Canned tuna in olive oil

Canned tuna is a food product made from the meat of tuna fish, species such as Skipjack, Yellowfin, or Big eye, and is offered as a sterilized canned product. The production of canned tuna involves the following stages:

• Initial Preparation: Caught tuna fish undergo quality inspection, are cleaned, and their heads, tails, and entrails are removed.
• Pre-cooking: The fish is cooked in a steam environment under controlled temperature and pressure. This process facilitates the easy separation of meat from bones and skin and reduces the initial microbial load.
• Separation and Filling: The cooked meat is separated from bones and skin, then filled into metal cans along with a covering liquid (Olive oil and brine).
• Sealing and Sterilization: The cans are vacuum-sealed and then subjected to a commercial sterilization process in industrial autoclaves. This stage eliminates all microorganisms, ensuring the product’s long shelf life (at least 2 years) at ambient temperature.

Ingredients:

• Tuna Fish (Skipjack Tuna / Yellowfin Tuna /Longtail/ Albacore Tuna, etc.) 72%
• Oil ( Olive Oil) 18%
• Brine 1.5%
• Additives: Optional flavoring herbs such as; dried dill or garlic ( if added)
• Allergen Information or Contains: Contains Fish (Tuna).

Product specification:

Characteristic Requirements:

Appearance:

Chunks or shredded light pink scaleless tuna meat in clear vegetable oil and brine.

Texture:

Firm yet tender; not mushy; cleanly separated pieces.

Color:

Natural tuna color (light pink) without discoloration; uniform throughout the can.

Odor:

Characteristic of cooked tuna; no off-smells or signs of rancidity.

Oil Clarity (for oil-packed variant):

Bright and clear; no cloudiness or sedimentation.

Sauce Consistency (for flavored variants):

Smooth and homogenous; adheres well to the fish content.

Foreign Matter:

Free from bones, scales, skin, or any extraneous matter.

Microbiological Safety:

Physical and Chemical Parameters:

Note:

• In case of add dry vegetable as Additives; weight of the drained meat increase to 74 and also maximum weight of liquid phase will be up to 26.
• In case of add other things except dry vegetable as Additives; the percentage of the Additives will be a part of liquid phase.
• Adding pure water to the product is not allowed.(Only brine is allowed to be added)

Heavy Metal Test Results:

Nutritional Information:

Storage Conditions:

• Store in a cool, dry place away from direct sunlight and heat sources.
• Shelf Life: 2 years from production date under ambient temperature
• Do not freeze.
• Do not consume if the can is bulging, leaking, or damaged.
• Once opened, transfer unused contents to a non-metallic container, refrigerate at 0–4°C, and consume within 2 days.

Consumption Guideline for Canned Tuna:

This table outlines recommended consumption guidelines and precautions for different groups of people when consuming canned tuna.

While tuna is nutritious, it may pose risks if consumed excessively or by sensitive individuals.

Packaging:

Container Type:

• Food-grade, hermetically sealed cylindrical metal can.
• Tinplate steel, food-grade inner lacquered.
• Easy-open lid (EOL) with full aperture; double seam sealed.

Internal Coating:

• Epoxy-phenolic lacquer coating compliant with food safety standards.
• Meets UAE, EU, and Codex labeling requirements.

Certifications: ISO 22000: 2018