The canning of fish and meat

323 Pages·1995·30.224 MB·English

by  R J Footitt, A S Lewis

The Canning of Fish and Meat
The Canning of Fish and Meat
Edited by
R.J. FOOTITT
and
A.S LEWIS
John West Foods Ltd.
Liverpool
A Chapman & Hall Food Science Book
An Aspen Publication®
Aspen Publishers, Inc.
Gaithersburg, Maryland
1999
The author has made every effort to ensure the accuracy of the information herein. However,
appropriate information sources should be consulted, especially for new or unfamiliar procedures. It
is the responsibility of every practitioner to evaluate the appropriateness of a particular opinion in in
the context of actual clinical situations and with due considerations to new developments. The
author, editors, and the publisher cannot be held responsible for any typographical or other errors
found in this book.
Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral
Nutrition.
Originally published: New York: Chapman & Hall, 1995.
Includes bibliographical references and index.
(Formerly published by Chapman & Hall, ISBN 0-7514-0011-4) ISBN 0-8342-1291-9
Copyright © 1995, 1999 by Aspen Publishers, Inc. All rights reserved.
Aspen Publishers, Inc., grants permission for photocopying for limited personal or internal use.
This consent does not extend to other kinds of copying, such as copying for general distribution,
for advertising or promotional purposes, for creating new collective works, or for resale.
For information, address Aspen Publishers, Inc., Permissions Department,
200 Orchard Ridge Drive, Suite 200, Gaithersburg, Maryland 20878.
Orders: [phone]
Customer Service: [phone]
About Aspen Publishers· For more than 35 years, Aspen has been a leading professional
publisher in a variety of disciplines. Aspen's vast information resources are available in both
print and electronic formats. We are committed to providing the highest quality information
available in the most appropriate format for our customers. Visit Aspen's Internet site for more
information resources, directories, articles, and a searchable version of Aspen's full catalog,
including the most recent publications: http://www.aspenpublishers.com
Aspen Publishers, Inc .• The hallmark of quality in publishing
Member of the worldwide Wolters Kluwer group
Editorial Services: Ruth Bloom
Library of Congress Catalog Card Number: 94-78794
ISBN: 0-8342-1291-9
2 3 4 5
Preface
Canning as a preservation process has proved its value in its contribution to
the preservation, distribution, and storage of world food supplies, and is a
traditional way of preserving fish and meat. With increasing concern for
the environment, it has much to offer with its use of readily recyclable
container materials and product stability at ambient conditions, as well as
long life.
For some foods, such as fish and meat, the character of the canned
product has become an accepted and sought after quality by the consumer
but for other foods, other methods of preservation have delivered a
'fresher' character.
However, there is a growing realisation that these other methods of
preservation of foods carry critical control requirements through the whole
distribution chain, which, considered together with environmental implica
tions of energy usage and packaging recycling potential, has led to a
resurgence of interest in canning.
Increasingly, in the major markets, legislative control of fish canning is
following (and extending) the style previously only applied to canned
meat, with enormous implications for fish canneries worldwide.
Until now, no book has drawn together practical guidance in a single
volume. This book sets out to fill the gap. Each stage of the canning
process is dealt with sequentially, starting from the acquisition of raw
material and its preparation, through can supply, filling, seaming, heat
processing and storage, to distribution. The essential services of factory
and equipment cleaning, and the requirements of support laboratory
facilities are also detailed, and specific practical advice on the design and
construction of canneries is given.
Authorship is drawn from the collective experience of industry including
British Columbia Packers, CMB and Unilever; of the two major trade
research associations in the United Kingdom, Campden Food and Drink
RA and Leatherhead Food RA; and also the academic world, represented
by the University of Humberside, bringing together in a single volume the
combined experience of industry, research and academia.
The Canning of Fish and Meat is a book which will be of practical use to
the can making and canning industries, to food brokers and retailers, and to
students training for and graduating into the industry.
R.J.F.
A.S.L.
