subsequent handling, which includes transportation, storage and distribution

(a) Steel: Tinplate, tin-free steel, and nickel-plated steel coated with a very thin film of tin are the materials used to manufacture metal food cans.The amount of tin used being only about 1.5% of the can’s weight and should not contain more than 1% lead. It is used to prevent rusting . To prevent interaction cans are coated on the inside with an organic material. Two general kinds of organic coatings are used in the food industry : (i) acid-resistant and (ii) sulfur-resistant. Acid-resistant coated cans are used primarily for fruit. Meat products are generally packed in cans that have been lined with sulfur-resistant materials.

Sardines are a nutrient-rich fish commonly consumed by humans. They are commonly served in cans, but fresh sardines are often grilled, pickled, or smoked.Sardines are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and the fish are cooked, either by deep-frying or by steam-cooking, after which they are dried. They are then packed in either olive, sunflower, or soybean oil, water, or in a tomato, chili, or mustard sauce.

Steps to canning fish:Start with fresh and healthy fish. Remove the head, tail and bones of large fish and wash thoroughly with cold water.

1) Cut into desired size pieces.2) The fish is also salted and smoked to remove blood and water from flesh, this also denatures the protein which makes the fish stay firm and not shrink after canning. 3) Fill hot, clean, pint or half-pint jar, leaving 1-inch headspace. 4) Seal jar and place in canner. 5) Process for 100 minutes at 240 degrees at11 pounds pressure with a dial gauge. 6) Continue ..... 7) Turn off heat at the end of processing. 8) Let pressure drop to 0 psig naturally. 9) Wait 2 minutes after pressure drops. 10) Open the canner. 11) Remove the jars and cool it for 24 hours undistured.

Canned sardine

All Informations Are Collected Through:https://en.wikipedia.org/wiki/Canning#History_and_development_of_canninghttps://en.wikipedia.org/wiki/Sardines_as_food#Canned_sardineshttp://www.livestrong.com/article/87047-nutritional-value-fresh-sardines-canned/

www.alaskaseafood.org/canned/about_omega/Nutritional_Benefits.htmlhttp://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdfhttp://www.slideshare.net/samiullahjhamdard/preservation-and-processing-of-fishhttp://draxe.com/sardines-nutrition/http://www.organicfacts.net

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