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Thermal processing of Fishery Products in Flexible and Rigid Containers

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 Fishery Technology 51 (2014) : 137 - 148

Thermal Processing of Fishery Products in Flexible and

Rigid Containers
J. Bindu1*, A. K. Mallick2 and T. K. S. Gopal1
1
Central Institute of Fisheries Technology, P. O. Matsyapuri, Cochin - 682 029, India
2
Export Inspection Agency, 6th Floor CMDA Tower II, Gandhi Irwin Road, Chennai - 600 008

the heating process that killed the micro-organisms

and extended shelf-life of food. Seafood was one of
Abstract
the first food types to be preserved by canning
Thermal processing, one of the most widely used (Bitting,1937; Jarvis, 1943) The Food and Agricul-
methods for fish preservation facilitates long-term ture Organization of the United Nations (FAO, 1973)
stability for a wide range of seafood products. In stipulated a code of practice for canned fishery
thermal processing, food is preserved in hermeti- products and various factors that influence the
cally sealed containers in cooked form for storage at thermal resistance of bacteria and processing con-
ambient temperature, without compromising on the ditions like pH, buffer components, ionic environ-
quality. Over the years, this technology has led to the ment, water activity and composition of the medium
evolution of new products and packs which have required for heat treatment. World over, consumers
been readily accepted by consumers. This article are showing greater awareness towards packaged
reviews the early work on thermal processing in food as packaging provides assurance of quality and
cans, its development through various stages, the hygienic environment for food products. In case of
concept of retort pouches for food processing, their thermal processing, packing materials are most
evolvement as containers for thermal processing, important. Different packing materials like glass
different types of packaging films used, their jars / bottles, tin and aluminium cans were used for
advantages and disadvantages, different types of fish thermal processing while recent materials used are
products that were developed in retort pouches and polymer coated tin free steel cans (TFS) and opaque
factors affecting heat penetration rate are elaborated. and clear retortable pouches.
The changes in nutritional quality in terms of
vitamins, colour, texture and microbial quality Thermal processing of fish products in rigid
during thermal processing are also discussed. containers
Tin plate can made of steel (98%) with tin (2%)
Key words: Thermal processing, fish, cans, retort
coated on either side is the most commonly used
pouch, quality changes
container for canning. The base steel used is referred
to as can making quality (CMQ) steel. The poor
Received 21 January 2014; Accepted 25 April 2014 organoleptic qualities of foods packed in tin
containers led to the introduction of the aluminium
* E-mail : [email protected] alloy can for packing meat and fish products as early
as 1918. These cans are now extensively used in
European countries because of the availability of
Introduction raw material and electricity and low production
cost. Tin Free Steel (TFS) is an important alternative
Thermal processing is a method of preserving food to tin can. TFS can of different manufacturers is
by heating in sealed containers to eliminate micro- known under different names such as can super,
bial pathogens at a given time and temperature. Hinac coat and Hi-top. They were originally
Nicolas Appert of the late 18th century was the first developed in Japan by electroplating cold rolled
one who packed food in wide mouth glass bottles, steel sheet with chromium in chromic acid. Metal
corked, heated and preserved them. However it was cans are advantageous as packages due to availabil-
in 1864, that Louis Pasteur made it clear that it was ity in different sizes, their superior strength, high

© 2014 Society of Fisheries Technologists (India)

