Carlson-Thurston-Stansby-1960-Proximate-Chemical-Composition-Raw-Precooked-C
anned-Tuna
If anyone wants a tif or pdf of this paper let me know.
Raw tuna in tuna directly out of the ocean is about 0.1 to 0.2 percent -
anything else is added salt.
How the salt is added depends on the manner of catch or processing.
1. Tuna caught with purse seiners (generally skipjack or yellowfin) will
pick up salt because they are chilled and frozen in dense brine. The amount
depends on the concentration of the brine, the size of the fish, the days in
brine, temperature of the brine, etc. These factors are well documented.
2. Tuna caught by longliners and blast frozen contains 0.1 - 0.2 % salt.
Thus this is the generally the only tuna that can be used in a lo-salt
canned tuna product.
3. All modern tuna canneries measure the salt or sodium of the incoming
fish. If the light meat (SJ or YF) require salt it is added on the canning
line at the media makeup. The longline fish will have salt added at this
step as well. If the light meat does not require salt to get it to the
desired level it is packed as is without added salt.
4. As Dr. Howgate correctly pointed out in another posting, there are
purchase specs for salt for purse seine caught fish. Exactly what they are
depends on the buyer and seller.
Best Regards
John DeBeer
e- john.debeer@cox.net
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Richard Chivers
Sent: Monday, August 14, 2006 3:07 AM
To: seafood
Subject: Sodium content of tuna
I have just received a query regarding the sodium content of tuna.
According to McCance and Widdowson tuna has the following sodium content:
Raw tuna 40-50 milligrams/100g
Cooked tuna in oil 290 milligrams/100g
Cooked tuna in brine 320 milligrams/100g
My contact wants to know why the sodium content increases so much through
cooking.
Thanks in anticipation
Richard Chivers
Seafood Audit International
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