Automatic canned fish sterilization autoclave,retort machine-DTS canned fish sterilization machine

Canned Fish, Seafood

"Fish" covers all fish organisms found in both fresh and salt water environments. "Seafood" mainly refers to those edible organisms that grow or inhabit the ocean. These organisms include but are not limited to various fish, shellfish, shrimps, crabs, etc.

Sterilization Precautions of Canned Tuna

1. Production process:

Canned tuna undergoes a careful cooking process before being canned. This process ensures that the fish is fully cooked, skinned and deboned, and precisely cut into flakes. During the canning process, some brands choose to use vegetable broth, oil, or water as the liquid in the can. The existence of these liquids is to maintain the freshness of tuna and ensure the long-term stability of food quality and taste.

2. Shelf stability:

The shelf life of canned tuna (in cans, bags, cups or bottles) is usually between 2-5 years, and may even be longer, depending on the type of container and packaging material used. The original intention of the canning process is to ensure that tuna maintains its food safety and quality stability after long-term storage.

3. Quality management:

The tuna canning process covers several core processes, each of steps is important for ensuring product safety, extending shelf life and maximizing production. These core steps include receiving frozen fish, slaughtering, pre-cooking, cooling, packaging and sterilization.

4. Volatile matter and storage:

The presence of volatile compounds in canned tuna is closely related to storage conditions. In a low temperature environment of 4 degrees Celsius, the main volatile compounds include 3-methylbutyraldehyde, dimethylketone and hexanal. However, when the temperature is increased to 25 degrees Celsius, the main compounds are transformed into hexanal, 1-octanol and 3-methylbutanal. Therefore, it is crucial to choose appropriate storage conditions to ensure stable quality of tuna.

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Precautions for Sterilizing Canned Tuna

Raw material quality

We always start with the freshest and highest quality tuna. During the selection process, we strictly ensure that the selected tuna is firm and free of any signs of spoilage or unpleasant odor to ensure the high-quality taste and nutritional value of the final product.

Sterilize the jar first

Properly sterilize canning jars before use. This step helps prevent contamination and ensures a longer shelf life for canned tuna.

Sterilization of canned tuna

High-temperature, high-pressure steam sterilization process extends the shelf life of canned tuna by eliminating microorganisms. Precise time and temperature control effectively eliminates the risk of foodborne illness.

Sterilization Characteristics of Canned Sardines

1. Raw material processing:

Sardines are caught from the sea and transported to processing plants. To preserve freshness, the processing begins immediately. Fish are washed in cold water to remove impurities and scales. Cleaned sardines are soaked in a salt water tank.

2. Canning:

Cleaned sardines are put into cans. Fill the can with oil (such as olive, sunflower or soybean oil) or sauce (tomato, pepper or mustard). The can is then tightly sealed to ensure the purity of its contents and prevent the intrusion of any external contaminants.

3. Quality control and packaging:

After strict sterilization, the cans need to be carefully inspected to ensure that they are free of any defects. The cans are then labeled accordingly and packaged appropriately.

4. Shelf life and safety:

The shelf life of canned sardines that have undergone strict sterilization processes can be significantly extended, usually lasting several years. However, to ensure food safety and quality, once a can is opened, it should be consumed immediately or properly refrigerated to avoid further contamination.

Sterilization Precautions for Canned Sardines

1. Exhaust:
During the sterilization process, correct exhaust procedures are crucial. This ensures that the sterilized product is completely filled with steam and has no air pockets.
2. Temperature control:
The sterilization process requires heating canned sardines to a higher temperature. In order to ensure that all bacteria and other harmful microorganisms can be completely killed while maintaining the original quality and nutritional value of sardines, the heating temperature must be precisely controlled.
3. Fat oxidation:
High temperature oxidizes the fat of sardines, affecting the quality. The study found that the fat of canned sardines in tomato sauce had the lowest degree of oxidation and could be stored in the refrigerator for three days without significant change. In contrast, sardines in brine or vegetable oil can only be kept for one day due to proteolysis and sensory defects.
4. Quality assurance:
The food industry has been working hard to provide products that meet high quality and safety standards to protect consumers health. We implement strict cleaning and belly removal procedures designed to remove all possible impurities to achieve this, ensuring that only the best quality sardines are selected for the subsequent canning process.
5. Fatty acids:
High temperature environment may cause sardine fatty acid oxidation and affect its quality. However, the latest research found that there is no significant difference in fatty acid content between tuna and sardines processed by high-pressure heat sterilization and similar products processed by traditional sterilization methods. This is of great significance to ensure food safety and stable quality of fish products.
6. Polyunsaturated fatty acids:
Sterilization may affect the polyunsaturated fatty acid (PUFA) content of canned sardines because they are more susceptible to oxidation. Therefore, it is important to choose a suitable high-temperature sterilization process.
7. Vitamins:
Sterilization may destroy some of the vitamins in canned sardines. However, canned sardines still an excellent source of protein, vitamin B12, vitamin D and calcium, as well as a good source of iron.