FISH CANNING

Cherramae Enolba
Department of Engineering , Cebu Technological University
cherramae.enolba@ctu.edu.ph

Abstract
Enzymatic , microbiological ,and chemical changes are possible while preparing fish and
fish products .Fish products in cans are stable at room temperature, have along shelf life and are
stable at room temperature ,have along shelf life and are hence excellent candidates for global
distribution. Additionally during the fish in can’s storage period, these properties change.
Introduction
One of the best sources of animal protein
is fish. In order to maximize the use of fish
as source of protein, efforts must be made to
improve then quality and storage of fisheries
products through processing and
preservation that also aims to diversity
processed goods.
Protecting the contents from pollutants
and physical disturbances like friction,
collision, and vibration can present or lessen
damage ( Triyanto et al. 2013).Another
technique to prevent dry food products from
absorbing environmental water vapor is
through packaging. Packaging can prolong
material quality preservation and shelf life.
Additionally, according to Siracusa
(2012),using packaging is one technique to
reduce harm to food products after
manufacture. The use of packaging in
conjunction with cold storage can lengthen
the products shelf life.
Types of Fish Canning
I .Tuna
The species of fish that may be canned
under the term "tuna" is defined by a
standard of identification (21 CFR
161.190(a)), and there is also a standard of
container fill for canned tuna (21 CFR
161.190(c)). The specifications call for a
variety of pack types, such as solid pack,
chunk or chunk style, flakes, and shredded
tuna. Additionally, provisions are
established for different kinds of packing
material, specific spices and flavors, color
designations, and techniques for calculating
container fill levels. Depending on the shape
of the tuna ingredient and the can size, the
standard of fill of container for canned tuna
defines minimum values for weights of the
pressed cake of canned tuna.
II. Canned Pacific Salmond
Standards for identity and container fill
must be met by canned Pacific salmon. The
specifications specify the species and names
that must be on labels as well as the
approved pack types (21 CFR 161.170).
III. Anchovies
Products marketed as anchovies should
be made of fish from the Engraulidae
family. Other small fish that superficially
resemble anchovies, like small herring and
herring-like fish, cannot be correctly
categorized as anchovies. The product must
be made from quality raw materials, and
salting or curing must be done in a way that
prevents spoiling.
IV. Sardines.
The term "sardines" is allowed to be used
on the label of canned goods made from
small clupeoid fish. The brisling, or sprat,
(Clupea sprattus), the sea herring (Clupea
harengus), the European pilchards (Sardina
pilchardus or Clupea pilchardus), and the
sardine (Sardina pilchardus) are frequently
packaged in small-size cans and labeled as
sardines. It is acceptable to label canned
small brisling and herring with the phrases
"brisling sardines" and "sild sardines,"
respectively.
RAW MATERIALS
Certain fish are not suitable for canning. For
example, the integral cooking operation tends to
break up the flesh of white fish before softening
the bones, thus making these unsuitable for
canning. Fish with a high oil content (mainly
pelagic species, e.g. herring, mackerel, tuna and
sardine) have much firmer flesh and softer bones
after cooking, and may thus maintain their
original shapes. A further advantage in canning
oily fish is that this method provies protection
from oxidation and rancidity development, a
feature which is not provided by the simpler
curing operations.
PROCESSING
Step 1: Selection of Raw Materials
First-rate fish is required for canning.
The raw ingredients for canning may suffer
from significant physical damage, autolysis,
belly bursting, discoloration, bad flavors,
and contamination
Step 2: Treatment before canning
Nobbing
The head and stomach of larger fish, such
as herring and pilchard, but not the roe or
milt, are removed. Nobbing describes the
procedure of removing the head and the
intestines simultaneously.
Washing and de-sealing
The next step is de-sealing, which
involves removing the fins and viscera from
the raw materials. Nobbing releases blood
that needs to be cleaned out since it makes
the processed fish brown. Fish that have
been cleaned also have surface slime and
debris removed.
Brining
Fish are brinded by spending a set
amount of time submerged in a concentrated
solution of table salt. A salt concentration of
roughly 2% is considered appropriate
because salt is absorbed by the flesh and
gives finished products the flavor they are
meant to have.
Step 3: Packing/filling the can
A little top area, known as the headspace
and often filled with inert gas, is left after
the above-treated fish are manually or
mechanically filled in the can. The fish are
packed as tightly as they can in to the can.
Step 4: Exhausting
Heat application is the process of
exhaustion. By doing this, the gas in the
headspace and between the two fish pieces
will be released, creating a partial vacuum.
Step 5: Closing the can
 All fish cans prepared in this country are
closed by the double seaming method and
the operation is usually called seaming.
Step 6: Washing
Hot water spray is used to wash the can
in order to remove any sticking particulates.
Step 7: Heat processing
It is the step that matters the most during
the entire canning process. It is carried out
for a predetermined amount of time and
temperature. At 110°C, 32 minutes or 2.5
minutes are needed to complete the canning
objectives. An instrument known as a
thermocouple recorded measures the can's
trmperature. Heat processing is known as
retorting because it takes place in a
specialized device called a retort
Step 8: Cooling
Retorting is followed as soon ad feasible by
cooling. Otherwise, an odd flavor could
result from significant alterations brought on
by heat processing.
Step 9: Labeling and boxing
Cans containing large fish, including
herring and philcards, are stored after
cooling for a few weeks before being
Conclusion
Fish Canning are food fish which have
been processed, sealed in an airtight
container such as a sealed tin can. The types
of fish canning are tuna, salmon ,
anchovies , and sardines. The raw materials
for fish canning is fish. The processing for
labeled. Small fish cans typically have direct
labels since they are less likely to sustain
damage. Dingley cans can be labeled using
innovative equipment that fasten the lid
label, attach a key to it, and then cover the
entire thing in a greaseproof wrapper. Larger
cans could have the side label applied
mechanically and the top label applied
manually. During the off season, many
canners use female labor to label by hand.
The use of paper labels has decreased since
the advent of decorative lids.
WASTE MANAGEMENT
Fish canning activities can produce
solid, liquid, or gaseous waste. The main
goal of methods for lowering the pollutant
load of fish canning wastewater is to prevent
the loss of products and raw materials to the
effluent stream by collecting solid waste for
use as a byproduct rather than flushing it
down the toilet. Instead of installing drains
with screens and/or traps to stop solid debris
from entering the effluent system, dressed
fish should be cleaned with vacuum hoses
and the blood and offal collected in an offal
hopper. Using dry cleaning methods
whenever possible, scraping equipment
before cleaning, using air guns for pre-
cleaning, and using squeegees to mop up
spills on the floor.
fish canning includes selection of raw
materials , treatment before canning ,
packing the can , exhausting , closing the
can ,washing ,heat processing , cooling ,
labeling and boxing.
Waste management in fish canning is
important because fish quality may
deteriorate under the anaerobic conditions
found in onboard storage on fishing vessels Fisik dan Kimia Wafer Pakan komplit Berbasis
and in the raw material silos of fish limbah Agroindustri.Animal Agriculture
processing facilities. Journal, 2.(1):400-409

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