FACULTY OF APPLIED SCIENCES

LABORATORY REPORT

FOOD PRESERVATION AND MANUFACTURING

LABAROTARY
FST 528

TITLE OF PRINCIPLE OF CANNING (PRODUCTION OF CANNED

EXPERIMENT CHICKEN CURRY)
NO. EXPERIMENT 1

STUDENT’S NAME NUR SYAZA HANI BINTI NICK HAMASHOLDIN

& ID (2018653554)

1. NURUL FAKHIRAH BINTI MAT AZAM

(2018660018)
2. NUR AISYAH BT ABDUL AZIZ
(2018249352)
3. NUR YASMIN BINTI RAZALI
GROUP MEMBERS
(2018201136)
4. NUR ATIQAH BINTI IBRAHIM
(2018439332)
5. FARAH NAJIHAH BINTI MUHAMMAD SADRI
(2018679918)

GROUP AS246 4B
DATE OF
21/04/2020
EXPERMENT
SUBMISSION
26/04/2020
DATE
LECTURER’S
DR SITI AIMI SARAH ZAINAL ABIDIN
NAME
INTRODUCTION

Canned meat provides high-quality, protein-rich food that is stable at ambient temperatures
and is very convenient. The range of meat-based products available to consumers is large and
diverse. Meat is a low-acid food that needs to be sterilized, unless other hurdles are
employed. Featherstone, S. (2016)

Low-acid foods red meats, fish, poultry and all vegetables (except for most tomatoes) can
support the production of the deadly botulism toxin if these foods are not processed properly
in a pressure canner. Clostridium botulinum bacteria are the main reason why low-acid foods
must be pressure-canned to be safe This food poisoning, called botulism, is the most deadly
food poisoning known. Clostridium botulinum spores can be destroyed by pressure canning
the food at a temperature of 240 F or above for a specific period. LouAnn Jopp Kathy Brandt,
2018 The thermal processes of canning are generally designed to destroy the spores of the
bacterium C. botulinum. This microorganism can easily grow under anaerobic conditions,
producing the deadly toxin that causes botulism.

The sterilization of low-acid foods (pH greater than 4.6) is generally carried out in steam
vessels called retorts at temperatures ranging from 116 to 129 °C (240 to 265 °F). The retorts
are controlled by automatic devices, and detailed records are kept of the time and temperature
treatments for each lot of processed cans. At the end of the heating cycle, the cans are cooled
under water sprays or in water baths to approximately 38 °C (100 °F) and dried to prevent
any surface rusting. The cans are then labeled, placed in fibreboard cases either by hand or
machine, and stored in cool, dry warehouses. Norman Wilfred Desrosier and R. Paul Singh
2018

The extent of thermal treatment given to a food product depends on whether the food is a
high-acid or low-acid product. A high-acid food product is one with pH of less than 4.6 such
as jams, tomato-based sauces, and pickled products. Typically treated at 90-95 C for a period
of 30-90 s to inactivate yeasts, molds and bacteria. A low-acid food product is one with pH
greater than 4.6 such as pears, papaya, sweet apples. Require thermal treatment because they
are capable of sustaining the growth of Clostridium botulinum spores. An aerobic, Gram-
positive, heat resistant spore-forming bacterium that produces a potent neurotoxin. Ahmed, J.,
& Rahman, M. S. (Eds.). (2012)
As the food cools, a vacuum seal is formed that prevents any new bacteria from getting in.
Since the food in the container is commercially sterile, it does not spoil. Once the container is
opened, however, bacteria can enter and begin growing in the food. Any unused portions
must then be refrigerated in clean containers. 2015 United States Department of Agriculture
USDA

2015 United States Department of Agriculture USDA, Canning is done under tightly
controlled conditions — careful sanitation and the necessary time and temperature under
pressure, but there are still limits to how long it will preserve food.
OBJECTIVES