Bindu, Mallick and Gopal 138

speed manufacturing and ease of filling and closing brined sardine for 40 min at 0.35-kg cm-2 steam. A
while the disadvantages are heavy weight, difficulty new packaging medium, namely, curry was pro-
in reclosing and disposal. posed as an alternative to conventional brine and oil
pack (Rai et al., 1971). Canning of oil sardine in its
In thermal processing of foods, the heat transfer
own juice was described by Nair et al. (1974).
mechanism is classified as convection, conduction,
Vijayan & Balachandran (1986) developed sardine
or combined convection and conduction heating. In
canned in curry yielding two different tastes, one
case of conduction heating, the movement of heat is
having medium pungency and the other less
by direct transfer of molecular energy within solids
pungent. Canning operations for packing mackerel
whereas in case of convection, heat is transferred by
in the form of skinless and boneless fillets in oil
groups of molecules or fluid bulk that moves as a
were standardized by Saralaya et al. (1975). Effect
result of differences in the density of the fluid. The
of various sterilizing values on canned mackerel in
first scientific method known as the graphical or
natural pack and the corresponding effects on
general method for the calculation of minimum
quality were studied by George (1987). Pujar (1988)
sterilization processes for canned foods was devel-
studied canning of sardines in various styles to
oped by Bigelow et al. (1920). Ball (1923) developed
different F0 values and recommended an F0 value
a mathematical or theoretical method for process
of 10 for optimum qualities. Canning of shellfishes,
calculations while Schultz & Olson (1940) developed
namely, clams in different media like oil, brine and
a nomographic method for process determination.
masala were developed by Saralaya & Nagaraj
Stephen & Wiley (1982) compared general method
(1980). Heat penetration characteristics of seerfish
and Ball’s formula method for process calculation
processed for various degrees of lethality was
and found that Balls method was more suitable. Heat
studied by Venkateshamurthy (1981). Canning of
process for conduction heating of foods in retortable
cultured freshwater fish (rohu) in ‘natural style’ was
pouches was determined by Bhowmik & Tandon
standardized by Balachandran & Vijayan (1988).
(1987) and the heat transfer coefficient for retortable
Jeyasekaran & Saralaya (1991) standardized the
pouches was worked out by Lebowitz & Bhowmik
canning procedure of white sardine in natural pack,
(1989). A short-cut method for the calculation of
oil and brine. Many studies were carried out to
sterilization value F or conduction type heated
standardize the process conditions to can different
canned foods was devised by Thijssen et al. (1978)
fishery products in TFS cans. Mallick et al. (2006)
whereas the calculation of optimum sterilization for
standardized rohu curry in north Indian style in TFS
conduction heating packs was detailed by Thijssen
cans in different media. Thermal processing of
et al. (1980). A series of formulae for estimating
prawn kuruma in retortable pouches and aluminum
thermal diffusivity in foods packed in cylindrical
cans was standardized by Mohan et al. (2006). The
cans were developed by Uno & Hayakawa (1980).
total process time can be reduced by rotation of
Problems of practical importance in thermal process-
thermally processed tuna in oil in aluminum cans
ing of canned foods were studied by Naven et al.
(Ali et al., 2006). Process parameters for ready-to-
(1983). A transducer was designed and tested by
eat shrimp curry and ready-to-eat squid curry in
David & Shoemaker (1985) for directly measuring
TFS cans was standardized by Sreenath et al. (2007;
the lethality during thermal processing. Prediction
2008). Maheswara et al. (2011) found TFS cans
of thermal processes of packaged solid-liquid food
suitable for canning of little tuna in curry medium.
mixture was developed by Lekwauwa & Hayakawa
Bread spread using crab mince in TFS cans was
(1986) using a computerized model.
standardised (Biji et al., 2013) and combination
Seafood canning in India was initially confined to meals of rice and sardine curry in high impact
shrimp processing (Varma et al., 1969) while polypropylene trays was found acceptable upto four
different canned fish products were developed months of storage (Bindu et al., 2013)
subsequently. Rao & Prabhu (1971) used thermo-
couples for determining the core temperature and Retort pouch as a thermal processing container
rate of heat penetration and F0 value of processes as
applied to commercially packed prawns of different The concept of pouch as a container for food
size grades. They concluded that the main transfer packaging was developed by the US Army Natick
of heat to the meat is by convection in hot brine. Laboratories and a consortium of food packaging
Canning of ice-stored sardine was standardized by companies in the early 1960s (Herbert & Betteson,
Madhavan et al. (1970) adopting a precooking of 1987). The US Military developed a packaging

© 2014 Society of Fisheries Technologists (India) Fishery Technology 51 : 137-148

