Manual on fish canning


Table of Contents


FAO FISHERIES TECHNICAL PAPER - 285
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

by
Darian Warne

2 Beaconsfield road
Hawthorn
Victoria 3123
Australia

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1988

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

M-47
ISBN 92-5-102726-9

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division. Food and Agriculture Organization of the United Nations. Via delle Terme di Caracalla, 00100 Rome, Italy.

FAO 1988

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


TABLE OF CONTENTS


PREPARATION OF THE DOCUMENT

1. PRINCIPLES OF CANNING

1.1 Thermal Destruction of Bacteria
1.2 Thermal Processing Requirements for Canned Fishery Products
1.3 The Concept of Thermal Process Severity (Fo Value)
1.4 Specification of the Thermal Process Schedule
1.5 Application and Control of the Scheduled Process

2. PACKAGING MATERIALS FOR CANNED FISHERY PRODUCTS

2.1 Metal Containers
2.2 Plastics and Laminates
2.3 Glass

3. UNIT OPERATIONS

3.1 Raw Material Handling
3.2 Pre-treatment
3.3 Pre-cooking
3.4 Filling
3.5 Sealing
3.6 Retorting
3.7 Post-process Handling
3.8 Final Operations

4. CANNING PROCESSES

4.1 Sardine and Sardine-like Fish
4.2 Tuna and Tuna-like Fish
4.3 Salmon and Salmon-like Fish
4.4 Crustacea
4. 5 Molluscs
4.6 Fish Pastes and Spreads

5. EQUIPMENT FOR FISH CANNING

5.1 Machines for Canning Sardine
5.2 Machines for Canning Tuna
5.3 General Fish Processing Machinery

6. PROCESS CONTROL IN FISH CANNING OPERATIONS

6.1 The Need for In-process Control
6.2 The Hazard Analysis Critical Control Point (HACCP) Concept
6.3 Identification of Critical Control Points
6.4 Critical Control Point Specifications
6.5 Checking for Compliance with End Product Specifications
6.6 Incubation Tests

APPENDIX 1. Additional References

APPENDIX 2. Conversion Factors