Tuna

T U N AProcessing

By:

Sayed Naim KHALID

Food Processing Diagram - SF2M 2

Table of contents:1. Objective2. Introduction3. Statistics4. Nutritional values5. Methods of catching(fishing)6. Processing diagram7. Precooking8. Laws and regulations9. references


Objective

We are going to explain the precooking process in the Tuna

processing and production


Introduction

• Tuna is greatly produced in some countries like USA, Japan, Thailand

• It has high nutritional values and the high demand in the market

• It can be found as smoked, dried, brined and fresh


Stats:

Source: (1)


Canned Tuna Nutrition Facts

Canned Tuna (100 grams)

Nutrient In water(liquid excluded) In brine (liquid excluded) In oil (oil excluded)

Water g. 73.0 73.1 70.1

Energy Kcal 112 105 176

Protein g. 26.1 23.9 22.4

Fat g. 0.9 0.7 9.6

ASH g. 0.9 1.5 1.6

Calcium Mg. 10 8 10

Iron Mg. 1.1 1.1 1.2

Sodium Mg. 95 269 276

Vitamin A Mg. 13 4 -

Source: (1)


Methods of Catching Tuna

1. Purse Seining - جال2. Longlining واسطه په چنګکونو او تارونو اوږدو -د3. Pole and Line ـ واسطه په کښت دSoon after fishing:Tuna are rapidly, unhooked, cooled in refrigerated

seawater or chilled brine or stored in blast or spray bine freezer . They are then frozen.

Source: (1)

Food Processing Diagram - SF2M 9Sources: (1, 2)


Precooking Definition

• Precooking is a critical thermal processes before retorting. After the thawing and butchering processes, tuna are cooked using atmospheric steam (100–102 °C) in rectangular-shaped steel chambers, a process commonly known as precooking.

• Precooking time is governed by fish size, initial temperature, an d desired endpoint or target temperature.

• Heat transfer through tuna during the precooking and cooling process is considered a heat conduction process with convective boundary conditions.Source: (2)


• The target temperature of the tuna at the thickest point of the fish,as measured along the backbone,ranges from 50 to 70 °C depending on a number of factors including raw material quality and tuna species.

• The time to reach the target temperature ranges from 1 h for small fish to over 8 h for large fish.

Source: (2)


Températures that should be considered in precooking:

Source: (2)


• When precooking is complete, the steam is turned off and the fish are removed from the cooker and cooled in ambient temperature air until they reach a core temperature of 32–38 °C.

Source: (2)


Advantages:1. Yield

a. remove muscle water – (avoid can rejection =more water and low fill)b. Reduce skinning labour

2. Qualitya. more and consistently better loins.

Disadvantages:a. Oxidationb. Discoloration of surfacec. Hardening of surface create

problem for fillingd. Attack of MO and enzymes

degradation

Sources: (1, 2)


Laws and Regulations

• CODEX STANDARD FOR CANNED TUNA AND BONITO - CODEX STAN 70-1981, REV.1-1995

• US canned tuna standard - INCH-POUND , A-A-20155A, November 16, 1992, SUPERSEDING, A-A-20155, April 28, 1989

• HACCP - Code of Federal Regulations , Chapter 21 -- Part 123 (21 CFR 123), FISH AND FISHERY PRODUCTS "Mandatory Seafood HACCP Regulations"

• Thailand's canned tuna standard - Thai Industrial Standard, TIS 142-2530(1987) , Standard for Canned tuna

Source: (1)


Species: Albacore, Bonito, Skipjack, Tongol and Yellowfin

Style: Solid, Chunk, Flake and Shredded

Packing Media: Brine, Vegetable oil, Broth, Spring Water, Tomato sauce, Jelly

Can size: 211x109, 307x108-113, 401x203, 401x212 and 603x408 (mm)

Net weight: 3.5 oz(95g), 6.125 oz.(170g), 6.5 oz.(185g), 7.0 oz.(200g) and 66.5 oz.(1880g)

Carton/20FT. FCL: 3300, 2000, 1800, 1700 and 1500

Food Additives-Codex

Canned Tuna Product identity CFR 21 Part 161.190

Source: (1)

Double click for file


Reference(consultation date:23.04.2011) -

1. Tuna Productionhttp://www.foodmarketexchange.com/datacenter/product/seafood/tuna/dc_pi_sf_tuna01.htm2. Precooking and Cooling of Skipjack Tunahttp://www.dspace.espol.edu.ec/bitstream/123456789/14620/17/17%20APENDICE%20D1.pdf3. Photo (fish) from Tuna CAL TM

http://www.jbtfoodtech.com/Solutions/Equipment/Sterilizers/Thermal-Process-Modeling/LOG-TEC/~/media/JBT%20FoodTech/Files/Brochures%20Canning/TunaCal/TunaCal%20Brochure%20English.ashx

http://www.foodmarketexchange.com/datacenter/product/seafood/tuna/dc_pi_sf_tuna01.htm

http://www.foodmarketexchange.com/datacenter/product/seafood/tuna/dc_pi_sf_tuna01.htm

http://www.dspace.espol.edu.ec/bitstream/123456789/14620/17/17%20APENDICE%20D1.pdf

http://www.dspace.espol.edu.ec/bitstream/123456789/14620/17/17%20APENDICE%20D1.pdf





Tuna

Education

Transcript of Tuna