1. To observe the effects of canning processing on quality of chicken curry.

2. To determine the properties/attributes of chicken curry in terms of taste, colour,
texture and overall acceptability in different days.
MATERIALS
 Curry powder (250 g)
 Coconut milk (600 g)
 Dried chilli (100 g)
 Chicken meat (2 kg)
 Cooking oil (250 ml)
 Potatoes (1 kg)
 Salt (as preference)
 Shallots (150 g)
 Sugar/MSG (as preference)
 Garlic (100 g)

EQUIPMENT
 Exhaust chamber  Autoclave

 Seamer  Blender

METHODS
1. The shallots, garlic and potatoes were peeled earlier while for dried chilli, the stalk
has been removed and soaked into a lukewarm water for about 15 minutes to make it
softer. The shallots, garlic and chili were grinded separately using a blender.
2. The potatoes and chicken were cut into suitable sizes. Some water added into curry
powder to make into paste. The shallots and garlic were sautéed together with oil until
it become slightly brownish.
3. Next, the chili and curry paste were added and the frying was continued until it
become well done and produced aroma. A small amount of water was added followed
by coconut milk while it was still heating.
4. The potatoes and chicken pieces were then added into the curry and heated for about
5-10 minutes. An adequate amount of salt and sugar/MSG were added to enhance the
flavours.
5. The potatoes and chicken pieces were filled into sterilized cans and covered with hot
curry leaving about 1.3 cm headspace.
6. The cans were exhausted for 7 minutes. The cans were immediately seamed and
inverted.
7. The cans were heated at 121°C using a retort for 45 minutes and later cooled under a
running water.
8. The cans were stored at room temperature and have been observed weekly to note any
sign of spoilage.
RESULTS
Scale for sensory evaluation of canned potato
Taste: Texture Chicken:
1. Very slightly off-flavour 1. Very slightly firm
2. Slightly off-flavour 2. Slightly firm
3. Moderately off-flavour 3. Moderately firm
4. Extremely off-flavour 4. Extremely firm
Colour: Overall Acceptability:
1. Light yellow 1. Very slightly acceptable
2. Slightly brown 2. Slightly acceptable
3. Moderately brown 3. Moderately acceptable
4. Extremely brown 4. Extremely acceptable

To observe the

Observation data for sensory evaluation of autoclaved canned curry

Overall
Day Taste Texture Colour
acceptability

0 2 1 2 3
7 2 1 3 2
14 2 1 3 2
21 3 1 3 2
DISCUSSION
Overcooking or heating at a higher temperature in hot-packed products. Excessive heat
changes all natural food pigments.Carol Ann Burtness and Suzanne Driessen, Extension
educators, and Deb Botzek-Linn2020

A significant loss of nutrients, especially heat-labile vitamins, may occur during the canning
process. In general, canning has no major effect on the carbohydrate, protein, or fat content of
foods. Vitamins A and D and beta-carotene are resistant to the effects of heat. However,
vitamin B1 is sensitive to thermal treatment and the pH of the food. Although the anaerobic
conditions of canned foods have a protective effect on the stability of vitamin C, it is
destroyed during long heat treatments. Norman Wilfred Desrosier and R. Paul Singh 2018

The taste of the curry is depending on the ingredients added during the cooking of the curry
beef. Some may add more curry powder and chilli for the spicy effect, and some other group
may lack of those ingredients, hence producing the curry beef with plain taste.

Objective of exhausting containers is to remove air so that the pressure inside the container
following heat treatment and cooling will be less than atmospheric. The reduced internal
pressure helps to keep the can ends drawn in, reduces strain on the containers during
processing, and minimizes the level of oxygen remaining in the headspace. It also helps to
extend the shelf life of food products and prevents swollen of the cans. Hui, Y. H. (2014).

In sealing lids on metal cans, a double seam is created by interlocking the curl of the lid and
flange of the can……headspace Hui, Y. H. (2014).

