This paper reports the thermal sterilizing theory to establish the right conditions of sterilization producing a stable fish canning without changing its quality. We study also the theoretical basis of thermal destruction of microorganisms, their thermal death time and the heat penetration curves in canned fish. Finally, we apply the heating equation by conduction, when the fish thermal properties are known, to the processing of skipjack tuna, Katsuwonis pelamis, in oil.

22 páginas, 6 cuadros, 5 figuras

Peer reviewed