Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)

- Heat penetration was faster in yellowfin tuna processed with sunflower oil.
- Tuna canned with sunflower oil decreased process time for equal lethality.
- Histamine content increased with heat treatment stages but did not exceed the limit.
- Processing in sunflower oil provided protective effect against lipid oxidation.

Effect of different filling medium on cooking time and quality of yellowfin tuna during canning was assessed. Lag phase for heating was lowest for tuna processed in sunflower oil whereas lag factor for cooling was lowest for tuna in groundnut oil. Reduction in total process time was noticed in tuna processed in sunflower oil owing to faster heating rate as compared to processing in coconut oil and groundnut oil. Histamine content increased significantly (P < 0.05) after heat treatment irrespective of medium. Increase in lightness (L∗) and textural parameters, chewiness and springiness was observed for tuna after heat processing. Heat processing in sunflower oil medium also showed reduced rate of lipid oxidation probably due to its protective antioxidant activity. Energy value of yellowfin tuna processed in sunflower oil was 177 kcal 100 g−1 which is slightly higher than samples processed in coconut oil and groundnut oil.