Thermal Processing of Fishery Products 139

material made up of 75 µ vinyl / 9 µ foil / 25 µ have good barrier properties and are comparable to
polyester (McGregor, 1959) for use as retort pouch aluminium foil pouches (Bygun et al., 2010).
to test pack sliced peaches and beef steaks. In the
year 1968-69 commercialization of different prod- Retort pouches have several advantages over tradi-
ucts like fish, ham and sausages in foil free and tional cans, the foremost being their shape, which
aluminum foil containing pouches was undertaken increases surface area to volume ratio permitting
in Japan (Tsutsumi, 1972). The technical and faster rate of heat penetration to the cold point of
commercial feasibility of using retort pouches for pouches. Thus the total process time to achieve
thermo-processed products has been proven by Hu commercial sterility of the product gets reduced
et al. (1955) and the feasibility of retort pouches for without over cooking the contents, resulting in
producing different food products by Tripp (1961). tremendous energy savings. Reduction in process
The most comprehensive work on flexible packag- time also has an advantageous effect on the sensory
ing for thermal processed foods was done by Lampi and nutritional qualities of thermally processed
(1977). The effect of increased over- pressure levels, products. Other advantages are light weight, cost
entrapped air and temperature on the heat penetra- effectiveness, ease of opening and reheating.
tion rates in flexible packages was studied by Sara A review of commercial process time and tempera-
et al. (1989). Retort pouched products are shelf ture (Tsutsumi, 1972) indicated that Fo values
stable and ready to serve which can be used as per suitable for commercially canned products are
convenience of the consumer (Rangarao, 2002). Now generally adequate for retort pouch products. Most
retort pouches of low-acid solid foods appear to studies conducted on thermal processing of pouches
have attained some commercial acceptance and were based on conduction-heated foods. Ohlsson
recognition for their superior quality and more (1980) presented a numerical solution to heat
convenient packaging, creating a new segment conduction equation in one dimension to obtain an
within the canned foods category (Brody, 2003). The optimal temperature profile for the pouches and to
three or four layer retort pouches consist of an outer achieve minimum loss in sensory and nutritional
polyester layer, a middle aluminum layer and an quality of the processed food., An analytical method
inner cast polypropylene layer (Griffin, 1987). Nylon to predict nutrient retention in conduction heating
is also added as an additional layer or is substituted of foods in a rectangular pouch was put forward by
for the aluminum layer to give additional strength Castillo et al. (1980). Hayakawa (1977) developed
in a four layer pouch. Outer polyester layer provides computerized models to estimate proper thermal
good mechanical resistance to the pouch, the middle processes of canned foods, based on the Ball for-
aluminium foil is the barrier layer which gives the mula method which can be applied to pouches
product a longer shelf life (Rangarao, 2002) and subjected to thermal sterilization at a constant retort
polypropylene has a high melting point and is used temperature. Comparisons of General and Ball
as the inner layer to provide critical seal integrity, formula methods were also made for pouches pro-
flexibility, strength and taste and odour compatibil- cessed under water in a still vertical retort (Spinak
ity to a wide range of products. The different layers & Wiley, 1982). All methods described above are
are held together with adhesives which are usually applicable to rectangular/cylindrical containers. A
modified polyolefins such as ethylene vinyl acetate. model to evaluate thermal processing of a pouch
Taylor (2004) reported the possible use of liquid containing conduction-heated food was developed
crystal polymers, which have superior oxygen and by Tandon & Bhowmik (1986). They also developed
water vapour barrier properties compared to other a mathematical model to evaluate the thermal
polymer films. Introduction of pouches with processing of a two-dimensional pouch containing
polyvinylidiene chloride and nylon instead of the conduction-heated food with hot water as the heat-
aluminium layer tends to permit viewing of the ing medium. The temperature predicted by the
product. These are foil free laminated materials and model compared well with the experimentally mea-
offer good barriers to oxygen molecules but are not sured temperatures at the center of the pouch and
complete barriers and therefore the shelf life is the nutrient retention estimated in this model showed
reduced (Jun et al., 2006). Nowadays retort pouch close agreement with experimental measurements.
containing a coating of nano particles of silicon
dioxide or aluminium oxide on the polyester layer Critical processing factors, which have been identi-
in addition to the other mentioned layers are fied in thermal processing of retort pouches include
commercially available in the market. These pouches pouch thickness, presence of residual gas, type of

© 2014 Society of Fisheries Technologists (India) Fishery Technology 51 : 137-148

