Retort process parameters affect on canned tuna drained weight

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

Hi Alvia

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

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

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

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

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

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