Contributors
K. Barber British Columbia Packers Ltd., Box 5000, Vancouver,
British Columbia, V6B 4A8, Canada
P. Bird Lever Industrial Limited, PO Box 100, Runcorn,
Cheshire W A 7 3JZ, UK
L. Bratt The Campden Food & Drink Research Association,
Chipping Campden, Glos GL55 6LD, UK
R.J. Footitt John West Foods Ltd., West House, Bixteth Street,
Liverpool L3 9SR, UK
A. Garthwaite University of Humberside, Humber Lodge, 61
Bargate, Grimsby DN34 5AA, UK
P. Harris Unilever Research Laboratory, Colworth House,
Sharnbrook, Bedford MK44 lLQ, UK
R.J. Hart Leatherhead Food R.A., Randalls Road, Leatherhead,
Surrey, UK
G. Hazle Exel Logistics, The Merton Centre, 45 St. Peters St.,
Bedford MK40 2UB, UK
R. Heroux British Columbia Packers Ltd., Box 5000, Vancouver,
British Columbia, V6B 4A8, Canada
M. Hutchinson British Columbia Packers Ltd., Box 5000, Vancouver,
British Columbia, V6B 4A8, Canada
A.S. Lewis John West Foods Ltd., West House, Bixteth Street,
Liverpool L3 9SR, UK
P. Moran CMB Packaging Technology, Denchworth Road,
Wantage OX12 3B, UK
F. Nolte British Columbia Packers Ltd., c/o Pacific Fishing Co.
Ltd., PO Box 4, Levuka, Ovalau, Fiji
P. Robinson Union International pIc, 14 West Smithfield, London
EC14 9JN, UK
M.A. Terry Exel Logistics, The Merton Centre, 45 St. Peters St.,
Bedford MK40 2UB, UK
viii CONTRIBUTORS
A.W. Timperley The Campden Food & Drink Research Association,
Chipping Campden, Glos GL55 6LD, UK
T.A. Turner CMB Packaging Technology, Denchworth Road,
Wantage OXI2 3B, UK
Contents
1 Raw material sourcing 1
P. HARRIS
1.1 Introduction 1
1.2 Supply of fish I
1.3 Finding fish 2
1.4 Catching fish 4
1.4.1 Surrounding nets 5
1.4.2 Towed nets 7
1.4.3 Static nets 8
1.4.4 Line and hook 9
1.5 By-catch 11
1.6 On-board handling of fish 11
1.6.1 Size of fish 11
1.6.2 Metabolic rate 12
1.6.3 Catching practice 12
1.6.4 Handling fish 12
1.7 Quality retention 13
1.7.1 Cooling with ice 14
1.7.2 Boxing in ice 14
1.7.3 Ice-chilled sea water (CSW) 14
1.7.4 Refrigerated sea water (RSW) 15
1.7.5 Freezing 15
1.8 Fish farming 15
1.9 Conclusions 15
References 16
2 Fish raw material 17
A. GARTHWAITE
2.1 Introduction 17
2.2 Transportation 17
2.2.1 Spoilage factors 17
2.2.2 Protection in transportation 19
2.3 Reception and testing 21
2.4 Storage 25
2.5 Defrosting frozen fish 26
2.5.1 Air thawing 27
2.5.2 Air blast thawing 28
2.5.3 Water thawing 29
2.5.4 Vacuum thawing 30
2.5.5 Other methods of thawing 31
2.6 Fish preparation 31
2.6.1 Heading 32
2.6.2 Filleting 33
2.6.3 Skinning 34
2.6.4 Smoking 35
2.6.5 Pre-cooking 38
X CONTENTS
2.7 Storing prepared fish 40
2.8 Chemical indicators of quality 41
References and Bibliography 41
Appendix: Sources of machinery 42
3 Meat raw materials 44
R.I. HART
3.1 Introduction 44
3.2 Specifications and quality assurance 44
3.3 Sampling procedures 46
3.4 Identity of meat 47
3.4.1 Species 47
3.4.2 Age and sex 47
3.4.3 Other factors 48
3.4.4 Chemical composition 48
3.5 Manufacturing quality factors 49
3.5.1 Functionality of meat proteins 49
3.5.2 Curing of meat products with nitrite 50
3.5.3 The importance of meat pH 51
3.5.4 pH changes in meat after slaughter 52
3.5.5 Chilling and freezing 54
3.5.6 Transport and delivery 56
3.6 Physical condition of meat 57
3.7 Microbiology of meat raw materials 57
3.7.1 Spoilage bacteria 57
3.7.2 Food-poisoning bacteria 58
3.8 Summary 58
References 59
4 Canning factory standards 60
A.W. TIM PERLEY
4.1 Introduction 60
4.2 Factory environment 60
4.2.1 Location and surroundings 60
4.2.2 Vehicles and roadways 61
4.3 Factory structure 61
