Canning and Fish Packaging Technology

Unit 5 - Changes in canned foods and spoilage

5.2.2.5.2. Curd or adhesion
Curd is nothing but salt soluble coagulated or precipated protein and often found at the top of canned Salmon or Mackerel. This problem is more in fish canned in natural style or without precooking. The curd may adhere to can surface and the lacquer may get peeled off when the curd is removed. The reasons for curd formation are use of less fresh fish, inadequate brining and precooking. This can be prevented by cold blanching of fish (brining) in 10-15% brine for 20-30 minutes and subsequent washing.