8/21/2019 3. Products
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Produced by: Fisheries and AquacultureDepartment
Title: Planning and engineering data. 2. Fish Canning...
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3. PRODUCTS
3.1 General3.2 Standardization and Product Requirements
3.1 General
Important canned fish products are tuna packed as solid pack,
chunks, flakes, grated or shredded in water or oil, sardines
or sardine-like fishes in oil, tomato sauce or other types of
sauce, pre-smoked sardines in oil or tomato sauce, kippers
(pre-smoked herring), salmon, mackerel, fish paste products and pet
food.
3.2 Standardization and Product Requirements
Requirements for all type of products are that the canned fish
shall have an odour and flavour characteristic of the speciesand
type of packing medium, and be free from objectionable odours and
flavours of any kind.
The main product requirements which are given in Codex standards
for fish and fishery products(CAC/VOL V -Ed. 1) andnot mentioned
elsewhere in the report are given in chapters 3.2.1, 3.2.2, 3.2.3
and 3.2.4.
3.2.1 Tuna species
Styles of tuna are pre-cooked (packs prepared from cooked fish
without skin) and not pre-cooked (solid packs prepareddirectly from
raw fish) which may be presented as" skin-on" ).
Solid pack is fish cut into transverse segments to which no free
fragments are added. In containers of 450 g (one pound)
or less of net contents, such segments are cut into lengths
suitable for packing into one layer. In containers of more than 450
g(one pound) net contents, such segments may be cut into lengths
suitable for packing in one or more layers of equalthickness. No
layer shall have a thickness less than 2.5 cm (1 inch).
Chunk or chunks are a mixture of pieces of cooked fish most of
which have dimensions of not less than 1.2 cm (1/2 inch) ineach
direction and in which the original muscle structure is
retained.
Flake or flakes are a mixture of particles of cooked fish in
which the muscular structure of the flesh is retained.
Grated or shredded are a mixture of particles of cooked fish
that have been reduced to a uniform size, and in which particlesare
discrete and do not comprise a paste.
Canned tuna may be packed in olive oil -in conformity with the
Recommended International Standard for Olive Oil, Virginand
Refined, and for Refined Olive Residue Oil (CAC/RS 33-1970), or
other vegetable oils -clear, refined, deodorized,edible vegetable
oil in conformity with the relevant recommended international
standards adopted by the Codex AlimentariusCommission.
On opening, the cans shall be well filled with fish. The
products shall be practically free from skin (except when presented
as"skin-on" pack), scales, prominent blood streaks, blood-clots,
bones, bruises, the red muscle known as red meat. and
honey-combing. The colour, texture, odour and flavour shall be
characteristic of good quality canned tuna and bonito of
theparticular species.
For the solid form of pack, the proportion of free flakes broken
in the canning operation shall not exceed 18 percent of theweight
of the flesh.
For canned tuna designated as light, the product shall be
practically free of dark meat.
3.2.2 Sardines
The fish pre-cooked nor not, smoked or unsmoked shall be neatly
arranged within the can. At least 2 fishes shall becontained in
each can.
The product in a can shall comprise fish with a reasonable
uniform size, neatly cut to remove the head and with no
excessiveventral breaks (unsightly rupture of the ventral area), or
breaks and cracks in the flesh.
The can shall be well filled with fish and the final
product shall be free from foreign matter.
The fish shall be reasonably firm, free from mushiness, with
soft bones. The colour of the flesh shall be characteristic of
thespecies and type of pack (Codex Stan 94-1981)..
3.2.3 Salmon
Regular style consists of canned salmon to which salt has been
added.
Skinless and boned salmon shall consist of regular pack canned
salmon from which the skin and vertebrate have beensubstantially
removed.
Salmon tips or tidbits shall consist of small pieces of
salmon.
Canned Pacific Salmon shall be prepared from clean, wholesome
salmon.
On opening the cans shall appear well filled with fish. The
bones shall be soft and the flesh shall be practically free
frombruises, blood spots, honey-combing or abnormal colours. The
contents shall be free from viscera and reasonably free from
pieces of detached or loose skin or scales. In the case of
regular packs, the sections of fish shall be arranged so that the
cutsurfaces are approximately parallel to the .opened end and the
skin side parallel to the walls of the can. Regular packs shallbe
reasonable free from cross packs and pieces of skin or section of
the vertebrae across the top of the can (Codex Stan 3-
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