| rdfs:comment | - Canned Tuna is a food item featured in The Last Stand: Dead Zone.
- Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in edible oils, in brine, or spring water. In the United States, only Albacore can legally be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable. While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it is usually yellowfin, skipjack, or tongol (labelled "northern bluefin").
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| abstract | - Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in edible oils, in brine, or spring water. In the United States, only Albacore can legally be sold in canned form as "white meat tuna"; in other countries, yellowfin is also acceptable. While in the early 1980s canned tuna in Australia was most likely Southern bluefin, as of 2003 it is usually yellowfin, skipjack, or tongol (labelled "northern bluefin"). As tuna are often caught far from where they are processed, poor quality control leads to spoilage. Tuna are typically eviscerated by hand, then pre-cooked for 45 minutes to three hours. The fish are then cleaned and filleted, canned, and sealed. The sealed can itself is then heated (called retort cooking) for 2 to 4 hours. This process kills any bacteria, but retains the histamine that can produce rancid flavors. The international standard sets the maximum histamine level at 200 milligrams per kilogram. An Australian study of 53 varieties of unflavored canned tuna found none to exceed the safe histamine level, although some had "off" flavors. Australian standards once required cans of tuna to contain at least 51% tuna, but these regulations were dropped in 2003. The remaining weight is usually oil or water. In the US, the FDA regulates canned tuna (see part c). In 2008, some tuna cans changed from 6 ounces (170 g) to 5oz due to "higher tuna costs".
- Canned Tuna is a food item featured in The Last Stand: Dead Zone.
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