Processing Tuna, Scombridae, for Canning: A Review

Abstract

This manuscript is a re-operations are detailed, including receiv-prove tuna processing safety. The manview of canned tuna, Scombridae, process-ing, sorting, production planning, recov-uscript reviews the changes over the deing from fish receiving through to the la-ery and labor-hours, thawing, butchering, cades by the FDA toward a better underbeling and casing of the finished product. pre-cooking, cooling, skinning, deboning, standing of the regulations and sampling The topics of this review include history, loin cleaning, can filling, seaming, retort-protocols for attributes of tuna decompo-Regulatory Environment (LACF, FSMA, ing, labeling, and casing. sition and for a safer canned tuna prod-Canned Tuna SOI), HACCP, the food safe-Included is an in-depth review of uct. A goal of this document is to record ty hazards of Scombroid fish poisoning or changes to the HACCP guidance for the details and advances in canned tuna histamine and Staphylococcus aureus, and processing tuna over the past 25 years processing through 2021, while recognizquality issues including struvite formation (through 2021), and recommendations on ing that the only constant in the tuna busiand prevention. Canned tuna processing how to use the HACCP guidance to im-ness is change.14 Citizens petition to amend the canned tuna standard of identity 21CFR §161.190. 3 Sept. 2015.

Is Mushy Tuna Syndrome a Growing Problem for the Tuna Industry?

“…Tunas are captured using various methods and types of gear, including pole-andline bait boats, longline vessels, handlines, jig-boat trollers, and purse-seine vessels [14]. Fishing method and fishing set type (caught from free schools or using a Fish Aggregating device-FAD) affect fishing strategy, fishing vessel efficiency, onboard vessel handling, and time-temperature factors, which can all eventually impact fish quality, particularly the texture of the fish.…”

“…Despite the high societal and economic value of the tuna industry, a considerable amount of tuna catch is lost due to various flesh quality issues. Some of the flesh quality issues known to the tuna industry are "decomposition and spoilage associated with high histamine" [12][13][14], "burnt tuna" [15,16], "jelly flesh" [17,18], "honeycombing" [13,14,19], and "Mushy Tuna Syndrome" (MTS) [20]. MTS is a post-harvest textural quality defect in tuna wherein pronounced proteolytic softening of tuna meat is evident during processing, resulting in a canned product with an unacceptably mushy texture [20].…”

Chemical Compositions and Characteristics of Biocalcium from Pre-Cooked Tuna Bone as Influenced by Sodium Chloride Pretreatment and Defatting by Asian Seabass Lipase

“…Thailand is one of the world's largest fish exporters, the scale of which increased from 5.6 to 5.8 billion US dollars from 2016 to 2017 [6]. For the Thai canning industry, skipjack tuna is the most abundant species used for production [7]. Typically, bones from pre-cooked skipjack tuna, accounting for 10-15% of the fish, are generated as byproducts during canned Foods 2024, 13, 1261 2 of 12 tuna processing [8].…”