Optimization of a chemical method for skinning of sardines (Sardina pilchardus) during canning processing

Abstract

Event Abstract Back to Event Optimization of a chemical method for skinning of sardines (Sardina pilchardus) during canning processing Patrícia Rodrigues1, Manuela Vaz Velho1* and Alberta Araújo1 1 Instituto Politécnico de Viana do Castelo, Escola Superior de Tecnologia e Gestão, Portugal Most of sardine (Sardina pilchardus) catches is used for canning purposes. The most common product presentation is a beheaded sardine with skin and bones packed in a tin can. Canned sardines can also be presented skinless and boneless. For this last type of product, after beheading and evisceration, sardines are placed in trays, cooked and then skinned by hand, one by one, and placed in the tins, a process involving high labour costs. The aim of this work was to develop a chemical process for peeling raw sardines and its subsequent application in a canning industry processing line just after the beheading and evisceration step and before cooking. Potassium hydroxide treatments (pellets a.r. 85% KOH) were applied at concentrations of 2, 3 and 4% (v/v, distilled water). Frozen sardines were beheaded and eviscerated after thawing and immersed in the different potassium hydroxide solutions at 93ºC (pH respectively 13, 13 and 13.02) for 3 min and further washed with distilled water at 100°C. In this first set of experiments, fat sardines were used (average of 9.86% of fat, w/w). The best performance, with respect to skin removal, was achieved with the 2% potassium hydroxide immersion (pH 13). With this treatment the skin was totally removed after immersion. With the other tested concentrations portions of skin were always visible and in some cases changes in texture with breakdown of muscle structure and changes of colour occurred. It was decided to perform a second set of experiments using the 2% KOH treatment, but this time applied to low fat sardines (average of 4.77% of fat, w/w), following the same subsequent procedures. The results showed that the lower fat sardines are more prone to surface changes of colour and major muscle breaks than fat sardines after the potassium hydroxide treatment. In the canning industry for this type of product (skinless and boneless) only fat sardines are used to assure the total removal of skin. This treatment of 2% KOH can also be applied to fat sardines in the currently processing line just after the beheading/evisceration step. Sardines, then, can follow the cooking step already placed in the tins, as done with the common product (beheaded sardine with skin and bones), making the process less time consuming. Acknowledgements To Conservas Belamar Lda. for having accepted the master project Keywords: sardines, canning processing, skinned and boneless, chemical skinning, potassium hydroxide Conference: IMMR | International Meeting on Marine Research 2014, Peniche, Portugal, 10 Jul - 11 Jul, 2014. Presentation Type: Poster Presentation Topic: SEAFOOD TECHNOLOGY Citation: Rodrigues P, Vaz Velho M and Araújo A (2014). Optimization of a chemical method for skinning of sardines (Sardina pilchardus) during canning processing. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2014. doi: 10.3389/conf.fmars.2014.02.00177 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 07 May 2014; Published Online: 18 Jul 2014. * Correspondence: Prof. Manuela Vaz Velho, Instituto Politécnico de Viana do Castelo, Escola Superior de Tecnologia e Gestão, Viana do Castelo, 4900-348 Viana do Castelo, Portugal, mvazvelho@estg.ipvc.pt Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Patrícia Rodrigues Manuela Vaz Velho Alberta Araújo Google Patrícia Rodrigues Manuela Vaz Velho Alberta Araújo Google Scholar Patrícia Rodrigues Manuela Vaz Velho Alberta Araújo PubMed Patrícia Rodrigues Manuela Vaz Velho Alberta Araújo Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.