Assignment Preservation method.docx - Preservation method Canning of fish is a process involve heat treatment of fish in a container made up from tin

Assignment Preservation method.docx - Preservation method...

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Preservation method Canning of fish is a process involve heat treatment of fish in a container made up from tin, aluminium cans or glass with appropriately sterilized where the canned fish filled in vinegar, oil and using different type of sauce and seal the container through heat processing. The preservation of fish by canning is to preserve from spoilage to occur and store it for a period of time range from 2- 10 years. Metal can are being used in canning of fish because of it is a high mechanical strength, thermal stability and resistance to pressure. There are three different method of the process that was invented by Appert in 1809. The methods are tightly sealing of food in a container, heating to a certain temperature and cooling to ambient temperature for certain period until use (Horner, 2012). The food will not spoil because the microorganisms was killed by the heat and the sealing kept other microorganism from entering. Canning involve retorting the heat treatment of low acid food where to obtain commercial sterilization. The purpose of canning is divided into three group of pH; high acid with pH below 4.5, medium acid with pH 4.5 to pH 5.3 and low acid above pH 5.3. The high acid group such as fruits, tomatoes and
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