Canning and Fish Packaging Technology

Unit 6 - Canning of commercially important fishes and shellfishes

6.2.2.2.Changes taking place by precooking and cooling
By precooking and cooling the following changes take place.

• Loss in its weight to the extent of 25%.
• Physico-chemical properties of muscle change
• Coagulation of meat proteins
• Firmness in meat due to partial dehydration
• Improvement in nutritional value
• Improvement in taste and appearance.

After precooking and cooling, the skin and red/dark meat is removed and this process is known as “Cleaning”. Thus white meat is separated in the form of loins (quarter fillets). The fillets are cut while removing tail, backbone and the loins are cut. The loins are cut to desired can size. The dark meat and other waste materials are added with Vitamin E and used for pet food preparation.