High Vacuum Flame Sterilization of Canned Diced Tuna: Preliminary Process Development and Quality Evaluation

Abstract

ABSTRACT A preliminary study of the potential of high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs study at five process levels, and comparative assessment of the physical, chemical and nutritional property of the raw, precooked, high vacuum flame sterilized (HVFS) and still‐retorted canned tuna. The vacuum achieved in the HVFS packs was significantly higher (P < 0.05) than the control packs. Fatty acid and amino acid composition, in‐vitro protein digestibility, and the Computed Protein Efficiency Ratio (C‐PER) were similar for the raw, precooked and canned tuna. Available lysine was marginally decreased by precooking, and HVFS processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin and mineral concentrations were generally lower in the retort process control canned tuna.