Bindu, Mallick and Gopal 140

heating media and operating pressure (Beverly et al., pouch are comparable with imported pouches
1980). Overall heat transfer coefficient from (Vijayalakshmi et al., 2003; Ali et al.,2001). Process-
the heating medium (steam and water) to a pouch ing of fish curry in imported and indigenous
containing liquid products (curry sauce) was pouches of 12.5 µm polyester/12 µm aluminium foil/
studied both theoretically and experimentally by 87.5 µm cast polypropylene and 12 µm polyester/
Terajima (1975). The unit operations in retort pouch 15 µm aluminium foil/70 µm cast polypropylene
processing are generally compared to those of carried out by Gopal et al. (2001) showed that the
conventional canning. In traditional canning, fish is pouches were suitable for thermal processing.
filled into metal cans or glass jars, hermetically Spoilage in the flexible pouch is due to the
sealed and subjected to temperatures of 121.1°C contamination of seal area and a simple device for
under pressure to ensure that the slowest heating filling the retort pouch to obtain a clean seal area
point within the food reaches a pre-established time was discovered by Madhwaraj et al. (1992). CIFT has
temperature integral (Brody, 2003). Successful com- also developed and standardized a wide variety of
mercialization of retort pouch in many countries fish curries based on different fish species and
(Nieboer, 1973) has instigated researchers all over regional recipes prevalent across India. Standard-
the world to determine the feasibility of pouches for ization of different styles of fish curry using
packing various foods. Chia et al. (1983) compared traditional Kerala style recipe has been reported
the quality of fishery products processed in cans and (Vijayan et al., 1998; Gopal et al., 1998; 2002;
pouches and found that pouched products have firm Ravishankar et al., 2002; Manju et al., 2004).
texture and score higher in other sensory parameters Processing conditions for rohu in curry in retortable
when compared to cans. They also reported that pouch was standardised by Sonaji et al. (2002). Shelf
effective chlorination and two successive pasteuriza- life of black clam and ready to eat mussel in retort
tion could extend the shelf life of oyster from two pouches was one year at ambient storage (Bindu et
weeks to three months in flexible pouches. Meat, al., 2004; 2007). Dileep & Sudhakara (2007) found
fish, poultry and vegetables in sauces, gravies and flexible retortable pouch as an alternative to rigid
curries are the common items packed under foods cans for processing Aristeus alcocki. Retort pouch
covered by liquids of low viscosity. These packs are processed pearl spot (Etroplus suratensis) was accept-
referred to as ready meals (Nieboer, 1973). Process able for a period of 9 months (Pandey et al., 2007)
determination for conduction-heated foods in while ready-to-eat mackerel curry in Goan style
retortable pouch was reported by Tandon & Bhowmik (Ravishankar et al., 2008), PUFA enriched ready to
(1986) and Snyder & Henderson (1989) investigated serve tilapia fish curry (Dhanpal et al., 2010), fish
the advantages of using retort pouch in replacing peera, a traditional product from anchovies (Bindu
metal can and could observe that pouches had et al., 2012) and loligo squid rings processed in curry
reduced process times. High frequency acoustic medium (Dileep et al., 2012) were having shelf life
imaging system, can be used to detect defects in of 12 months at ambient temperature.
flexible food packages (Safvi et al., 1997). Retort
pouch system requires larger investment than the Quality changes during thermal processing
canning system and with its shorter process time
Effect of high temperature on quality and nutrient
retort pouch processing gives better quality prod-
retention in thermally processed food has been a
ucts. Market analysis by Sacharow (2003) in USA and
major concern since the inception of canning
Europe showed bright future for retortable pouches.
industry. Although pouches were introduced in
Retort pouch can withstand thermal processing and early 1980s, very less information is available on
combines the advantages of metal cans and the boil- nutritional retention during processing. Severe heat
in-bags (Gopal et al., 1981). Subramanian et al. treatment and presence of certain catalysts in fish
(1986) suggested indigenous packaging material as muscle favours lipid oxidation and hydrolysis
suitable for retort pouch processing. Central Insti- resulting in off flavors and loss of nutrients. Heat
tute of Fisheries Technology (CIFT), Cochin identi- treatment triggers browning or maillard reactions
fied that three layer configuration of flexible pouch which are a series of complex reactions between
can perform the packaging function equally well as amino acids and sugars. Saguy & Karel (1979)
metal cans and is free from disadvantages met with investigated and developed a method for calculating
them (Gopal et al., 1998; Vijayan et al., 1998). optimum temperature profile as a function of time
Physico-chemical properties of indigenous retort to achieve sterilization with maximum nutrient

