Canning Fish and Fish Products

Abstract

Preservation by canning is the second most popular method of processing fish for direct human consumption (DHC) (at 24% in 2004 and 29% in 2006) after freezing (see Table 1.1) and has been applied to a wide range of marine and freshwater fish and crustacea, either whole or filleted. However, as a heat process, canning involves high energy inputs, produces dilute, but highly polluting, waste streams through high water usage and employs a wide range of packaging options with consequent disposal issues. Thus, the concepts of Sustainable Development (SD) are very well exemplified in this processing technology and they can be used as exemplars for the other established fish-processing operations. It is not the object of this chapter to describe the principles of canning in detail as these have been covered more than adequately elsewhere (Warne, 1988;Holdsworth, 1997;Horner, 1997) but rather to relate these principles to SD where there is an impact as described above. Thus the processing operations are described here in detail but only in the context of how they relate to sustainability. This is a principle which will be used for the other processes: freezing, curing and/or smoking and/or drying, surimi production in later chapters.

Net-Zero Industry: Options for Plastics, Textiles, Automobiles, and Fisheries in Colombia, Ecuador, and Peru

“…Depending on the final product, additional processing such as curing, drying, salting, and smoking (typically at temperatures between 70°C-100°C) might also be required (Horner, 1997). Packaging processes include canning, chilling, and freezing, all depending on the final product (Hall, 2010a(Hall, , 2010b. Significant energy use at this stage in the value chain results from powering mechanical equipment, driving pumps and motors, generating steam, heating water, producing ice, and refrigerating the product (Boziaris, 2013).…”

Characterization of IgG and IgE Binding to Parvalbumin Derived from Commercially Important Fish Species

“…In contrast to sardines, tuna, and salmon that are subjected to high temperature retort treatment, whole anchovies are packaged in salt and allowed to ripen before packing in oil and sealed. As no heating is involved, the anchovies have a shorter shelf life than other retorted fish products (Hall, 2011a). Curing increases the shelf-life of fish by removing the water (drying and smoking) or diffusing soluble substances into the product (salting), leading to an increase in the soluble solids content to a level that prevents the propagation of spoilage organisms in the fish product (Hall, 2011a).…”

“…As no heating is involved, the anchovies have a shorter shelf life than other retorted fish products (Hall, 2011a). Curing increases the shelf-life of fish by removing the water (drying and smoking) or diffusing soluble substances into the product (salting), leading to an increase in the soluble solids content to a level that prevents the propagation of spoilage organisms in the fish product (Hall, 2011a). Fish drying involves either air-drying or freeze-drying to remove moisture (Sikorski and Ruiter, 1994).…”

Formulation of a Canned Tuna (Katsuwonus pelamis) and Hot Chili Pepper (Capsicum annuum L) as an industrial alternative in the tuna sector.

“…La técnica de enlatado es reconocida como una de las formas de preservación de mayor importancia en el mundo (Hall, 2010). Actualmente el consumo de pescado enlatado llega a 19 millones de toneladas (el 13% de todo el pescado consumido) (ElShehawy & Farag, 2019).…”