Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.1.2.Desirable characteristics of marine products for canning

• The fish should be in fresh condition and should have not reached autolysis stage.
• Fish with high dressing yield is preferred for canning.
• The fish meat should be firm enough to withstand the normal heat processing during canning. The fish meat should not disintegrate after canning.
• The colour of the meat should be light or white. Fish meat with dark pigments will discolor the final product.