© 2014 Society of Fisheries Technologists (India) Fishery Technology 51 : 137-148

Thermal Processing of Fishery Products 141

retention. Castillo et al. (1980) developed a model (Dunn et al., 1949). Lepkowski (1953) reported the
to predict retention of nutrients with first order beneficial effects of heat treatment of fish which is
kinetics of thermal degradation of foods packaged due to the inactivation of thiaminase enzyme in
in retort pouches. some fishes. The effect of canning on the extractable
nitrogen fractions showed that there was an increase
Vitamin content in the total extractable nitrogen, especially in the
exuded liquid (Hughes, 1961). Exposure to canning
Among water soluble vitamins, vitamin C is known
conditions does not significantly affect the dietary
to be rapidly destroyed by heat in presence of air,
value of protein (Bender, 1972). Protein digestibil-
but it is almost totally preserved if oxygen can be
ity and available lysine are two recommended and
removed during thermal processing. Among the B-
frequently used indicators to assess the effects of
vitamins, thiamine and folic acid are heat sensitive
heat treatment on the quality of food proteins.
and are lost during canning. Loss of vitamin B1 was
However, due to smaller level of available lysine in
up to 70% in canning. Investigations on canned tuna
fish, the loss of lysine is less (Hurrel & Carpenter,
and mackerel showed that during 6 months storage,
1977). Seet & Brown (1983) found only a small
almost all vitamins were retained without any
change in available lysine and protein digestibility
change, except for a considerable loss of thiamine
in canned albacore subjected to heating in a batch
(Komata et al., 1956). In seafoods, nutrients affected
steam retort. A kinetic model for the thermal
by time-temperature processes are especially vita-
degradation of available lysine and protein digest-
mins B1 and C, but loss of other B vitamins occurs.
ibility for albacore canned in oil was developed by
Some other water-soluble nutrients leach out into
Banga et al. (1992) which showed no significant
the liquids but in general, nutrient retention in
changes in the two parameters. Even though there
canned seafood products is at an acceptable level
was a decrease in available lysine levels, it did not
(Pigott & Tucker, 1990). Pre-processing operations
alter the nutritional quality of the protein mainly
like evisceration and cleaning also contribute to loss
due to the higher levels of lysine in tuna protein.
of vitamins and diffusion of water-soluble vitamins
A procedure for predicting nutrient retention during
into brine and sauce was up to 30-35% during
thermal processing, conduction heating of foods in
canning (Bramsnaes, 1962). Braekkan (1962) found
rectangular containers was developed by Barriero et
fairly equal values for canned and fresh products
al. (1984). Decrease in amino acids in processed
with respect to vitamin B. Canned mackerel, tuna
food is due to the heat sensitive nature of amino
and salmon were found to be good sources of niacin
acids and a reduction of about 10-20% of the amino
and vitamin B6 whereas canned shellfishes showed
acids in canned products was reported by Fellows
lower values. Retention of vitamin A and C can be
(1990). Purine content of shrimp, especially adenine
achieved by proper exhausting of cans before
decreases during thermal processing (Lou, 1997).
sealing. Under normal storage conditions, canned
Amino acids like lysine, cystine, methionine and
foods show excellent stability against loss of
histidine slightly decreased, whereas aspartic acid
vitamins. Destruction of fat-soluble vitamins was
and glutamic acid slightly increased after retort
greater for vitamin A and E, while vitamin D and
pouch processing (Mohan et al., 2006).
K are normally stable. However, for maximum
retention, storage at lower temperature is recom- Lipids and fatty acids
mended. Destruction of vitamins follows a first
Lipid composition of marine fish is highly unsatur-
order reaction similar to that of microbial destruc-
ated and hence oxidation during storage and
tion (Fellows, 1990). Thermal destruction of vitamin
processing is likely to occur, leading to quality loss
C in foods packed in retort pouches was reported
(Pearson et al., 1977). However, normal processing
by Ghani et al. (2002).
procedure such as canning is unlikely to affect the
nutritive value of oils adversely (Tarr, 1962). Lipid
Protein and amino acids
changes in cooked freshwater fish are least in fillets
Loss of protein can be due to three possible reasons with high levels of lipids (Mai et al., 1978). An
which are pre-cooking, diffusion into liquid and increase in peroxide value has been observed in
heat destruction during thermal processing. Com- canned seafood (Tanaka & Taguchi, 1985) while a
mercial thermal processing of canned fish products decrease in thiobarbituric acid value for shrimp,
will not destroy significant amount of amino acid rainbow trout and Alaska Pollock was reported
except cystine, which is not an essential amino acid (Chia et al., 1983). Heating processes in canning had

