lautnusantara.com Tuna is a marine fish with high economic and nutritional value. Tuna meat is rich in protein, omega-3 fatty acids, and essential vitamins and minerals such as vitamin D, B12, and selenium. To maintain quality and extend its shelf life, tuna is often processed into canned tuna products.

One of the important steps in the canned tuna manufacturing process is sterilization, which involves heating at high temperatures to kill pathogenic microorganisms and extend the product's shelf life. However, this process can also affect the nutritional content and sensory quality of the final product.

Effect of Sterilization on Nutritional Content

• Protein

Tuna protein content remains relatively stable during sterilization. However, slight protein denaturation occurs, which can increase digestibility. Therefore, the nutritional value of canned tuna protein remains relatively high.

• Omega-3 Fatty Acids (EPA and DHA)

Omega-3 is a component that is sensitive to heat and oxidation. The sterilization process can reduce omega-3 content by around 10–25%, depending on the temperature and duration of heating. The use of filler oils such as olive or soybean oil can help protect omega-3 from damage.

• Vitamins and Minerals

B-complex vitamins and vitamin D experience moderate degradation due to heat.

Minerals such as calcium, phosphorus, and selenium are relatively stable because they are resistant to high temperatures.

• Color and Texture

Sterilization may cause a slight change in color to a paler color and a softer texture due to protein denaturation. However, these changes are within sensory acceptable limits.

• Shelf Life of Canned Tuna

Effective sterilization results allow canned tuna to be stored for 2–5 years at room temperature without significant quality loss. Factors that influence shelf life include:

• Storage temperature: Low temperatures slow down chemical reactions and oxidation.
• Can condition: Damaged or leaking cans can lead to microbial contamination.
• Product composition: The use of fillers (oil or sauce) affects fat stability and flavor.

Properly sterilized canned tuna remains safe to consume during storage as long as the can is not rusted, bulging, or leaking.

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