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How not to poison canned fish

Love canned fish, but do not know how to choose the best?

Carefully read the advice of experts, not to get poisoned.

Olga Denisyuk, Deputy Director of the National Center for the Safety of Aquatic Products and Aquaculture Products, tells how not to make a mistake when choosing canned fish.

It is very important to see the date of production, the period and conditions of storage of the product. In this case, you can immediately determine whether these conditions are met in the sales area. Most canned foods do not require special storage conditions, they stored mainly at temperatures from 0 to 20 ºC.

However, it would not be superfluous to look at the information on the packaging.

There are established periods of catch of commercial fish. For example, it is better to buy canned salmon from a salmon, if they are made in the Far East during the fishing season of salmon (July — October). This is a kind of guarantee that they are made from freshly caught raw materials.

Concerning Caspian kilka, its catch is made from January to April, and also September to December.

Seasonality of fishing can affect the taste of canned food. During the year, the fish food changes, habitat conditions, phases of development.

This naturally affects the composition of muscle tissue (for example, fat, protein content) and affects the taste of products made from fish.

How canned preference is given depends on the taste priorities of the buyer and on what he buys canned fish.

However, choosing canned fish, for example, in its own juice, oil or tomato sauce, you need to take into account the nuances.

Naturally, canned in oil more calories than canned in tomato sauce or in its own juice. This should be remembered if you follow the calorie intake of products. But in this case it is necessary to take into account the fat content of the fish itself.

For example, mackerel is a fatty fish, and cod, pollock is more lean.

For canned fish in oil or tomato sauce is important component ratio (fish / butter or tomato sauce) — it is specified in the regulatory document, in accordance with which canned produce. Therefore, manufacturers are trying to comply with this rule.

In natural canned food, this standard is not registered, so an unscrupulous manufacturer can abuse and reduce the weight of fish in the bank.

Bombing — swelling banks on both sides, it can be microbiological, physical, chemical. Microbiological Bomb appears due to poor raw materials, violations of sterilization regimes, tightness of the can. Physical (cold) bomb — more often occurs during freezing and subsequent thawing of canned food.

Chemical (hydrogen) bomb — occurs in canned fish, the contents of which are aggressive with respect to the tin containers in which they are packed.

IMPORTANT!

Canned food in bomb banks cannot be eaten.

«Flapper» — the bulge on the bottom of canned food, disappearing when you click on one or occur at the other end.

Occurs in the manufacture of covers made of thin tin, overflow cans. The clapper can represent the first stage of the physical bombardment. «Birdie» — deformation of the bottoms or covers of canned food in the form of corners.

If the «bird» is formed at the junction of the longitudinal and transverse seams, then the can is often untight.

Rust on the seam, rusty deposit on the surface of the can.

IMPORTANT!

Canned food with the above external defects can not be eaten.

Protein coating (cheesy sediment on the surface of the fish) you should not be afraid — most often it occurs in natural canned food made from frozen raw materials, and suggests that for the manufacture of canned food they used not perfectly fresh or improperly frozen raw materials.

It is not dangerous for the consumer.

Souring of canned food (flat acid damage) — the contents have a sour taste and smell, in canned food the tomato sauce turns pale and «stretches with threads.»

The reason may be delayed raw materials, violation of the cooling mode of canned food after sterilization.

There is no such product!

Increased water sludge — characteristic of canned in oil.

Occurs when using delayed raw materials, violations of the heat treatment mode.

It is not dangerous for the consumer.

Struvit — transparent or translucent crystals of the phosphate of magnesium and ammonium. The defect is characteristic of natural canned salmon, chum, mackerel, cod, crab, squid.

Struvit is harmless to health and is considered a vice only in connection with the occurrence of discomfort from the crunch of crystals on the teeth.

Darkening of the inner surface of the can (sulfide corrosion) — purple and black spots on the inner surface of the jar, resembling «marbling», appear as a result of the interaction of volatile sulfur compounds released from fish with tin and iron of container.

It is not dangerous for the consumer.

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