Canning and Fish Packaging Technology

Unit 5 - Changes in canned foods and spoilage

5.1.1.1.Desirable changes

• Absorption of salt by fish
• Destruction of enzymes
• Destruction of microorganisms
• Denaturation of protein (Nutritive value does not change)
• Softening of bones fins and scales and becomes edible; uniformity of taste and flavour throughout the pack (e.g. curry packs).