The document summarizes the tuna processing and production process. It discusses that tuna is caught using methods like purse seining and longlining. After catching, tuna are rapidly cooled. They then undergo precooking using atmospheric steam, which is a critical process before retorting. Precooking involves cooking the tuna to a target temperature to facilitate canning. It also provides nutritional information and discusses laws and regulations for canned tuna standards.

1. T U N AProcessing By: Sayed Naim KHALID

2. Table of contents: Objective Introduction Statistics Nutritional values Methods of catching(fishing) Processing diagram Precooking Laws and regulations references 2 Food Processing Diagram - SF2M

3. Objective We are going to explain the precooking process in the Tuna processing and production Food Processing Diagram - SF2M 3

4. 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 4 Food Processing Diagram - SF2M

5. Stats: 5 Food Processing Diagram - SF2M Source: (1)

6. Stats: 6 Food Processing Diagram - SF2M Source: (1)

7. CannedTuna Nutrition Facts 7 Food Processing Diagram - SF2M Source: (1)

8. Methods of CatchingTuna PurseSeining - جال Longliningد اوږدو تارونو او چنګکونو په واسطه- Pole and Line د کښتۍ په واسطه ـ Soon 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. 8 Food Processing Diagram - SF2M Source: (1)

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

10. 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. 10 Food Processing Diagram - SF2M Source: (2)

11. The target temperature of the tuna at the thickest point of the fish,as measured along the backbone,rangesfrom 50 to 70 °C depending on a number of factors including raw material quality and tunaspecies. The time to reach the target temperature ranges from 1 h for small fish to over 8 h for large fish. 11 Food Processing Diagram - SF2M Source: (2)

12. Températures thatshouldbeconsidered in precooking: 12 Food Processing Diagram - SF2M Source: (2)

13. 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 temperatureof 32–38 °C. 13 Food Processing Diagram - SF2M Source: (2)

14. Disadvantages: Oxidation Discoloration of surface Hardening of surface create problem for filling Attack of MO and enzymes degradation Advantages: Yield a. remove muscle water – (avoid can rejection =more water and low fill) b. Reduce skinning labour 2. Quality a. more and consistently better loins. 14 Food Processing Diagram - SF2M Sources: (1, 2)

15. Laws and Regulations CODEX STANDARD FOR CANNED TUNA AND BONITO - CODEX STAN 70-1981, REV.1-1995 US cannedtuna 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'scannedtuna standard - ThaiIndustrial Standard, TIS 142-2530(1987) , Standard for Cannedtuna Food Processing Diagram - SF2M 15 Source: (1)

16. Canned Tuna Product identity CFR 21 Part 161.190 Food Additives-Codex 16 Food Processing Diagram - SF2M Double click for file Source: (1)

17. Reference(consultation date:23.04.2011) - Tuna Production http://www.foodmarketexchange.com/datacenter/product/seafood/tuna/dc_pi_sf_tuna01.htm 2. Precooking and Cooling of Skipjack Tuna http://www.dspace.espol.edu.ec/bitstream/123456789/14620/17/17%20APENDICE%20D1.pdf 3. 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 17 Food Processing Diagram - SF2M