After heat sterilization, the canned curry is quickly cooled to prevent overcooking.

The acidity, or pH, of foods determines how they must be processed for canning. Acid foods
such as fruits and pickles with a pH of 4.6 or lower may be canned in a water bath canner.
Low-acid foods such as vegetables and meats with a pH above 4.6 must be processed in a
pressure canner. Clostridium botulinum bacteria are the main reason why low-acid foods
must be pressure canned to be safe. spores can survive boiling water (212 °F) and grow in a
sealed jar of low-acid food. temperature to the desired 240–250 °F to destroy the spores
Pamela Schmutz, Dr. Susan Barefoot, 2011
Unused portions of canned food may be refrigerated in the can, but to preserve optimum
quality and flavor, place the unused portion in a glass or plastic storage container. 2015
United States Department of Agriculture USDA

Lids were improperly prepared before placing them on rims. (Follow manufacturer's
directions to prepare lids.) Insufficient processing of raw-packed food; the air may not have
been completely driven out of the food, leaving residual air in the jar so the seal does not
form. Incorrect amount of headspace. Chipped or uneven rim on jar. Carol Ann Burtness and
Suzanne Driessen. 2020
There are several factors that limit the shelf life of canned foods. Cans or metal lids on glass
jars can rust over time. When rust is deep enough, tiny holes open in the can or lid that may
let spoilage agents in. Shipping accidents that dent or crush cans cause problems.
Can corrosion. Food reacts chemically with the metal container, especially high-acid food
like canned tomatoes and fruit juices. Over several years, this causes taste and texture
changes. It eventually lowers the nutritional value of the food. 2015 United States
Department of Agriculture USDA

Store in a cool, clean, dry place where temperatures are below 85 F (between 50-70 F is
good) but not freezing temperatures. Use canned meats and seafood within 3 years of the date
on the package. Use low-acid canned foods like vegetables and soup within 3 years of the
date on the package. Foods stored longer will be safe to eat if the cans do not show signs of
spoilage or damage, but the foods may deteriorate in color, flavor and nutritional value. Jan
Rasmussen and Suzanne Driessen, 2018

Never use foods from containers with these signs: loose or bulging lids on jars. Bulging,
leaking or badly dented cans (especially along the top, side and bottom seams).
Foul odor. Jan Rasmussen and Suzanne Driessen, 2018
CONCLUSION
In conclusion, all the production of canned curry beef are acceptable in the overall
acceptance.

REFERENCES
1. Featherstone, S. (2016). Canning of meat and poultry. (4th Ed.). In A Complete
Course in Canning and Related Processes Processing (pp. 267-300). Woodhead
Publishing. https://doi.org/10.1016/B978-0-85709-679-1.00007-6
2. Hui, Y. H. (2014). Plant sanitation for food processing and food service. CRC Press.
3. Duyff, R. L. (2017). Academy of Nutrition and Dietetics complete food and nutrition
guide. Houghton Mifflin Harcourt.
4. Jan Rasmussen and Suzanne Driessen Storing canned food
https://extension.umn.edu/preserving-and-preparing/storing-canned-food
5. Pamela Schmutz, Susan Barefoot,2011 CANNING FOODS—THE PH FACTOR
https://hgic.clemson.edu/factsheet/canning-foods-the-ph-factor/
6. Norman Wilfred Desrosier and R. Paul Singh 2018 Food preservation Encyclopædia Britannica
Publisher: Encyclopædia Britannica, inc. https://www.britannica.com/topic/food-
preservation
7. Ahmed, J., & Rahman, M. S. (Eds.). (2012). Handbook of Food Process Design, 2
Volume Set. John Wiley & Sons.
8. USDA. 2015. Shelf-Stable Food Safety. Retrieved from
https://www.fsis.usda.gov/wps/wcm/connect/fsis-
content/internet/main/topics/food-safety-education/get-answers/food-safety-
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