Sardine canning presentation for food technology subject, Department of Public Health Nutrition_Primeasia University, Dhaka -Bangladesh

1. Food Technology
Topics: Canning Fish
Md Zia Uddin
ID: 131 485 034
Public Health Nutrition
Primeasia University

2. Definition:
Canning means, the preservation of food in permanent, hermetically
sealed containers (of metal, glass, thermostable plastic, or a multi-
layered flexible pouch) through agency of heat. Heating is the principle
factor to destroy the microorganisms and the permanent sealing is to
prevent re-infection.
Canned fish are fish which have been processed, sealed in an airtight
container such as a sealed tin can, and subjected to heat. Canning is a
method of preserving food, and provides a typical shelf life ranging
from one to five years.
Canning is a two-step process:
• 1) First the food is prepared by being packed into
containers, which are then sealed.
• 2) Then the containers are “canned,” or heated to
ensure that all microorganisms are destroyed.

3. Containers for canned foods:
The container plays a vital role in food canning, it must be:
1-) Capable of being hermetically sealed to prevent entry of
microorganisms.
2-) Impermeable to liquids and gases, including water vapour
3-) Maintain the state of biological stability (i.e, commercial
sterility) that was induced by the thermal process alone or in
combination with other chemical and physical processes.
4-) Physically protect the contents against damage during
transportation, storage and distribution.
Can materials:
Wide varieties of materials are used now for manufacture of
cans for meat and poultry preservation. Yet metal containers
remain the most frequent used package for canning foods.

4. (b) Aluminum (c) Plastic
(d) Glass containers and metal closures
• Although the wide variety of containers
for canned foods, the metal ones are
preferable as:
• 1-) It has a high conductivity of heat.
• 2-) It cannot easily be broken.
• 3-) Being opaque, so any possible bad
effects of light on food stuffs are avoided.
• 4-) Be able to withstand the stresses
imposed during thermal processing and
cooling.
• 5-) Be able to withstand the subsequent
handling, which includes transportation,
storage and distribution
(a) Steel:
Tinplate, tin-free steel, and nickel-
plated steel coated with a very thin
film of tin are the materials used to
manufacture metal food cans.The
amount of tin used being only about
1.5% of the can’s weight and should
not contain more than 1% lead. It is
used to prevent rusting .
To prevent interaction cans are coated
on the inside with an organic material.
Two general kinds of organic coatings
are used in the food industry : (i) acid-
resistant and (ii) sulfur-resistant.
Acid-resistant coated cans are used
primarily for fruit. Meat products are
generally packed in cans that have
been lined with sulfur-resistant
materials.

5. Sardines are a nutrient-rich fish commonly consumed by humans. They
are commonly served in cans, but fresh sardines are often grilled,
pickled, or smoked.
Sardines are canned in many different ways. At the cannery, the fish are
washed, their heads are removed, and the fish are cooked, either by
deep-frying or by steam-cooking, after which they are dried. They are
then packed in either olive, sunflower, or soybean oil, water, or in a
tomato, chili, or mustard sauce.

6. Steps to canning fish:
Start with fresh and healthy fish. Remove the head, tail and bones of large
fish and wash thoroughly with cold water.
1) Cut into desired size pieces.
2) The fish is also salted and smoked to remove blood and water from flesh,
this also denatures the protein which makes the fish stay firm and not
shrink after canning.
3) Fill hot, clean, pint or half-pint jar, leaving 1-inch headspace.
4) Seal jar and place in canner.
5) Process for 100 minutes at 240 degrees at11 pounds pressure with a dial
gauge.
6) Continue .....
7) Turn off heat at the end of processing.
8) Let pressure drop to 0 psig naturally.
9) Wait 2 minutes after pressure drops.
10) Open the canner.
11) Remove the jars and cool it for
24 hours undistured.

7. Canned sardine

11. All Informations Are Collected Through:
https://en.wikipedia.org/wiki/Canning#History_and_development_of_canning
https://en.wikipedia.org/wiki/Sardines_as_food#Canned_sardines
http://www.livestrong.com/article/87047-nutritional-value-fresh-sardines-
canned/
www.alaskaseafood.org/canned/about_omega/Nutritional_Benefits.html
http://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf
http://www.slideshare.net/samiullahjhamdard/preservation-and-processing-of-
fish
http://draxe.com/sardines-nutrition/
http://www.organicfacts.net

12. Thanks You
Every Body