lautnusantara.com Technological developments in the food sector are changes that are felt in real terms, namely in processing and preserving food ingredients. In ancient times, humans had difficulty storing food and prepared food because they did not know the food storage system that could prevent microorganisms from destroying the food.

The principle of fish processing basically aims to protect fish from spoilage and damage. Apart from that, it is also to extend the shelf life and diversify processed fishery products. Canning is a form of modern processing and preservation of fish which is packaged carefully and then sterilized. Food ingredients are packaged hermetically in a container, either tin, glass or aluminum. Hermetic packaging means that the closure is very tight, so that it cannot be penetrated by air, water, oxidation damage or changes in taste.

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The process of canning fish has several stages starting from preparing raw materials, cooking and filling the medium, vacuuming, sterilizing and storing, the detailed stages are as follows:

1. Preparation of raw materials

Fish to be canned are first sorted based on their organoleptic qualities. Then wash, cut and wash again so that the fish meat can be ensured to be clean from dirt, scales and fish blood. Next, salt or ice can be added if the fish meat that has been prepared is not processed immediately.

2. Medium cooking and filling

Fish meat can be cooked first so that it lasts longer and is easier to consume and digest. In addition, the cooking process involving high temperatures can help reduce water content and kill microorganisms that can cause fish flesh to rot. Next, give a medium to the fish meat in the form of tomato sauce, chili sauce, or other mediums that can add to the taste of the fish meat and can prevent the emergence of microorganisms that can rot the fish meat. Providing a medium also prevents air cavities from forming in the can so it is easier to vacuum and the food will last longer.

3. Vacuuming, closing, and sterilization

Vacuuming is the process of removing air from inside a can of fish meat before closing it. One of the goals of vacuuming is to remove oxygen gas which can react with food ingredients and the layers inside the can which can damage the quality, nutritional value and shelf life of the product. Then the food can is closed tightly so that no air enters and then sterilized using hot temperatures to kill microorganisms that may still be in the can, then cooled to prevent over cooking due to heating which can cause the fish meat to become warm.

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4. Storage

Next, storage is carried out by placing the cans in a room at room temperature (25-30 degrees Celsius) in an upside down position to test whether there are any leaks in the cans or not before distributing them.

The impact of canning fish meat is that it results in a reduction in the quality and nutritional value of the fish meat itself. Canning, including heating, can eliminate the content of vitamin C, vitamin A and vitamin B. Not only that, the fat content in fish flesh can also increase. On the other hand, the heating and canning process can also increase the amount of protein contained.

The process of canning food ingredients such as fish is one method for preserving food ingredients for several years after processing. Of course, the canning process has an impact, namely decreasing the quality and certain nutritional value, but the benefit obtained from this process is that the value of the product is greater compared to the lost nutritional value.

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Factors Affecting Fish Quality and Safety

1. Canning Temperature: Too high or too low a temperature can affect the quality and safety of fish.

2. Canning Time: Too long canning time can cause damage to the fish.

3. Pressure Canning: Too high pressure can cause damage to the fish.

4. Preservatives: Improper use of preservatives can affect the quality and safety of fish.

5. Cleanliness: Cleanliness of the environment and canning equipment is very important to maintain the quality and safety of fish

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