{"id":205,"date":"2018-07-24T11:39:03","date_gmt":"2018-07-24T11:39:03","guid":{"rendered":"http:\/\/ftp6.epgpbooks.inflibnet.ac.in\/?post_type=chapter&#038;p=205"},"modified":"2019-05-16T11:22:53","modified_gmt":"2019-05-16T11:22:53","slug":"canning-and-irradiation-process","status":"publish","type":"chapter","link":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/chapter\/canning-and-irradiation-process\/","title":{"rendered":"CANNING AND IRRADIATION PROCESS"},"content":{"raw":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/WiFDF89BZ8k\" target=\"_blank\" rel=\"noopener\"><img src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a>\r\n<\/span><\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Contents<\/strong>\r\n<ul>\r\n \t<li>Introduction<\/li>\r\n \t<li>Fish Irradiation<\/li>\r\n \t<li>Fish Radurization<\/li>\r\n \t<li>Irradiation Doses<\/li>\r\n \t<li>Potential Application of Irradiations<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Introduction<\/strong><strong>:<\/strong>(Canning &amp; Irradiation Process)\r\n<ul>\r\n \t<li style=\"text-align: justify;\">The canning process is a sterilization technique that kills microorganisms already present on the fish, prevents further microbial contamination, and inactivates degradative enzymes.<\/li>\r\n \t<li style=\"text-align: justify;\">In this process fish are hermetically sealed in containers and then heated to high temperatures for a given amount of time.<\/li>\r\n \t<li>Canned fish can be stored for several years.<\/li>\r\n \t<li style=\"text-align: justify;\">In canning thermal conditions viz. exhausting and retorting at a temperature of 880C &amp; 1210C respectively causes death of microorganisms integrated with prevention of oxidative changes.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Introduction<\/strong><strong>:<\/strong>(Canning &amp; Irradiation Process)\r\n<ul>\r\n \t<li style=\"text-align: justify;\">The most common types are tuna, salmon, herring, sardines, and shrimp. The thermal processing does not have a detrimental effect on the high-quality protein of the fish.<\/li>\r\n \t<li style=\"text-align: justify;\">The most common types are tuna, salmon, herring, sardines, and shrimp. The thermal processing does not have a detrimental effect on the high-quality protein of the fish<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Fish Irradiation Processing<\/strong>\r\n<ul>\r\n \t<li style=\"text-align: justify;\">Fish Irradiation is essentially non-thermal process of preserving fish because that treatment does not cause any significant raising temperature.<\/li>\r\n \t<li style=\"text-align: justify;\">Temperature of the product being irradiated as an influence on the radiation induced changes.<\/li>\r\n \t<li style=\"text-align: justify;\">Movement of free radicals increased with the temperature, affecting the overall rate of radiolysis lower temperature reduces the production of volatiles in food products<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Fish Radurization<\/strong>\r\n<ul>\r\n \t<li style=\"text-align: justify;\">Radurization is the application of irradiation to foods using a dose of ionizing radiation sufficient to enhance its keeping quality.<\/li>\r\n \t<li style=\"text-align: justify;\">This cause a substantial decrease in numbers of viable specific spoilage microorganisms.<\/li>\r\n \t<li>The required dose is in the range of 0.4 - 10 kGy for a range of food product.<\/li>\r\n \t<li style=\"text-align: justify;\">Radurization processes have been developed for variety of fishery products including marine fresh water and shell fish.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<div>\r\n\r\n&nbsp;\r\n\r\n<strong>Irradiation Doses<\/strong>\r\n<ul>\r\n \t<li style=\"text-align: justify;\">Reduction of spoilage microbes to improve shelf life of meat, poultry and seafood under refrigeration irradiation dose- 1.5-3.0 kGy<\/li>\r\n \t<li style=\"text-align: justify;\">Elimination of pathogenic microbes in fresh and frozen meat, poultry and seafood irradiation dose - 3 - 7 kGy<\/li>\r\n<\/ul>\r\n<\/div>\r\n&nbsp;\r\n\r\n<strong style=\"text-align: initial; font-size: 1em;\">Potential Application of Irradiations<\/strong>\r\n<div>\r\n<ul>\r\n \t<li style=\"text-align: justify;\">Under refrigeration conditions shelf life extension of fresh fish and elimination of pathogens in fresh and frozen seafood\u2019s observed.