1. WRA MAIALSRET 6.

ALEBINGL
2. NNNGICA 7. LOOINGC
3. BBIONNG 8. NIGNIRB
4. CKINGAP 9. TTENEMART
5. SHIF 10. TNGIORTER
 ANSWERS
1. RAW MATERIALS 6. LABELING Learning
2. CANNING 7. COOLING
Outcomes:
3. NOBBING 8. BRINING

4. PACKING
To know about the fish
9. TREATMENT
capturing.
5. FISH 10. RETORTING
 Evaluate the principles
of canning.
Identify the methods of
fish preservation.
 INTRODUCTION
Fish Capture
Methods of fish • Canning is the preservation of
food in permanent, hermetically
preservation sealed containers (of metal,
glass, thermostable plastic, or a
multi-layered flexible pouch)
through agency of heat.
Canning Heating is the principle factor to
destroy the microorganisms and
the permanent sealing is to
prevent re-infection.
 • Most canned fish products are
composed of ingredients that result
• In 1795, he began experimenting in finished product with pH above
with ways to can fish in jars and then 4.6 and a water activity greater
he placed the jars in boiling water. than 0.85.
Canning was used in the 1830s in • The legal and regulatory
Scotland to keep fish fresh until it requirements intended to ensure the
could be marketed. By the 1840s, safe production of low-acid canned
salmon was being canned in Maine fish products consider target
and New Brunswick. The commercial organisms that must be controlled
salmon canneries had their main to produce a commercially sterile,
origins in California, and in the shelf stable product.
northwest of the US, particularly on
the Columbia River.
 Principles of
Canning
• The basic principles of canning
have not changed dramatically
since Nicholas Appert and Peter
Durand developed the process.
Heat sufficient to destroy
microorganisms is applied to
foods packed into sealed, or
"airtight" containers.
• The canned foods are then heated
under steam pressure at
temperatures of 240-250°
Fahrenheit (116-121° Celsius). The
amount of time needed for
processing is different for each
food, depending on the food's
acidity, density and ability to
transfer heat.
• To obtain commercial sterility
• To preserve the fish in a
hermetically sealed container by
subjecting to require heat processing.
• Maintenance of
bacteriological principles.
• Maintenance of anaerobic
condition within the can.
 STEPS OF FISH CANNING
Objective
1. Selection of raw materials
• The main objective of canning
is to obtain a shelf-stable
• Mature, pre-spawning fish and
product that can be stored in
medium fatty fish are better for
suitable containers for a
canning. Eventually fish with the
considerable length of time (at
following characteristics are used
least one year) without
for canning.
undergoing food spoilage,
while retaining desirable
 Excess bone
nutritional and sensory qualities.
 Taste less
By this assignment we can
 High fishy odor
know about general canning
 Fish with hard and farm muscle.
process of fish and their rules
and regulation.

2. Treatment before canning
• Nobbing
In the case of larger fish, such as
herring and pilchard, the head and
gut are removed, but not the roe or
milt. This process of removing head
and gut in one operation is called
nobbing.
• Washing and de-scaling
The next operation is de scaling;
remove fins, viscera from the raw
materials and washing.
Nobbing releases blood that
must be removed because it
causes brown staining in
the processed fish. Washing
also removes surface slime and
dirty materials from fish.
• Brining
The fish are immersed in a
concentrated solution of common
salt for a predetermined length of
time. Salt is absorbed by the flesh
and imparts a desired flavor to the
finished products in which a salt
content of about 2 % is acceptable.
 Nobbing Brining

Washing and de-scaling

3. Packing/ filling the can

• The above treated fishes are filled in

the can either by manually or
mechanically usually a small top
space is left which is also called
head space and generally filled with
inert gas.

• The fishes are arranged inside the
can as compact as possible.
• Necessary additives (Salt, Tomato
sauce, Starch, Sugar etc) may be
used to develop characteristics
flavour and improve keeping
quality.
4. Exhausting
Exhausting is done by the
application of heat. By this the
gas inside the headspace and
between two fish pieces will be
removed and a partial vacuum
will be formed.
Exhausting is done to prevent;
• Bulging of can
• Oxidation of the food
• Inside erosion of the tin plate
 6. Washing

5. Closing the can Washing of can is done by the

hot water spray to remove
All fish cans prepared in this country adhering materials
are closed by the double-seaming
method and the operation is usually
7. Heat processing
called seaming.
• It is the most important step
A seal must be achieved that will
during the whole canning
prevent passage of contaminating
procedure.
material, carried either in air or water,
into the can after it has been sterilized.
• It is done for predetermined
time at the respective
Proper care and maintenance of
temperature.
seaming is vital and its performance
should be checked at frequent
intervals throughout the working day.

• To fulfill the canning objectives 32
minutes are required at 110° C or
2.5 min is required at 121⁰ C.
• The temperature of the can is
determined a recorder which is
called "thermo couple".
Heat processing is done in a special
instrument called retort and so the
process is called retorting.
8. Cooling
Cooling is done as quickly as
possible after retorting.
Otherwise, off-flavor may produce
because considerable changes
may take place during heat
processing.
9. Labeling and boxing
• After cooling, cans of large fish such
as herring and pilchards are stored
for a period of weeks before labeling.
• Cans of small fish are usually
labeled directly, since these are
not so susceptible to damage.
• Ingenious machines are available
for labeling dingley cans, and are
capable of fixing the lid label,
placing a key on this, and wrapping
the whole in a greaseproof
wrapper.
• Larger cans may have the top
label pasted on by hand, and the
side label by machine.
• Many canners label by hand,
making use of female labour
during off-season period.
• In recent years, the introduction
of decorated lids has cut down
the use of paper labels.