Fish canning

Vega, M.M., A. Castano, T. Blazquez and J.V. Tarazona. Assessing organic toxic pollutants in fish-canning factory effluents using cultured fish cells. Ecotoxicology 3 79—88, 1994. 

Muinak was called the capital of the Aral fishermen. It is located on the Tokmak-Ata Island separated from the mainland only by a narrow and shallow strait. The main pride of Muinak was the fish canning plant which in those times was considered... 

For fishery development in the Aral Sea area two refrigerating plants were constructed, a fish canning plant, 11 fish-salting plants, and accessory facilities, such as shipyards, repair and contamer-making workshops. As a result, the manufacture of frozen, cooled, and canned fish products increased, while the salted fish output decreased. 

To illustrate the use of an emission factor, let us turn to the fish-canning industry. From AP-42, section 9.13.1-7 and Table 3, entitled Uncontrolled Emission Factors for Fish Canning and Byproduct Manufacture, emission factors are shown for particulate emissions, trimethylamine (fish odor), and hydrogen sulfide (rotten egg odor). Emissions from the fish scrap cookers for both fresh fish and stale fish are shown. Notice that the particulate emissions are negligible for the cookers. Trimethylamine (fish odor) has an emission factor of 0.3 Ib-tiimethylamine/ton of fresh fish cooked. If we are cooking 5 tons of fresh flsh/hr, then the uncontrolled fish odor emission to the atmosphere is 0.3 Ib-trimethylamine/ton of fresh fish cooked X 5 tons of fresh fish/hr = 1.5 Ib-trimethylamine/ hr. Since the chemical responsible for typical fish odor is trimethylamine, 1.5 Ib/hr will certainly be noticed by residents noses downwind of the plant. 

TABLE 3 Uncontrolled Emission Factors for Fish Canning and Byproduct Manufacture"... 

A limited amount of fish is frozen by immersing it in a cold concentrated sodium chloride brine. This is mainly tuna for subsequent canning, or crustaceans. 

The appropriate smoke flavouring for canned fish or seafood will be dependent upon the liquid system used in canning the product. With water-packed canned fish, aqueous smoked flavourings can be added directly to the canning solution used to pack the fish. Steaks or fillets can be marinated in an oil-based smoke flavouring for 48 hours and then canned. An alternative method of application would be the addition of an oil-based smoke flavour in the oil pack used for canning fish or seafood products. 

No dyestuffs, coal tar, refuse from a gas house, cheese factory, creamery, condensary or canning factory, sawdust shavings, tan bark, lime or other deleterious or poisonous substances shall be thrown or allowed to run into any waters, either private or public, in quantities injurious to fish life... 

After filling, it remains to cap the cans or put the lids on, cook the contained fish, seal, clean, and label. The canning process involving the use of soldered cans has been supplanted almost entirely by that based on the use of the solderless or so-called sanitary can. The latter process, being almost entirely automatic, effects a great saving in labor as well as floor space, and is commendable from both a mechanical and a sanitary point of view. 

There is no published evidence of losses of (n-3) PUFA in canned products manufactured from fresh fish, compared with the raw material. Canning of mackerel (manufacture of mackerel in juice), frozen-stored for 4 months, resulted in an increased lipid oxidation level and a reduction in (n-3) PUFA, including 13 and 15%... 

Canning of fish is accompanied by severe degradation of DNA (Mackie, 1999). Recently, Chapela et al. (2007a) compared four different methods of extracting DNA from muscle of canned mna for PCR-based species identification. The smdy included amplification of sequences differing in length between 100 and 300 bp. Increased size... 

Fish raw material is primarily the whole fish, although fish oil is also extracted from the waste material from fish markets and canning factories. The enzymic breakdown of fish tissue is even more rapid than from the viscera of animals and has more pronounced effects on the oil and its downstream processing. Fish oils are highly unsaturated and are therefore more liable to oxidative breakdown. Virtually all fish oil for human food is hydrogenated and therefore it is particularly important that oxidation products and sulphur compounds, both of which are hydrogenation catalyst poisons. 

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