<\/li>\r\n \t<li style=\"text-align: justify;\">Individually Quick Frozen (IQF) shrimp and reductions of pathogens including Hepatitis A virus, from oysters recorded with the application of irradiations.<\/li>\r\n \t<li style=\"text-align: justify;\">Development of shelf stable products from fish.<\/li>\r\n \t<li style=\"text-align: justify;\">Removal of off odors from some species of lobsters and oysters.<\/li>\r\n \t<li style=\"text-align: justify;\">Reduction in fecal coli forms in live hard shell clams. Hygienization of fishmeal<\/li>\r\n<\/ul>\r\n<\/div>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><strong>you can view video on CANNING AND IRRADIATION PROCESS<\/strong><\/td>\r\n<td><a href=\"https:\/\/youtu.be\/WiFDF89BZ8k\" target=\"_blank\" rel=\"noopener\"><img class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n\r\n<strong>Future Reading<\/strong>\r\n<ul>\r\n \t<li>Casares et al., 2005, J.J. Casares, P.M. Bello, M.T. Torres, S. Pombo, J.M. \u00c1lvarez-Campana, A. Garc\u00eda, J. Santamarina. <strong>Environmental\u00a0<\/strong><strong style=\"text-align: initial; font-size: 1em;\">Permit: Application Guide for the Fish and Shellfish Canning Industry, <\/strong><span style=\"text-align: initial; font-size: 1em;\">Department of Environment \u2013 Xunta de Galicia, Santiago de Compostela (2005) (in Galician) 1\u201383<\/span><\/li>\r\n \t<li>http:\/\/www.fao.org\/DOCREP\/003\/T0007E\/T0007E00.HTM<\/li>\r\n \t<li>Aubourg, A.P. (2001) Review: Losss of quality during the manufacturing of canned fish products. Food Science and Technology International, 7, 199-215<\/li>\r\n \t<li>Myrseth , A. (1985) planning and Engineering Data 2. Fish Canning. FAO Fisheries Circular No. 784, FAO of United Nations.<\/li>\r\n<\/ul>","rendered":"<div><span style=\"float: right;\"><a href=\"https:\/\/youtu.be\/WiFDF89BZ8k\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"epgp books\" width=\"75px\" height=\"75px;\" \/><\/a><br \/>\n<\/span><\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Contents<\/strong><\/p>\n<ul>\n<li>Introduction<\/li>\n<li>Fish Irradiation<\/li>\n<li>Fish Radurization<\/li>\n<li>Irradiation Doses<\/li>\n<li>Potential Application of Irradiations<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Introduction<\/strong><strong>:<\/strong>(Canning &amp; Irradiation Process)<\/p>\n<ul>\n<li style=\"text-align: justify;\">The canning process is a sterilization technique that kills microorganisms already present on the fish, prevents further microbial contamination, and inactivates degradative enzymes.<\/li>\n<li style=\"text-align: justify;\">In this process fish are hermetically sealed in containers and then heated to high temperatures for a given amount of time.<\/li>\n<li>Canned fish can be stored for several years.<\/li>\n<li style=\"text-align: justify;\">In canning thermal conditions viz. exhausting and retorting at a temperature of 880C &amp; 1210C respectively causes death of microorganisms integrated with prevention of oxidative changes.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Introduction<\/strong><strong>:<\/strong>(Canning &amp; Irradiation Process)<\/p>\n<ul>\n<li style=\"text-align: justify;\">The most common types are tuna, salmon, herring, sardines, and shrimp. The thermal processing does not have a detrimental effect on the high-quality protein of the fish.<\/li>\n<li style=\"text-align: justify;\">The most common types are tuna, salmon, herring, sardines, and shrimp. The thermal processing does not have a detrimental effect on the high-quality protein of the fish<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Fish Irradiation Processing<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Fish Irradiation is essentially non-thermal process of preserving fish because that treatment does not cause any significant raising temperature.<\/li>\n<li style=\"text-align: justify;\">Temperature of the product being irradiated as an influence on the radiation induced changes.