Quality Changes in Canned Fish Production
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https://doi.org/10.5281/zenodo.7364628Keywords:
Aquaculture, food technology, fish production, canned fish, qualityAbstract
Canned fish is one of the most common aquaculture products around the world. In terms of producers and consumers, the quality and nutrition of canned fish is important in purchasing . Consumption of canned fish is preferred especially because of the long shelf life and easy nutrition goals of people working in today's busy work tempo. The aim of the study is to reveal how the loss of food-oriented nutritional values occurred during the production stages of canned fish. In addition, the characteristics of the changes in quality parameters during the storage period of canned fish are revealed. Solution suggestions are presented on how to minimize the quality deterioration in canned fish. During the canning process, some undesirable effects have occurred, such as loss of essential nutrients, formation of undesirable compounds, browning development, and lipid and protein damage that may affect the shelf life of canned products. In the study, the causes of microbial, physical and chemical deterioration in the production of canned fish were revealed.
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