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Tuna processing - Precooking step

Tuna processing - Precooking step

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Tuna Tuna Presentation Transcript

  • T U N AProcessing
    By:
    Sayed Naim KHALID
  • Table of contents:
    Objective
    Introduction
    Statistics
    Nutritional values
    Methods of catching(fishing)
    Processing diagram
    Precooking
    Laws and regulations
    references
    2
    Food Processing Diagram - SF2M
  • Objective
    We are going to explain the precooking process in the Tuna processing and production
    Food Processing Diagram - SF2M
    3
  • Introduction
    Tuna is greatly produced in some countries like USA, Japan, Thailand
    It has high nutritional values and the high demand in the market
    It can be found as smoked, dried, brined and fresh
    4
    Food Processing Diagram - SF2M
  • Stats:
    5
    Food Processing Diagram - SF2M
    Source: (1)
  • Stats:
    6
    Food Processing Diagram - SF2M
    Source: (1)
  • CannedTuna Nutrition Facts
    7
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    Source: (1)
  • Methods of CatchingTuna
    PurseSeining - جال
    Longliningد اوږدو تارونو او چنګکونو په واسطه-
    Pole and Line د کښتۍ په واسطه ـ
    Soon after fishing:
    Tuna are rapidly, unhooked, cooled in refrigerated seawater or chilled brine or stored in blast or spray bine freezer . They are then frozen.
    8
    Food Processing Diagram - SF2M
    Source: (1)
  • 9
    Food Processing Diagram - SF2M
    Sources: (1, 2)
  • Precooking Definition
    Precooking is a critical thermal processes before retorting.After the thawing and butchering processes, tuna are cooked using atmospheric steam (100–102 °C) in rectangular-shaped steel chambers, a process commonly known as precooking.
    Precooking time is governed by fish size, initial temperature, an d desired endpoint or target temperature.
    Heat transfer through tuna during the precooking and cooling process is considered a heat conduction process with convective boundary conditions.
    10
    Food Processing Diagram - SF2M
    Source: (2)
  • The target temperature of the tuna at the thickest point of the fish,as measured along the backbone,rangesfrom 50 to 70 °C depending on a number of factors including raw material quality and tunaspecies.
    The time to reach the target temperature ranges from 1 h for small fish to over 8 h for large fish.
    11
    Food Processing Diagram - SF2M
    Source: (2)
  • Températures thatshouldbeconsidered in precooking:
    12
    Food Processing Diagram - SF2M
    Source: (2)
  • When precooking is complete, the steam is turned off and the fish are removed from the cooker and cooled in ambient temperature air until they reach a core temperatureof 32–38 °C.
    13
    Food Processing Diagram - SF2M
    Source: (2)
  • Disadvantages:
    Oxidation
    Discoloration of surface
    Hardening of surface create problem for filling
    Attack of MO and enzymes degradation
    Advantages:
    Yield
    a. remove muscle water – (avoid can rejection =more water and low fill)
    b. Reduce skinning labour
    2. Quality
    a. more and consistently better loins.
    14
    Food Processing Diagram - SF2M
    Sources: (1, 2)
  • Laws and Regulations
    CODEX STANDARD FOR CANNED TUNA AND BONITO - CODEX STAN 70-1981, REV.1-1995
    US cannedtuna standard - INCH-POUND , A-A-20155A, November 16, 1992, SUPERSEDING, A-A-20155, April 28, 1989
    HACCP - Code of Federal Regulations , Chapter 21 -- Part 123 (21 CFR 123), FISH AND FISHERY PRODUCTS "Mandatory Seafood HACCP Regulations"
    Thailand'scannedtuna standard - ThaiIndustrial Standard, TIS 142-2530(1987) , Standard for Cannedtuna
    Food Processing Diagram - SF2M
    15
    Source: (1)
  • Canned Tuna Product identity CFR 21 Part 161.190
    Food Additives-Codex
    16
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    Double click for file
    Source: (1)
  • Reference(consultation date:23.04.2011) -
    Tuna Production
    http://www.foodmarketexchange.com/datacenter/product/seafood/tuna/dc_pi_sf_tuna01.htm
    2. Precooking and Cooling of Skipjack Tuna
    http://www.dspace.espol.edu.ec/bitstream/123456789/14620/17/17%20APENDICE%20D1.pdf
    3. Photo (fish) from Tuna CAL TM
    http://www.jbtfoodtech.com/Solutions/Equipment/Sterilizers/Thermal-Process-Modeling/LOG-TEC/~/media/JBT%20FoodTech/Files/Brochures%20Canning/TunaCal/TunaCal%20Brochure%20English.ashx
    17
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