Curd formation in canned salmon
Description : I was wondering if there is any information on curd formation in canned salmon and ways to reduce this occurrence? Thank you
By : E. Best
Date/time : 21/12/1999 11:04:00
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9
Date/Time : 23/12/1999 17:04:00
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E.Best
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H. Lupin replied with precook as being a factor. All the fish that we process has no precook. Also, I discovered that the larger the can size, the less curd was detected, when salmon oil was added to the can, curd increased, if the salmon had been previously frozen and thawed too quickly, curd increased and if the salmon was too fresh (ie just out of rigor) curd was at an increase. I wondered if there was more specific data to establish protocols that will help reduce this occurrence in the future. I had heard of one person on the West Coast who had done some studies on this. I think his name is Mr. Weikell, or Weidell? Hope you can help me out on this one. I am curious. Also, I will be testing particular theories during the salmon season in 2000. Would you care for the results of these tests? It will include digital photographs and I will be sharing the information with the NFPA as well. Thanks again.
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8
Date/Time : 23/12/1999 01:47:00
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H. Lupin
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No 52 completes the last sentence of No 51. Actually there are ways to prevent curd formation, wishing so.
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7
Date/Time : 23/12/1999 01:45:00
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H. Lupin
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(continues)production of curd in the final product can not be avoided.
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6
Date/Time : 23/12/1999 01:33:00
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H. Lupin
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Curd formation in canned fish depends mainly on pre-cooking and drainig of resulting juices (water plus denaturated soluble non-protein nitrogen). If pre-cooking time is short and drainage insufficient further juices will be released during can sterilization yielding curd in the final product.The basic problem is that pre-cooking time is in practice a compromise between curd formation and weight reduction. The higher the pre-cooking time the less the possibility of curd formation, but the lower the yield (in weight terms) of the pre-cooked fish. Therefore people tends to set pre-cooking times in the short side, and this becomes a standard time for processing. However, if there are some changes in the characteristics of the raw material (e.g. increase in the size of the fish, raw material low quality, seasonal influence)
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