4.3.1 External walls 61
4.3.2 Access ways 61
4.3.3 Pest-proofing 62
4.4 Production area 66
4.4.1 Internal walls 66
4.4.2 Floors 72
4.4.3 Ceilings 74
4.4.4 Lighting 74
4.4.5 Ventilation 75
4.5 Factory layout 75
4.5.1 Separation of processes 75
4.5.2 Separation of personnel 76
4.6 Services 77
4.6.1 General water supply 77
4.6.2 Water for cooling purposes 78
4.6.3 General steam supply 78
4.6.4 Potable steam supply 78
4.6.5 Other services 79
4.6.6 Effluent 79
CONTENTS xi
4.7 Personal hygiene 79
4.7.1 Health control 81
4.7.2 Protective clothing 81
4.7.3 Sanitary accommodation 82
4.7.4 Staff amenities 82
4.8 Equipment 82
4.8.1 Hygienic design 82
4.8.2 Installation 86
Further reading 87
5 Cans and lids 88
T.A. TURNER
5.1 Introduction 88
5.2 Metals used in can manufacture 88
5.2.1 Steel 88
5.2.2 Tin-free steels (TFS) and blackplate 91
5.2.3 Aluminium 92
5.2.4 Mechanical properties 94
5.3 Methods of container manufacture 95
5.3.1 Three-piece can manufacture 96
5.3.2 Two-piece can manufacture 100
5.3.3 Can ends 104
5.4 Selection of a can-making route 107
5.4.1 Product(s) to be packed 108
5.4.2 Size of the market and the manufacturing unit 108
5.5 Mechanical properties of containers and ends 109
5.5.1 General 109
5.5.2 Axial strength 110
5.5.3 Panelling resistance 110
5.5.4 Peaking resistance 111
5.5.5 Measurement of mechanical properties 111
5.5.6 Secondary processes 112
5.6 Coatings 113
5.6.1 General classification 113
5.6.2 Protective internal coatings 113
5.7 Functions of can lacquers/enamels 119
5.7.1 Internal corrosion protection 119
5.7.2 Protection of the product 120
5.7.3 Facilitating manufacture 121
5.7.4 Base for decoration 123
5.7.5 External corrosion and abrasion resistance 123
5.8 Methods of lacquer application 123
5.8.1 Roller coating in sheet form 123
5.8.2 Coil coating 124
5.8.3 Spraying 124
5.8.4 Electrocoating 125
5.9 Container corrosion; theory and practice 125
5.9.1 External corrosion 125
5.9.2 Internal corrosion 126
5.9.3 Theory 130
5.9.10 Recycling 133
5.10.1 Technical factors 134
5.10.2 Economics 134
Bibliography 134
xii CONTENTS
6 Filling operations 136
A.S LEWIS, R. HEROUX, F. NOLTE and
P. ROBINSON
6.1 Introduction 136
6.2 Hand filling 137
6.2.1 Meat products 137
6.2.2 Fish products 137
6.3 Mechanical filling - general considerations 138
6.4 Meat filling 140
6.5 Fish filling 142
6.6 Liquid fillers 147
6.7 Fillers for fish and meat products in sauce 150
6.8 Operational safety 150
6.9 Control of the filling operation 152
Acknowledgement 155
Manufacturers of filling machines 156
7 Can seaming 159
P. MORAN
7.1 Introduction 159
7.2 Can seaming 161
7.2.1 Double seamers 161
7.2.2 Irregular seamers 161
7.2.3 Round can seamers 161
7.2.4 Irregular can seaming 162
7.2.5 Round can seaming 163
7.3 Double seam acceptability 164
7.3.1 Double seam appraisal 164
7.3.2 Dimensional setting and control of double seamers 166
7.4 Target setting 166
7.5 Seamer maintenance procedures 171
7.6 Double seaming technology developments 171
Glossary of terms and definitions 172
8 Heat treatment 178
L. BRATT
8.1 Introduction 178
8.2 Aims of the retorting process and commercial sterility 178
8.3 The requirements for a retorting system 179
8.3.1 Pressure vessel 179
8.3.2 Can location 179
8.3.3 Heat transfer medium 179
8.3.4 Control system 180
8.3.5 Venting and condensate removal 180
8.3.6 Rotation 180
8.4 The classification and selection of sterilising systems 180
8.4.1 Manufacturing output 181
8.4.2 Available factory space 181
8.4.3 Requirement for rotation 181
8.4.4 Overpressure 181
8.4.5 Factory location 182