EFFECT OF PROCESSING OPERATIONS ON THE QUALITY OF CANNED OCTOPUS
Loading...
Date
2008
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Canning is one of the food preservation method based on the application of heat to foods in sealed containers. The method was invented by a French Confectioner Nicholas Appert in the early years of the 19รข ^ century. Even though, the method originated for the purpose of supplying good quality food grown on land to seafaring people and soldiers taking part in Napoleanic wars, it soon had the effect of making available the rich and nutritious food from the sea to people living far away from the sea coast in inland areas making their diet more complete and satisfying (Bitting, 1937). Thus within a few years of the discovery, seafoods canning industries were started in all important fishing countries of the world. At present, around 13 to 15% of the world fish production is utilized by canning, with the U.S. canning more than 20%, Japan canning around 35% and India using less than 1% of the annual landings for canning (Peddanna, 2005). Canned seafoods have not gained much acceptance in India for several reasons. The high cost of canned foods and their unfamiliarity to the Indian consumers can be considered to be the important causes