A total of 30 samples Atlantic bluefin tuna were analysed for mercury concentration. Relationships between content and age, Fulton’s condition index (K) fat statistically evaluated. The effect muscle status (raw, pre-canning, canned) on was also investigated. average was: 1.185 ± 0.662 mg/kg in raw, 1.481 0.893 pre-canning 1.393 0.882 canned samples, respectively. Canning promotes a significant...

The consumption of canned tuna in the country has been increasing and some factors are effective on the chemical and organoleptic qualities of this product during transport. The aim of this project is to study methods to reduce histamine and improve the organoleptic properties of the product. Three thawing methods consisted of immersion, cold water shower and open air has been considered. Besid...

Thermal processing of conduction-heated canned foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) nonhomogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of ...

Lipid damages were studied during a prolonged storage of canned fish. Albacore tuna was processed at two sterilization conditions (115°C, 74 min; 120°C, 40 min) and then stored up to six years. Analyses (lipid oxidation and hydrolysis, browning, fluorescent compounds formation) were achieved on the lipids extracted from the white muscle of the fish and on the packing oils. Muscle lipids were pa...

Er, B., B. DEmirhan, S. Y. BaS, G. YEntur and a. B. OktEm, 2014. Determination of histamine levels in canned tuna fish. Bulg. J. Agric. Sci., 20: 834-838 the presence of biogenic amines in foods is a chemical indication of food spoilage. therefore, monitoring of biogenic amines levels in food and food products is important. In this study, total number of 80 canned tuna fish samples of four diff...

In the present paper, seven heavy metals (Pb, Cd, Ni, Cu, Zn, Cr and Fe) in canned salmon, sardine and tuna fish were determined by using atomic absorption spectroscopy. Cadmium and lead levels were determined by graphite tube AAS whereas Ni, Cu, Cr and Fe were determined by flame AAS. Analytical results were validated by spiking the samples with various concentrations of these metals for recov...

Canned tuna (n = 240), salmon (n = 16), and mackerel (n = 16) were analyzed for mercury and fatty acids. Average mercury levels were 188, 45, and 55 ppb, respectively, and below the FDA Action Level of 1000 ppb. “Light tuna in water” contained lower mercury (x = 54 ppb) compared with “white/albacore tuna in water,” which contained higher eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) x = ...

The levels of total mercury and methyl mercury were measured in 40 tuna cans prepared from Persian Gulf tuna, in Tehran, Iran during 2010. The total mercury and methyl mercury concentrations were determined with a GBC 906 AA flame atomic absorption spectrometer (FAAS) and a Thermo gas chromatograph-mass spectrometer (GC-MS), respectively. The results showed that the means of total mercury and m...