The quality and taste of canned tuna are directly affected by high-temperature sterilization equipment. Reliable high-temperature sterilization equipment can maintain the natural flavor of the product while extending the shelf life of the product in a healthy way and achieving efficient production.
The quality of canned tuna is closely related to the sterilization process of high-temperature sterilization retort. High temperature sterilization is a very critical process in canned tuna processing. Its main purpose is to eliminate pathogenic spores and microorganisms in it to extend the shelf life of canned fish. Thermal sterilization conditions have a significant impact on the quality of canned tuna, including color, texture, retention of nutrients and safety.
According to research, when using a high-temperature sterilization retort to sterilize canned tuna, using a suitable higher temperature for high-temperature and short-term sterilization can reduce the negative impact on the quality of canned tuna. For example, it was found that compared with 110°C sterilization, using sterilization temperatures of 116°C, 119°C, 121°C, 124°C, and 127°C reduced sterilization time by 58.94%, 60.98%, 71.14%, and 74.19% respectively. % and 78.46% in one study. At the same time, high-temperature sterilization can also significantly reduce the C value and C/F0 value, which shows that high-temperature sterilization helps maintain the quality of canned tuna.
In addition, high temperature sterilization can also improve some sensory properties of canned tuna, such as hardness and color, which can make canned tuna more visually attractive. However, it should also be noted that although high temperature sterilization helps to improve quality, too high temperature may lead to an increase in TBA value, which may be related to oxidation reactions. It is necessary to properly control the high temperature sterilization process in actual production.
DTS high temperature sterilizer is different from other sterilizers in that it can achieve rapid heating and precise temperature and pressure control through advanced temperature and pressure control systems. In the sterilization of canned tuna, our sterilizer can adapt to products of various packaging specifications and set different processes according to different product characteristics to achieve the best sterilization effect.
In summary, the sterilization conditions of high-temperature and high-pressure autoclaves have a direct impact on the quality of canned tuna. Choosing a high-pressure autoclave with reliable performance and setting a reasonable sterilization temperature and time can not only ensure food safety, but also retain the nutrition and flavor of tuna as much as possible, thereby improving the overall quality of the product.
