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…mehr
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 controlof fish canning is following (and extending) the style previously only applied to canned meat, with enormous implications for fish canneries worldwide.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
1 Raw material sourcing.- 1.1 Introduction.- 1.2 Supply of fish.- 1.3 Finding fish.- 1.4 Catching fish.- 1.5 By-catch.- 1.6 On-board handling of fish.- 1.7 Quality retention.- 1.8 Fishfarming.- 1.9 Conclusions.- References.- 2 Fish raw material.- 2.1 Introduction.- 2.2 Transportation.- 2.3 Reception and testing.- 2.4 Storage.- 2.5 Defrosting frozen fish.- 2.6 Fish preparation.- 2.7 Storing prepared fish.- 2.8 Chemical indicators of quality.- References and Bibliography.- Appendix: Sources of machinery.- 3 Meat raw materials.- 3.1 Introduction.- 3.2 Specifications and quality assurance.- 3.3 Sampling procedures.- 3.4 Identity of meat.- 3.5 Manufacturing quality factors.- 3.6 Physical condition of meat.- 3.7 Microbiology of meat raw materials.- 3.8 Summary.- References.- 4 Canning factory standards.- 4.1 Introduction.- 4.2 Factory environment.- 4.3 Factory structure.- 4.4 Production area.- 4.5 Factory layout.- 4.6 Services.- 4.7 Personal hygiene.- 4.8 Equipment.- Further reading.- 5 Cans and lids.- 5.1 Introduction.- 5.2 Metals used in can manufacture.- 5.3 Methods of container manufacture.- 5.4 Selection of a can-making route.- 5.5 Mechanical properties of containers and ends.- 5.6 Coatings.- 5.7 Functions of can lacquers/enamels.- 5.8 Methods of lacquer application.- 5.9 Container corrosion; theory and practice.- 6 Filling operations.- 6.1 Introduction.- 6.2 Hand filling.- 6.3 Mechanical filling - general considerations.- 6.4 Meat filling.- 6.5 Fish filling.- 6.6 Liquid fillers.- 6.7 Fillers for fish and meat products in sauce.- 6.8 Operational safety.- 6.9 Control of the filling operation.- Acknowledgement.- Manufacturers of filling machines.- 7 Can seaming.- 7.1 Introduction.- 7.2 Can seaming.- 7.3 Double seam acceptability.- 7.4 Target setting.- 7.5 Seamer maintenance procedures.- 7.6 Double seaming technology developments 171 Glossary of terms and definitions.- 8 Heat treatment.- 8.1 Introduction.- 8.2 Aims of the retorting process and commercial sterility.- 8.3 The requirements for a retorting system.- 8.4 The classification and selection of sterilising systems.- 8.5 Batch retorts.- 8.6 Continuous sterilisers.- 8.7 Instrumentation and control of sterilising systems.- 8.8 Establishment of thermal process.- 8.9 Procedures and records.- 8.10 Retort operation.- 8.11 Process audit reconciliation.- Suggested further reading.- Principal European suppliers of retorts and sterilisers.- 9 Warehousing and distribution.- 9.1 Recent trends.- 9.2 The storage problem.- 9.3 Brightstacking.- 9.4 Block-stacking.- 9.5 Semi-automated warehouse systems.- 9.6 Despatch.- 9.7 Pallets versus hand stow versus slipsheets.- 9.8 Electronic data interchange.- 9.9 Stock control.- 9.10 Third-party contracts.- 9.11 Performance measurement.- 9.12 Imports.- 9.13 Distribution and shipping.- 10 Laboratory services.- 10.1 Laboratory facilities.- 10.2 Analytical testing.- 10.3 Microbiological testing.- 10.4 Analyses recommended for cannery water and retort cooling water.- 10.5 Swab testing.- 10.6 Incubation tests.- 10.7 Sterility testing.- 10.8 Types of spoilage.- 10.9 Consumer illness complaints.- 10.10 Botulism.- 10.11 Staphylococcal poisoning.- Laboratory in-house quality assurance and accreditation.- Acknowledgement.- Reference.- to Quality Indicators.- 11 Cleaning.- ll.1 Introduction to cleaning in the fish canning industry.- 11.2 Introduction to cleaning in the meat industry.- Appendices 1-11.