<\/li>\n<li style=\"text-align: justify;\">Movement of free radicals increased with the temperature, affecting the overall rate of radiolysis lower temperature reduces the production of volatiles in food products<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Fish Radurization<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Radurization is the application of irradiation to foods using a dose of ionizing radiation sufficient to enhance its keeping quality.<\/li>\n<li style=\"text-align: justify;\">This cause a substantial decrease in numbers of viable specific spoilage microorganisms.<\/li>\n<li>The required dose is in the range of 0.4 &#8211; 10 kGy for a range of food product.<\/li>\n<li style=\"text-align: justify;\">Radurization processes have been developed for variety of fishery products including marine fresh water and shell fish.<\/li>\n<\/ul>\n<\/div>\n<div>\n<p>&nbsp;<\/p>\n<p><strong>Irradiation Doses<\/strong><\/p>\n<ul>\n<li style=\"text-align: justify;\">Reduction of spoilage microbes to improve shelf life of meat, poultry and seafood under refrigeration irradiation dose- 1.5-3.0 kGy<\/li>\n<li style=\"text-align: justify;\">Elimination of pathogenic microbes in fresh and frozen meat, poultry and seafood irradiation dose &#8211; 3 &#8211; 7 kGy<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<p><strong style=\"text-align: initial; font-size: 1em;\">Potential Application of Irradiations<\/strong><\/p>\n<div>\n<ul>\n<li style=\"text-align: justify;\">Under refrigeration conditions shelf life extension of fresh fish and elimination of pathogens in fresh and frozen seafood\u2019s observed.<\/li>\n<li style=\"text-align: justify;\">Individually Quick Frozen (IQF) shrimp and reductions of pathogens including Hepatitis A virus, from oysters recorded with the application of irradiations.<\/li>\n<li style=\"text-align: justify;\">Development of shelf stable products from fish.<\/li>\n<li style=\"text-align: justify;\">Removal of off odors from some species of lobsters and oysters.<\/li>\n<li style=\"text-align: justify;\">Reduction in fecal coli forms in live hard shell clams. Hygienization of fishmeal<\/li>\n<\/ul>\n<\/div>\n<table>\n<tbody>\n<tr>\n<td><strong>you can view video on CANNING AND IRRADIATION PROCESS<\/strong><\/td>\n<td><a href=\"https:\/\/youtu.be\/WiFDF89BZ8k\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-120\" src=\"http:\/\/epgpbooks.inflibnet.ac.in\/wp-content\/uploads\/2018\/11\/download.png\" alt=\"\" width=\"36\" height=\"36\" \/><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Future Reading<\/strong><\/p>\n<ul>\n<li>Casares et al., 2005, J.J. Casares, P.M. Bello, M.T. Torres, S. Pombo, J.M. \u00c1lvarez-Campana, A. Garc\u00eda, J. Santamarina. <strong>Environmental\u00a0<\/strong><strong style=\"text-align: initial; font-size: 1em;\">Permit: Application Guide for the Fish and Shellfish Canning Industry, <\/strong><span style=\"text-align: initial; font-size: 1em;\">Department of Environment \u2013 Xunta de Galicia, Santiago de Compostela (2005) (in Galician) 1\u201383<\/span><\/li>\n<li>http:\/\/www.fao.org\/DOCREP\/003\/T0007E\/T0007E00.HTM<\/li>\n<li>Aubourg, A.P. (2001) Review: Losss of quality during the manufacturing of canned fish products. Food Science and Technology International, 7, 199-215<\/li>\n<li>Myrseth , A. (1985) planning and Engineering Data 2. Fish Canning. FAO Fisheries Circular No. 784, FAO of United Nations.<\/li>\n<\/ul>\n","protected":false},"author":2,"menu_order":31,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":["narender-kumar"],"pb_section_license":""},"chapter-type":[],"contributor":[63],"license":[],"class_list":["post-205","chapter","type-chapter","status-publish","hentry","contributor-narender-kumar"],"part":3,"_links":{"self":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/users\/2"}],"version-history":[{"count":6,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/205\/revisions"}],"predecessor-version":[{"id":301,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/205\/revisions\/301"}],"part":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/parts\/3"}],"metadata":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapters\/205\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/pressbooks\/v2\/chapter-type?post=205"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/contributor?post=205"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/ebooks.inflibnet.ac.in\/ftp6\/wp-json\/wp\/v2\/license?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}