Production of Canned Tuna using Local Tuna Species

Authors: Gehan F Galhoum*

Volume 5, Issue 2

Abstract

Albacore and mackerel tuna were used to produce local canned tuna. After canning process, total volatile nitrogen basis, trimethyl amine, free fatty acid, peroxide value and thiobarbituric acid values were within the acceptable limits for both tuna species. Canned tuna showed lower content of total saturated fatty acids but higher content of poly unsaturated fatty acids than raw tuna. Cadmium and mercury levels of canned tuna were in the permissible limits. In contrast, lead concentrations in all tested samples were exceeded the prescribed legal limits. Lightness (L*) and Whiteness were recorded significantly (p < 0.05) lower values for the processed albacore than the imported samples for both tuna species. All tested tuna samples were negative for C. botulinum. Sensory results declared no significant differences were found between the processed albacore and the imported sample. For mackerel tuna, results indicated that soaking in solution contains wheat flour, ascorbic acid and vinegar before canning improved the sensory characteristics.

Keywords: Albacore; Mackerel Tuna; Canning; Fatty Acid; Heavy Metals; Color

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