© 2014 Society of Fisheries Technologists (India) Fishery Technology 51 : 137-148

Bindu, Mallick and Gopal 142

little effect on fat and cholesterol contents (Hale & Protein content primarily influences strain proper-
Brown, 1983). Study on the effect of pre-cooking on ties while moisture content has primary effect on
lipid classes at different loci of albacore found that rigidity (Hamann, 1983). In shrimp, texture tough-
there was an increase in polyunsaturated fatty acids ens during initial stages of heating but softens in
(PUFA) and a decrease in saturated and mono the later stages (Ma et al., 1983). Tanaka et al. (1985)
unsaturated fatty acid (MUFA) contents (Gallardo found that the quality of canned mackerel processed
et al., 1990). Frying of tilapia fillets prior to canning at different temperatures but receiving equal lethal-
lead to release of moisture from the meat into oil, ity gets affected and the fish subjected to higher
leading to hydrolysis to form free fatty acids, temperature during processing tends to have a
diglycerides, monoglycerides and glycerol (Shiau & tougher texture. Lerchenfeld (1981) investigated
Shue 1989). A general reduction in lipid content of different cooking times and temperature and found
canned and cooked samples with significant in- that toughening of texture was more at 65°C when
crease in free fatty acid (FFA) and phospholipids compared to 100°C. A direct relation between
was noticed during canning of tuna while PUFA sensory perception of toughness and instrumental
content did not vary with cooking or storage shear force was seen in canned shrimp (Ma et al.,
(Aubourg et al., 1990). A similar study on sardines 1983). Karl & Shrieber (1985) reported an excellent
by Ruiz-Roso et al. (1998) showed a good deal of correlation between maximum shear cell force and
loss of fat during pre-cooking. Fatty acids were first–bite hardness and structure retention during
differently affected, with saturated fatty acid (SFA) mastication for canned fish fillets. Unless supported
and n-3 PUFA content increasing and a marked by sensory texture evaluations, instrumental meth-
decrease in the MUFA and n-6 PUFA. Following ods are of limited use and are of value only to
sterilization there is an intake of fat from the filling processors and researchers for studying textural
oil to fish and consequently an increase in lipid changes (Aitken & Connell, 1979). Products pro-
content in fillets. During storage, a decrease in SFA cessed in pouches were superior to canned products
and MUFA and an increase in n-3 PUFA and with regard to texture hardness and overall accept-
constancy in n-6 PUFA were noticed. (Siriamornpun ability (Mohan et al., 2006). Textural quality of
et al., 2008). Thermal processing resulted in an canned skipjack tuna was better in cans subjected
increase in free fatty acid content and in secondary to rotation (Martin et al., 2008). For mahseer curry
oxidation in oil and brine canned sprat (Mahmood in pouch, the sensory characteristics showed a
& Masoud, 2012). decrease in flavour scores after nine months of
storage due to softening of muscle (Bindu et al.,
Organoleptic quality 2011). Sensory and instrumental characteristics
When subjected to industrial heat treatment, a loss indicated a Fo value of 7 as optimum for thermal
in weight of fish muscle was observed and this was processed crab kofta (Abhilash et al., 2013).
attributed to denaturation (Tarr,1941). Excessive
heating of little tuna produced a toughening of Colour
texture (Jarvis, 1952). The breakdown of phospho- Degradation of red colour is an important change
lipid and the production of free fatty acids in fish taking place during processing and storage of fish
fillets were found to have a good relationship and fishery products. The first quality impact by
between protein denaturation and taste panel which consumers take a decision to purchase a
assessment of texture (Olley et al., 1969). Toughness product is its appearance. Among them, colour is
and hardness are probably the most critical textural very important and the most common type of
attributes in meat and seafood products and these discolouration are pigment degradation, browning
depend on the connective tissue consisting mainly reactions such as the Maillard reaction and oxida-
of collagen that is responsible for tensile strength tion of ascorbic acid (Mauron, 1981). Free ribose
and the myofibrils, consisting of myosin and actin accounts for much of the Maillard type of reaction
(Martens et al., 1982). Opacity of fish flesh increases when fish is heated in presence of carbohydrates
during cooking due to thermal denaturation and (Tarr, 1958). However, excessive heating produces
precipitation of sarcoplasmic proteins (Aitken & considerable loss in the quality and organoleptic
Connell., 1979). At about 60°C collagen fibers properties of foods (Hayakawa & Timbers, 1977).
become solubilised and thus the textural changes in Thermal processing of different types of fishery
fish muscle at higher temperature are related to product including shrimp in retort pouches and
thermal denaturation of myofibrillar proteins. cans showed a lesser change in colour in retort

