Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers' taste.

Assessment of Trace Elements Supply in Canned Tuna Fish Commercialized for Human Consumption in Brazil

This study evaluates the elemental content in 4 types of canned tuna fish groups, each with 4 brands that are commercialized for human consumption in Brazil. The results are based on trace elements in canned tuna fish quantified by ICP OES and a comparison to limit levels set by the FAO/WHO. We also checked the carcinogenic risk (CR), non-carcinogenic risk (Hazard Index (HI) and Hazard Quotient (HQ)), and pollution index (PI) for the studied canned tuna samples. As and Se concentrations in all groups are above the intake values set by FAO/WHO considering specific groups. The carcinogenic risk values for arsenic (As) in groups are considerably unacceptable (≥10−4). Hazard quotients (HQ) were >1 for As in all groups, while no sample was below 1 for HI. The pollution index (PI) results show that the main canned tuna fish contaminant is aluminum, then selenium and arsenic, respectively. Only half of the samples did not present elemental contaminant levels. All studied brands of canned tuna presented elemental concentrations that could pose a health risk to human consumption, that could be from CR, HQ, HI, or PI. The contaminant levels are alarming and should raise a red flag for the intake of these products, especially a long-term one. These results urge the authorities to supervise and enforce better practices for this type of food, protecting their population from health hazards.

Product Authentication Using Two Mitochondrial Markers Reveals Inconsistent Labeling and Substitution of Canned Tuna Products in the Taiwanese Market

Fish of the tribe Thunnini represent a significant proportion of the stock caught by the fishing industry, with many of these fishes being collectively called tuna. However, only certain species can be used legally as an ingredient in canned tuna products, depending on regional food regulations. In Taiwan, only Thunnus species or Katsuwonus pelamis can be used as canned tuna. Here, we authenticated 90 canned tuna products, including 25 cat food samples, by sequencing two mitochondrial regions, 16S rRNA (16S) and the control region (CR). BLAST analysis revealed that Sarda orientalis, Euthynnus affinis, Auxis rochei, and Auxis thazard are all used as substitutes for legitimate tuna products. We found that 63.33% of investigated samples are true canned tuna, i.e., contain Thunnus species or skipjack tuna. We advocate that the Taiwanese government publishes an official standardized list of fishes, especially so that scientific, Chinese and vernacular names can be assigned unambiguously based on a “one species-one name policy”, thereby clarifying which species can be used in seafood products such as tuna. Furthermore, we feel that the large-scale and long-term monitoring of canned tuna products is warranted to fully assess the extent of tuna product adulteration in Taiwan.

Exposure assessment to essential elements through the consumption of canned fish in Serbia

The aim of this study was to provide a quantitative exposure assessment to essential elements through the consumption of canned fish in Serbia. This objective was fulfilled by analyzing content of essential elements in canned fish and by using data from a food consumption survey. Consumption survey of canned fish was designed and performed to general principles and EFSA guidelines on data collection of national food consumption. The questionnaire was performed on 1,000 respondents during 2018. Determination of copper, zinc and iron levels were performed on 454 canned fish and seafood samples divided into four groups (canned tuna, canned sardines, canned other sea fish and canned seafood) during five consecutive years (2014–2018). This study showed significant association between sex, BMI and weight and consumption patterns. Obtained average weekly consumption of canned fish confirms our assumption that consumption of canned fish is significant in Serbia. Zinc and iron were found in all 454 samples (100%), and copper in 222 samples (48.9%). The average obtained concentration in all samples were 1.268 mg kg–1 for Cu, 5.661 mg kg–1 for Zn and 9.556 mg kg–1 for Fe. The highest concentration for all three minerals were found in canned sardines (Cu — 6.49 mg kg–1, Zn — 37.2 mg kg–1 and Fe — 21.8 mg kg–1). Obtained mean exposure to intake of copper, zinc and iron from canned fish was 1.2241 μg/kg bw/day, 5.4634 μg/kg bw/day and 9.2231 μg/kg bw/day, respectively. Exposure of Serbian population to zinc, copper, and iron through consumption of canned fish is less than recommended daily reference intakes and there is no risk of reaching toxic levels by consuming fish.

Rapid determination of histamine levels in canned tuna by a novel spectrophotometric method

Histamine is the most common biogenic amine and is responsible for Scombroid fish poisoning. The presence of histamine at high concentrations in foodstuff indicates a public health issue Therefore, to the assurance of safety and quality, the monitoring of histamine concentration in fish and fishery products is urgent. To this aim, histamine content in 30 samples of canned tuna was measured by the UV-Vis spectrophotometry method. Linear regression was gained (R2 = 0.9905). The range of histamine levels was calculated between 85.04-125.08 mg kg-1 with an overall mean of 98.104 ± 5.18 mg kg-1. 40% of the samples were contained more than 100 mg kg-1, the allowable limit declared by Iranian National Standard (INS). However, The histamine amount of all samples were below the limit set by Codex Alimentarius (200 mg kg-1). There was no significant difference between the mean values of histamine in various brands of canned tuna. This spectrophotometric method used in this study can be introduced as a simple, applicable method for rapid monitoring of fish products, which is based on histamine reaction with copper and Alizarin Red S.

