The Trapezoidal Integration Method for Calculating Fo Values in Fishery Products Canning

A mathematical method in which the time-temperature data are used to measure changes I in lethality during heating and cooling. By using standard time intervals the lethal value: is computed in stages and the cumulative L value for the process is found without the need for graphical representation of the heating and cooling curves.

Calculating Fo Values in Fishery Products Canning: The improved general method

A plot of temperature versus time is made on specially constructed lethal rate paper which has on its left-hand vertical axis product temperature (on a log scale) while on the other vertical axis is drawn lethal rate (on a linear scale). Thus for each temperature can be shown the corresponding lethal rate. Time is plotted along the horizontal axis, using a convenient scale.

The Principles of Canning for Fishery Products: Calculating Fo Values

Thermocouple probe

To be sure of commercial sterility the Fo value at the SHP, the thermal centre of the container, must be sufficient to kill all Clostridium botulinum and reduce survival probabilities for other more heat resistant bacteria to an acceptable level. It is assumed that bacterial spores will randomly contaminate the fish and that therefore they may be located at the SHP. Although a pessimistic approach, this caters for the ``worst case`` scenario on which product safety must be based.

The Principles of Canning for Fishery Products: Lethality of Heat During Heating and Cooling

Clostridium botulinum

Although by convention the sterilising effect of a process is expressed in standard units of minutes at 121.1 ºC (the symbol used is Fo), the product inside a can does not instantaneously reach processing temperature and in some cases of conduction heating, the temperature at the thermal centre of the can never reaches that of the heating medium (which need not be at 121.1 ºC).

The Principles of Canning for Fishery Products: Bacterial Spores Heat Resistance

It is desirable that the test organism in comparative thermal death time determinations be one which grows readily on the ordinary culture medium, with the production of an abundant yield of spores in a minimum time.

It should, furthermore, be an organism which has a characteristic type of growth, or should possess some readily determinable which will serve to differentiate it from contaminants likely to be encountered.

The Principles of Canning for Fishery Products: Selection of Thermal Processing Conditions

The purpose of sterilizing cans of fishery products is to rid the container and the contents of all pathogenic micro-organisms and to prevent. spoilage by non-pathogenic contaminants under normal storage conditions. Selection of processing conditions necessary to fulfill these criteria is based upon experimental studies in which the rate of heat penetration to the slowest heating point (SHP) of the container is measured during simulated retorting cycles.

The Principles of Canning for Fishery Products Preservation

What is Canning?

Canned fish

Canning is a method of preserving food in which the food is processed and sealed in an airtight container, providing a typical shelf life ranging from 1 year to 5 years and under specific circumstances a freeze dried canned product can last as long as 30 years and can still be safely consumed. The process was first developed as a French military discovery by Nicolas Appert in 1810. The packaging prevents microorganisms from entering and proliferating inside.

U.S: Fresh and Frozen Seafood Processing Industry's Revenue for the Year 2009

Research and Markets: the Fresh and Frozen Seafood Processing Industry's Revenue for the Year 2009 Was Approximately $10.5 Billion Usd, with an Estimated Gross Profit of 33.3%

This latest Fresh and Frozen Seafood Processing Industry report provides the most updated market research on the industry. Its scope contains analysis on the industry's key financial data, competitive landscape, shipment and inventory data, upstream and downstream industries, and trade data.

Oman self-managed in seafoods safety

The Sultanate has implemented stringent measures in tackling threats against safety of seafood and is self-sufficient in the well-being of marine wealth, according to an official at the Directorate of Fisheries. "We have effective system, processes, regulations and action plans besides comprehensive strategy for the safety of seafood taking into consideration that they are meant for public consumption,” Redha Said Khalfan al Faraj, Directorate-General of Fisheries Research, Fisheries Quality Control Centre, and Head of Department of Seafood Safety Implementation System, told the Observer.

Processed Catfish, Working on Added Value for Profits

Skimming the stigma of catfish (Lele) as unattractive, minor and not classy.

A variety of creation on processed food of catfish-based makes it certain for catfish to become a promising business commodity. So many creativities and courage to try new different things keeps on rolling. The efforts to adorn the catfish physical appearance, eliminating the impression of creepy, dark, and snake-like appearance, becomes a special challenge. The purpose is to improve attractiveness for the consumers.

Fish Protein Hydrolysates Beat Alternatives for Foods

Fish Protein Hydrolysates Beat Alternatives for Foods | agriculture commodities - commodity prices - food sciences | Protein hydrolysates from Pacific whiting, an abundant and under-utilised fish, produced better foams than bovine serum albumin, says new research from Mexico. 

Using the commercial protease Alcalase, researchers from the Centro de Investigacion en Alimentacion y Desarrollo produced hydrolysates from fish muscle that could substitute functional compounds such as bovine serum albumin and sodium caseinate.