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Retort process parameters affect on canned tuna drained weight

Canned Tuna

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#1 Avila

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Posted 25 April 2017 - 02:36 AM

Dear All,

I try to find out the correlation between retorting schedule (time & temperature) and canned tuna drained weight. Does anyone has an experience and/or knowledge that different times and temperatures of retorting will result in different can drained weight?

Thanks for your comments  :smile:

 

Regards

Avila


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#2 dr. Humaid Khan

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Posted 26 April 2017 - 04:10 AM

Hi Alvia

 

There is direct relationship of drain weight with processing parameter. This relationship is summarised in the following abstract

 

Abstract
Mass loss of precooked tuna muscle during retorting and storage in cans impacts cannery yield and throughput. Changes in moisture content and mass of frozen, thawed, precooked tuna muscle chunks, canned in water, were determined after retorting and through five weeks of subsequent storage. Canned tuna pieces were retorted to equivalent lethality (Fo-value of four) for different time and temperature processes. Retorting at a lower temperature, longer time resulted in less mass loss than higher temperature, shorter time processes. Canned storage of up to five weeks had no effect on muscle mass or moisture content.

Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle (PDF Download Available). Available from: https://www.research..._pelamis_muscle 

 

For details please click the link above.. 

 

Kind regards

DrHumaid Khan

 

MD

Halal International Serives

Beverly hills Australia

 


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#3 Avila

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Posted 26 April 2017 - 06:34 AM

Dear Dr. Humaid Khan,

 

Thank you for your useful input. Currently i set temperature of retort at 116 C during sterilizing in order to get shorter time. Have to do Heat Penetration Test for another temperature setting. 

 

Best regards,

Avila


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#4 redfox

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Posted 27 April 2017 - 08:47 AM

Hello Avila,

 

We are pasteurizing crab meat in an open bath pasteurizing tank. What really affects the drained weight of our product after the heat treatment process is the raw material moisture content prior to heat treatment.

 

regards,

redfox


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#5 Avila

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Posted 28 April 2017 - 01:39 AM

Hi Redfox,

It seems pasteurizing temperature is not significantly affect on drain weight and there's no precooking step in your product which also affect on drain weight.

Regards,

Dharmadi


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#6 redfox

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Posted 28 April 2017 - 08:07 AM

Hello Avila,

 

Crab meat that we received in our main plant is pre-cooked. Fresh (raw) whole crab are cooked and hand-picked before it is delivered to our plant. If the product has lot of moisture, after pasteurization those "wet" product has lot of water can be collected than those of "dry" product.

 

But in temperature and time aspect, it might be a contributing factor but very negligible. 

 

regards,

redfox


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