Evaluation of ZnO-NPs in canned seafood by single particle ICP-MS determination

Zinc is a well-known essential micronutrient, widely used as a food supplement, antimicrobial agent and food preservation. NOAEL was established at 50 mg/person per day and an upper limit of 25 mg/person per day was recommended. ZnONPs are GRAS substances approved by FDA. Nanotechnology is an emerging issue because of the industrial widespread use of ZnO nanoparticles and their potential toxicity and bioaccumulation. Aim of this study is to provide information regarding the quantification of ZnO-NPs, which may be intentionally or unintentionally added, in different brands of canned tuna (CT) and canned clam (CC), and to provide a first esteem of dietary exposure. Canned seafood was subjected to an alkaline digestion with TMAH. Assessment of ZnONPs was performed using a NexION 350D with the Syngistix Nano Application software (Perkin Elmer), allowing to identify number of particles, size and size distribution of metal NPs with the simultaneous quantification of the dissolved elemental concentration. Estimated Meal Intake was evaluated for adults by assuming a meal size of 227 g, 70 years old and 70 Kg of b.w. Results revealed a comparable mean size range between the considered food item (CT 69-80 nm; CC 75-83 nm). Concentration of ZnONPs are significantly higher in CC versus CT (CT 3.2-9.8 µg/Kg; CC 7.7-11.3 µg/Kg). The same we found for dissolved Zn concentration (CT 19.1-28.4 mg/Kg; CC 27.4-39.2 mg/Kg). For CT it was estimated an EMI of 0.018 µg/Kg bw for ZnONPs and 79.9 µg/Kg bw for dissolved Zn. For CC it was estimated an EMI of 0.031 µg/Kg bw for ZnONPs and 109 µg/Kg bw for dissolved Zn. Our findings revealed that ZnO-NPs have the potential to bioaccumulate in marine organisms, and seafood could be an important uptake route of ZnONPs. These results are a first important step to understand the ZnONPs human dietary exposure, but the characterization and quantification of ZnONPs is necessary for a large number of food items. Key messages The extensive use and discharge of ZnONPs will probably expose human population to concentration higher than the recommended upper limit 25 mg/person per day. The quantification of ZnONPs dietary exposure will be useful for risk assessors in developing provisional tolerable daily intake.

Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

Determining the Lithium and Calcium Concentrations in Canned Tuna Fish in Iran

Backgrounds and aims: Nutrition is the main way to receive the trace elements that human body needs. Lithium (Li) and calcium (Ca) are two trace elements, which have important roles in human body. There are a few studies about the amounts of calcium and lithium in canned tuna fish. The aim of this study was to determine the concentrations of calcium and lithium in canned tuna fishes. Materials and Methods: To this aim, 150 samples of canned tuna fishes from two well-known brands (Majid and Poolak), marketed in Khuzestan province of Iran, were obtained. Li contents of the samples were measured by atomic absorption spectrometry (AAS) with atomization in graphite furnace. Ca contents of the samples were measured by AAS using nitrous oxide-acetylene flame. Results: The mean concentrations of calcium in canned tuna fish of Majid and Poolak brands were 448.47 and 398.22 mg/kg, respectively. Additionally, the mean concentrations of lithium in canned tuna fish of Majid and Poolak brands were 38.42 and 39.67 mg/kg, respectively. The mean concentration of calcium in the investigated canned tuna samples fish was lower than provisional tolerable intake (PTI) per day (1000 ppm) set by World Health Organization (WHO) and Environmental Protection Agency (EPA). However, the mean concentration of lithium in the studied canned tuna fish samples was higher than PTI/day (0.650- 3.1 ppm) Set by EPA. Conclusion: The results of current study showed that the marine food industries need a more-precise and serious monitoring by public health organizations. Additionally, protecting the marine environment from pollutions is an obligation that needs the attention of related organizations and authorities.&nbsp;

Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods

Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. Fish containing high levels of histamine have been associated with many instances of “scombroid poisoning”. Since histamine is heat resistant, its presence has been used as an indicator of the good manufacturing practice and of the preservation state of canned tuna. In this study we have applied a rapid screening method to determine the presence of histamine in canned tuna marketed in Sardinia (Italy). A total of 165 samples of canned tuna were screened for the qualitative determination of histamine by HistaSure™ Fish Rapid Test. The results were consistently in agreement with the food safety criteria (<100 mg/kg of histamine) laid down in EC Regulation 2073/2005 (as amended). The HistaSure™ kit was confirmed as a rapid screening method for the presence of histamine in canned tuna.