Canned Tuna

Roya Kazem, US Foodservice Of San Francisco Brand Specialist,explains the features, advantages and benefits of canned tuna.

Roya Kazem, Brand Specialist on the right at the 2008 US Foodservice Spring Buying Show. Looking like a "Brand Ninja" wearing all black.

Solid Pack
USDA specifications allow up to 18% added flake. ***More Usable Tuna*** Rykoff-Sexton International® brand solid tuna specifications allow no more than 5% broken flake, not added grated flake, to be in the can.
Generally the percentage of broken flake found in our product is less than 5%.

Chunk Pack
USDA specifications allow up to 50% added flake. ***More Usable Tuna*** Rykoff-Sexton International® brand chunk tuna specifications allow a maximum of 20% broken flake, no grated flake, in our chunk Albacore tuna, a maximum of 20% flake in our chunk Tongol and Yellowfin tuna, and a maximum of 25% flakes in our chunk Skipjack tuna.

Clear brine is an indication of low fat content. ***Fat will affect drained weight of the product***
Look for fat floating on the top of the liquid. The floating fat generally indicates a stronger fishy tasting tuna.
This fat will affect drained weight of the product (less usable tuna) and the quality of the finished item.

Excessive fat is the result of poor storage and workmanship in the initial stages of processing.

less Burnt Flesh – Generally occurring during the retorting
(sterilization) process.
Burn spots occur in the flesh closest to the can. The tuna will appear
seared, with the flesh
being leathery and dry.
Burn spots are caused by improper packing of the tuna indicating there
was insufficient brine in the can.

less Blood Meat – When present, this is an indication of poor handling
of the fish as it was caught and poor cleaning if the fish during
processing.

Blood meat or bruised flesh has a very fishy aroma and bitter flavor.
When inspecting competitor’s tuna, look at the tuna very carefully for signs of blood meat and other defects.

Typically this is the area you will notice the greatest difference in products.
Our specifications for Rykoff-Sexton International® tuna call for any flake added to the can must be sorted to eliminate any defects present on the flake as well as larger tuna fillets.

This is typically not done with the competitive product on the market.

None of the Rykoff-Sexton International labeled tuna contains HVP, although it is added to the USF® chunk light Skipjack product.
HVP (hydrolyzed vegetable protein) will be listed as an ingredient if present.
HVP’s main purpose is to act as a binding agent for flake and as such will enhance the drained weight (it causes the tuna to hold excessive moisture).