Rainbow trout (Salmo irideus) produced in Finland V. Heat penetration in canned trout products during processing

Authors

• Jorma J. Laine University of Helsinki, Institute of Meat Technology

DOI: https://doi.org/10.23986/afsci.71714

Abstract

In the present study the heat penetration of two canned trout products was investigated. Heat penetration was measured and fh117 parameter were calculated. In the processing, a comparison with a non-rotating (10 RPM) sterilization was made. The results indicated that smoked trout in vegetable oil (can size ø 73 X 103 mm) reached fh117 in 32 minutes with a rotation of 10 RPM and in 38 minutes without rotation. The corresponding values for trout in its own juice (can size ø 73 X 64 mm) were 79 and 81.5 minutes. At the end of the processing the cooling time from + 117°C to + 30°C was 15.5 minutes for the smoked trout in vegetable oil with a rotation of 10 RPM and 19 minutes in the non-rotating sterilization. The corresponding values for the trout in its own juice were 18.5 and 26 minutes.