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Canning of Food

Canning of Food

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Published by kolita kamal
canning of fish and fishery prodcts, what are the steps of fish canning
canning of fish and fishery prodcts, what are the steps of fish canning

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Categories:Types, Research, Science
Published by: kolita kamal on May 12, 2010
Copyright:Attribution Non-commercial


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Canningof Food
February 1, 2010
[CANNING OF FOOD]3.1. Fish Canning3.1.1. Introduction
The technology for preserving foods in cans was developed at the beginning of the nineteenthcentury when a Frenchman, Nicolas Appert, won a competition initiated by another greatcharacter in French history, Napoleon Bonaparte. Canning is a relatively modern process whichenables food to be preserve in an edible condition for longer period under various storageconditions.Generally three processes are involved.1] Sealing in the can.2] Heat sterilization.3] Cooling to the ambient temperature.In the fish canning, fish to be put in to the can in fresh condition. Then the within the can isremoved by exhausting and after that can is seamed using a seamer. After seaming cans aresubjected to sterilization
3.1.2. Materials
FishSS VesselsKnivesCutting boardsSalt solution [saturated]2% salt solutionAutoclave
3.1.3. Method
Fresh fish were degutted, cleaned, washed, and weighed.Then fish were cut in to suitable sizes for canning and fish were dipped in saturated salt solutionfor 10 min, after that filled in to cans.Cans with fish were pre cooked at 95
C for 10 min and oven dry at 130
C.2% salt solution was prepared and added in to cans and exhausted [20 min from the point of  boiling]. Then the lids were fixed and sterilized at 121 ºC for 20 min. Then the cans were cooled using water and stored. 
3.1.4. Result
Weight (g)Fish + Tin + Brine199.26Fish + Tin131.79Tin32.63Fish99.16Brine67.47Page | 2
February 1, 2010
% fish in tin
3.1.5. Discussion
Fish were brined to dehydrate and make the environment unfit for microbes to grow.When filling into can a headspace should be kept.Exhausting step is very important to remove soluble gases in the can to avoid oxidation andspoilage.Seaming operation is also important. This operation is to be done properly to avoid leakages.Sterilization temperature and time are very critical for the shelf life of the canned product.Water which is used for cooling after sterilization should be thoroughly cleaned, to avoidrecontamination.Shelf life of canned fish is about 2 years, however it is better to consume within first year due tonutrient reduction [each year nutrient reduction take place by 20%].
3.2. Determination the salt content of the brine
3.2.1. Introduction
Solutions of sugar or brine are used in preserving canned food. Concentration of the salt or sugar solution determines the shelf life of these foods. Therefore, concentration of these salt and sugar solution is one of the important factors used in the evaluation of their quality.
3.2.2. Materials
Canned fish50 mL burette10 mL & 25 mL pipette250 mL volumetric flask 250 mL titration flask 100 mL volumetric flask Watch glassFunnel0.1 M Silver NitratePotassium Chromate indictor 
3.2.3. Method
5 mL of brine sample was pipette out and diluted to 250 mL. 25 mL of diluted brine was pipette out in to 250 mL titration flask.1 mL of potassium chromate indicator was added and titrated with 0.1M silver nitrate until adistinct reddish brown color appeared and persisted on brisk shaking.Titration was repeated.Page | 3

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