Canning fish and fish products

Horner, W.F.A.

doi:10.1007/978-1-4613-1113-3_5

Cited by 38 publications

(42 citation statements)

References 13 publications

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“…Canning belongs to the most important means of fish preservation (Horner, 1997). Several studies have been published on changes in lipid during the canning process.…”

Section: Introductionmentioning

confidence: 99%

Lipid Changes During Long-Term Storage of Canned Sprat

Naseri¹,

Rezaei²

2012

Journal of Aquatic Food Product Technology

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Lipid changes during canning and 3-years storage of oil and brine canned sprat were studied. Thermal treatment during precooking and sterilization produced an increase in free fatty acid content. Secondary oxidation product showed a considerable increase in canned samples after storage time. A significant increase was found by comparing the fluorescence shift measured in both canned samples with cooked fish. The fluorescence compound in both filling media was increased after 3 years. Oil canning affected the sprat fatty acids composition. Results showed the amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and ω3 significantly decreased in oil canned samples. However, the polyunsaturated fatty acids (PUFA) and ω6 had the opposite behavior. The latter effect was more marked with increased storage time. Results showed the amount of SFA, MUFA, PUFA, and ω3 did not alter in brine canned samples. After storage, the amount of MUFA and ω3 decreased, and the content of SFA increased in brine canned samples.

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“…Canning belongs to the most important means of fish preservation (Horner, 1997). Several studies have been published on changes in lipid during the canning process.…”

Section: Introductionmentioning

confidence: 99%

Lipid Changes During Long-Term Storage of Canned Sprat

Naseri¹,

Rezaei²

2012

Journal of Aquatic Food Product Technology

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“…Erring on the side of caution has been the watchword up to now given the fact that 'Mistakes cost lives' (Horner, 1997). Processors should understand the impact of these several factors which affect heat resistance of organisms associated with their raw material and the process conditions available to them, and act accordingly.…”

Section: Source Of Organism Organism Primary Habitatmentioning

confidence: 99%

“…The thermal relationships used to define the canning process are given in Table 2.2 and are thoroughly described in Holdsworth (1997) and Horner (1997). Some values for the important organisms are given in Table 2.3 where it can be seen that the degree of heat resistance follows the environmental temperature which the organisms usually experience.…”

Section: Source Of Organism Organism Primary Habitatmentioning

confidence: 99%

“…Consequently, oily fish such as tuna and salmon, among others, are canned most successfully as are many shellfish species (Horner, 1997). Consequently, oily fish such as tuna and salmon, among others, are canned most successfully as are many shellfish species (Horner, 1997).…”

Section: Quality Criteria For Thermally Processed Fishmentioning

confidence: 99%

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mentioning

confidence: 99%

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Canning Fish and Fish Products

Hall

2010

Fish Processing

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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.

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Quality enhancement of canned sardine ( Sardina pilchardus) by a preliminary slurry ice chilling treatment

Losada

Rodrı́guez

Ortíz

et al. 2006

Eur. J. Lipid Sci. Technol.

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Quality enhancement of canned sardine (Sardina pilchardus) by a preliminary slurry ice chilling treatmentThe slurry ice technology has shown wide advantages when employed as a chilling method for marine species instead of the traditional flake ice storage. In the present work, the use of slurry ice was evaluated for the first time as a technological treatment prior to the canning processing of fish. Thus, sardine (Sardina pilchardus) specimens were stored in slurry ice for 2 and 5 days and then taken and subjected to canning. Quality assessment of the canned product was performed on the fish muscle and on the coating oil, in comparison with that of a parallel control batch previously stored in flake ice. Analyses included composition (water, lipid and NaCl contents), physical properties (firmness, cohesivity), volatile amine formation (total and trimethylamine), lipid oxidation development (anisidine value, polyene index, a-tocopherol content and Rancimat oxidative stability) and interaction compounds formation (fluorescence assessment). An inhibition of lipid oxidation development (p ,0.05) was obtained in canned sardine when applying slurry ice as a preliminary chilling storage system. The present work opens the way to the use of slurry ice instead of flake ice as a preliminary treatment of fish material prior to the canning process.

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Canning fish and fish products

Cited by 38 publications

References 13 publications

Lipid Changes During Long-Term Storage of Canned Sprat

Lipid Changes During Long-Term Storage of Canned Sprat

Canning Fish and Fish Products

Quality enhancement of canned sardine ( Sardina pilchardus) by a preliminary slurry ice chilling treatment

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