Bacteriological Quality of Cannery Cooling Water

Graves, R. R.; Lesniewski, Roland S.; Lake, Donald E.

doi:10.1111/j.1365-2621.1977.tb14478.x

Cited by 10 publications

(2 citation statements)

References 12 publications

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“…The cooling water was maintained with constant chlorine residual level of 2 mg/L. Graves et al. (1977) recommended a residual chlorine level of 1–3 mg/L to maintain bacterial control in cooling water.…”

Section: Methodsmentioning

confidence: 99%

HEAT PENETRATION CHARACTERISTICS AND QUALITY CHANGES OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) CANNED IN BRINE AT DIFFERENT RETORT TEMPERATURES

Sreenath

Abhilash

Ravishankar

et al. 2009

J Food Process Engineering

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Indian mackerel (Rastrelliger kanagurta) was processed in brine in indigenous polymer‐coated tin‐free steel cans to a common lethality value of 8 min at three different retort temperatures, namely 115, 121 and 130C. All the three batches were found to be commercially sterile upon testing using sodium thioglycollate broth. The heat penetration parameters were found to be significantly influenced by the retort temperature. The lag factor of heating (jh value) decreased, whereas the lag factor of cooling (jc value) increased with increase of retort temperature (P < 0.05). The heating rate index (fh value) showed a decreasing trend with increase of retort temperature. The total process time (TPT) taken to attain the targeted lethality decreased with increase in retort temperature. At 115, 121 and 130C, the targeted lethality value could be attained in 60, 33 and 15 min, respectively. Thermal processing mackerel at 121 and 130C helped in reducing the TPT by 45 and 75% as compared to those processed at 115C. Cook value (CV) maintained an inverse relationship with retort temperature. At 121 and 130C, the CV recorded was 36 and 55% lower than at 115C. CV to F0value ratios at 115, 121 and 130C were 15.25, 9.75 and 6.88, respectively. Mackerel samples processed at three retort temperatures were analyzed for their sensory qualities employing subjective and objective methods. Statistical analysis indicated the significance of retort temperature on the color and texture profile attributes, and the sensoryqualities of mackerel (P < 0.05). Analysis of Commission Internationale d’Eclairage lab values show that the L*value increased, while the a*value decreased with increase of retort temperature. The b*value did not show much difference with retort temperature. Instrumental analysis of texture showed that texture profile attributes and Warner–Bratzler shear force of mackerel muscle reduced with precooking and subsequent thermal processing. Among the thermally processed samples, better textural attributes were associated with samples processed at higher temperature. Sensory analysis revealed that all the sensory attributes except flavor are significantly affected by the retort temperature (P < 0.05). PRACTICAL APPLICATIONS This work describes the effect of three different retort temperatures on heat penetration characteristics, instrumental color, texture and sensory attributes of mackerel canned in brine to a common lethality value. The study indicates that processing at higher temperature helps in reducing the duration of exposure of the product to heat treatment, which ultimately yielded a product with better color, texture and sensory attributes in comparison to products processed at lower temperatures. The reduction in processing time has its implications on the economics of production in case of commercial operation.

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Section: Methodsmentioning

confidence: 99%

HEAT PENETRATION CHARACTERISTICS AND QUALITY CHANGES OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) CANNED IN BRINE AT DIFFERENT RETORT TEMPERATURES

Sreenath

Abhilash

Ravishankar

et al. 2009

J Food Process Engineering

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“…The cooling water was maintained with constant chlorine residual level of 2 mg/L. Graves et al [8] recommended a residual chlorine level of 1-3 mg/L to maintain bacterial control in cooling water. The thermal history of the retort and the test cans during the entire thermal process operation was collected at every 30 sec using Ellab data recorder (Model TM 9608, Ellab A/S) evaluated as described below heat penetration data.…”

Section: Standardisation Of Optimum Process Parameters For Ready To Ementioning

confidence: 99%

Feasibility of Fish and Shellfish Curries Stored in Indigenous Polymer Coated Tin Free Steel Cans

D¹,

Soundarapandian²

2013

J Aquac Res Development

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The study indicated that the suitability of indigenous polymer coated TFS cans for processing at high temperature and pressure. The cook value was found to exhibit an inverse relationship with processing temperature (p<0.05) and was maximum at 115°C and minimum at 130°C. The fish products were acceptable even after 24 months of storage at ambient temperature. The initial overall acceptability score of about 8.75 and it was gradually reduced to around 6.78. It can be seen that the initial pH of fish, shrimp, crab and mussel curries are 5.9, 5.7, 5.6 and 6.0 respectively indicating that it is towards the acidic side. The acidic nature of the product can be attributed to the acidity contributed by the curry ingredients like tomato. During storage, the pH of the products was found to exhibit a decreasing trend. On the 6th, month of storage, the pH of fish, shrimp, crab and mussel curries are 5.7,5.6, 5.6 and 5.8 respectively which are significantly lower as compared to initial values. On the 12th month of storage, the pH of fish, shrimp, crab and mussel curries are 5.6, 5.6, 5.5 and 5.7 respectively. The results of the present experiments showed that the polymer coated TFS cans are suitable for processing fish products. Polymer coated TFS cans was found to withstand all the conditions of thermal processing. The TFS cans which are now available in India can be used for thermal processing of various fish products as a substitute to other packs.

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