Canning preservation of fish

CANNING OF FISH

  • Canning is the method of preservation of fish in which the spoilage is averted by killing the microbes including spores present by application of heat. Fresh fish normally carry microbes which if not restricted in their activity, will cause spoilage. The basis of preservation by canning rests on the destruction of microbes by heat and the prevention of entry of others from any external sources. Canning is defined as the process of heat processing of fish in hermatically sealed containers.
  • The advantages of canning of fish compared to other methods are:
    • Storage at room temperature – Properly processed foods can be kept for years.
    • They are cooked foods and are instantly available for consumption.
    • Food is protected against any sort of contamination, reinfection by outside microorganism and is inaccessible to insect and other pests and is immune to absorption of gases from atmosphere.
    • The process is available to a large variety of foods-of animals or vegetable origin.
    • The process renders itself readily for automation.
Last modified: Friday, 16 September 2011, 4:52 AM