1 Raw material sourcing.- 1.1 Introduction.- 1.2 Supply of fish.- 1.3 Finding fish.- 1.4 Catching fish.- 1.5 By-catch.- 1.6 On-board handling of fish.- 1.7 Quality retention.- 1.8 Fishfarming.- 1.9 Conclusions.- References.- 2 Fish raw material.- 2.1 Introduction.- 2.2 Transportation.- 2.3 Reception and testing.- 2.4 Storage.- 2.5 Defrosting frozen fish.- 2.6 Fish preparation.- 2.7 Storing prepared fish.- 2.8 Chemical indicators of quality.- References and Bibliography.- Appendix: Sources of machinery.- 3 Meat raw materials.- 3.1 Introduction.- 3.2 Specifications and quality assurance.- 3.3 Sampling procedures.- 3.4 Identity of meat.- 3.5 Manufacturing quality factors.- 3.6 Physical condition of meat.- 3.7 Microbiology of meat raw materials.- 3.8 Summary.- References.- 4 Canning factory standards.- 4.1 Introduction.- 4.2 Factory environment.- 4.3 Factory structure.- 4.4 Production area.- 4.5 Factory layout.- 4.6 Services.- 4.7 Personal hygiene.- 4.8 Equipment.- Further reading.- 5 Cans and lids.- 5.1 Introduction.- 5.2 Metals used in can manufacture.- 5.3 Methods of container manufacture.- 5.4 Selection of a can-making route.- 5.5 Mechanical properties of containers and ends.- 5.6 Coatings.- 5.7 Functions of can lacquers/enamels.- 5.8 Methods of lacquer application.- 5.9 Container corrosion; theory and practice.- 6 Filling operations.- 6.1 Introduction.- 6.2 Hand filling.- 6.3 Mechanical filling - general considerations.- 6.4 Meat filling.- 6.5 Fish filling.- 6.6 Liquid fillers.- 6.7 Fillers for fish and meat products in sauce.- 6.8 Operational safety.- 6.9 Control of the filling operation.- Acknowledgement.- Manufacturers of filling machines.- 7 Can seaming.- 7.1 Introduction.- 7.2 Can seaming.- 7.3 Double seam acceptability.- 7.4 Target setting.- 7.5 Seamer maintenance procedures.- 7.6 Double seaming technology developments 171 Glossary of terms and definitions.- 8 Heat treatment.- 8.1 Introduction.- 8.2 Aims of the retorting process and commercial sterility.- 8.3 The requirements for a retorting system.- 8.4 The classification and selection of sterilising systems.- 8.5 Batch retorts.- 8.6 Continuous sterilisers.- 8.7 Instrumentation and control of sterilising systems.- 8.8 Establishment of thermal process.- 8.9 Procedures and records.- 8.10 Retort operation.- 8.11 Process audit reconciliation.- Suggested further reading.- Principal European suppliers of retorts and sterilisers.- 9 Warehousing and distribution.- 9.1 Recent trends.- 9.2 The storage problem.- 9.3 Brightstacking.- 9.4 Block-stacking.- 9.5 Semi-automated warehouse systems.- 9.6 Despatch.- 9.7 Pallets versus hand stow versus slipsheets.- 9.8 Electronic data interchange.- 9.9 Stock control.- 9.10 Third-party contracts.- 9.11 Performance measurement.- 9.12 Imports.- 9.13 Distribution and shipping.- 10 Laboratory services.- 10.1 Laboratory facilities.- 10.2 Analytical testing.- 10.3 Microbiological testing.- 10.4 Analyses recommended for cannery water and retort cooling water.- 10.5 Swab testing.- 10.6 Incubation tests.- 10.7 Sterility testing.- 10.8 Types of spoilage.- 10.9 Consumer illness complaints.- 10.10 Botulism.- 10.11 Staphylococcal poisoning.- Laboratory in-house quality assurance and accreditation.- Acknowledgement.- Reference.- to Quality Indicators.- 11 Cleaning.- ll.1 Introduction to cleaning in the fish canning industry.- 11.2 Introduction to cleaning in the meat industry.- Appendices 1-11.
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