© 2014 Society of Fisheries Technologists (India) Fishery Technology 51 : 137-148

Thermal Processing of Fishery Products 143

pouch products than in canned products (Chia et al. Conclusion

1983). Furthermore, these changes may be due to
Thermal processing, one of the most widely used
longer processing time employed for canned prod-
methods for fish preservation has been used to
ucts to get equal lethality. Tanaka & Taguchi (1985)
preserve wide range of seafood product. Processes
noticed higher intensity of browning of liquids of
have evolved over years and the current focus is on
canned sardines processed for longer time. Reten-
optimization of production and saving of time and
tion of total colour can be used as a quality indicator
energy to produce a safe fish product with superior
to evaluate the extent of deterioration due to thermal
sensory and nutritional quality at a price affordable
processing. Salmon muscle colour whiten in the first
to the consumer. A Number of factors are taken into
10 min of treatment followed by browning as
account before designing the process since several
heating progressed (Kong et al., 2007). Changes in
desirable and undesirable changes may occur
colour and overall acceptability were superior in
during processing. Destruction of microorganisms
retort pouch products (Mohan et al., 2006). High
takes place at a faster rate at higher temperature and
temperature short time processing is favourable for
hence it is necessary to optimize the rate of heat
retaining the colour of retort pouched fish products.
transfer and to reduce process time thereby maxi-
mizing nutritional quality. Factors affecting heat
Microbial Safety of thermal processed products
penetration include type of container, filling me-
Microbial spoilage in thermally processed food dium, constituents of the product, size of the
takes place due to several reasons, the important container, temperature of heating, type of retort,
among them being, inadequate pre-processing, whether rotating or stationery etc. Cans owing to
under processing, inadequate cooling and leaker their convenience, long shelf life and economy form
infection (Frazier & Westhoff, 1998). Low acid foods a major segment of processed food market in the
are thermal processed to ensure commercial sterility. international trade and in the recent past, thin
For maintaining sterility, primarily the container profile containers like the retort pouches have
should be hermetically sealed and the seal integrity gained equal or more importance over metallic cans.
should be guaranteed (Lopez, 1987). Adequate Flexible and laminated retort pouch that can
thermal process lethality to kill the target organism withstand thermal processing have advantages of
should be given and the temperature at the cold spot both cans and flexible packages. In view of a fast
which is the most inaccessible part of the food growing domestic market for convenience products,
should be recorded by heat penetration (Banga et al., the future lies bright for thermal processing as
1991). Time and temperature studies depend on people highly prefer ready to serve products with
characteristics of the product and container, geom- minimum input of time and effort. Further research
etry of the package and the type of heating medium. can be oriented towards new materials, processes
A hygienic post-process treatment should be carried and machinery which would ensure steady supply
out and the products should be stored adequately. of thermal processed products in the national and
The water used for cooling should always be international markets. Water immersion retorts
chlorinated so that it is not a source of contamina- which give better contact with the container
tion. Thermal processed products should be stored resulting in products with superior sensory and
at ambient temperature much below 30°C in order nutritional attributes and microwavable pouches
to prevent the outgrowth of thermophilic spores and thermoformed containers that offer convenience
which may have survived the processing. The effect of use are few such areas to be explored.
of storage temperature and storage time also are
very important for fish products preserved in sauces Acknowledgement
which are acidic in nature and have corrosive action
on the containers used (Lopez, 1987). Safety of a The authors wish to acknowledge Director, CIFT for
sterilization process can be evaluated according to granting permission to publish this article.
the lethality achieved and the microbiological risk
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