It is widely known that fish are characterised by specific health-promoting properties. Fish meat is a source of wholesome protein, fat, macro- and microelements and vitamins. Their distinguishing feature is the presence of polyunsaturated fatty acids (PUSAs) in their fat.
Before the advent of canning, food was preserved by salting, sun-drying or smoking. At the end of the 18th century it was discovered that food could be preserved by heating it in hermetically sealed containers. In the mid-19th century, the initiatives of the fishing and curing industries, as well as the activities of merchant organisations, led to the rapid development of the canning industry. From the very beginning, it benefited from the most advanced technologies, offering the highest quality products, which made it one of the most dynamically developing branches of the food industry.
The canned fish currently produced in Poland can be divided into three groups: canned fish in oil marinade, in tomato and other sauces, and canned fish with many ingredients, e.g. salads, paprika, pate.
The nutritional value of fish does not decrease during the processing and also during packaging. After the sterilisation process, approximately 70 percent of the original vitamin content remains in the finished product.
Canned fish produced today are generally characterized by an intense taste and smell and are clearly salty, due to the significant (1.5-2.5 percent) content of sodium chloride. In addition, the presence of ingredients such as tomato concentrate, spices and flavourings intensifies this intense, often very spicy taste. Fish preserves with such strong taste characteristics are preferred or accepted by a significant proportion of consumers.
Production technology for canned fish should ensure that the nutrients from the fish raw materials are used completely and remain in the product in the least altered state possible. Thus, fish preserves all the nutritional values of fish, and the risk of spoilage is limited, as the processed fish product is free of any microorganisms. The beneficial properties of the oil contained in canned fish should also be highlighted. Olive oil has important components that help prevent oxidation and cell ageing, and is an important part of a healthy diet.
Canned products more than meet all the most stringent nutritional and legal standards - over 40 Community directives govern the production process, from catching the fish to selling the finished products. Neither preservatives nor enhancers are used during the production process.
The fast pace of modern life creates a demand for products that must meet the needs of the most demanding consumers. New flavours and easy-open packaging are emerging that are both environmentally friendly and completely recyclable. Health, quality and convenience are the main challenges to be met by the canning industry.
The advantage of canned fish as a functional food is its long shelf life, convenience of storage, transport and marketing, as well as its wide availability on the market. The recipe composition and production technology for functional fish preserves should be selected so that the products produced have the assumed, defined energy and nutritional value, adapted to the nutritional and health needs of specific consumer groups.
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