Canning and Fish Packaging Technology

Unit 6 - Canning of commercially important fishes and shellfishes

6.2.1.1.Specific problems encountered in salmon canning

• Curd formation and adhesion
• Abnormal petroleum odour due to dimethyl sulphide often encountered in canned chum salmon. This is due to the consumption of “Pteropoda” (Limacina helicina) plankton. The plankton contains a chemical compound dimethyl, β propiothetin which is absorbed by the flesh of the fish and gets converted to dimethyl sulphide during heat processing.