Tuna processing

Tuna is an excellent source of lean protein, vitamins, minerals and omega 3 fatty acids. It is widely consumed, both raw and cooked, and canned tuna has even been called a "basic ingredient in healthful diets".

The processing of tuna under optimum operating conditions is very important to ensure a high quality product. 

Cabinplant can provide complete solutions for:

• Canning or pouch filling
• Processing of fresh or frozen loins
• Processing of other products (burgers, sausages, etc.)

Canning or pouch filling of skipjack consists of the following steps:

• Receiving of raw material
• Brine freezing (optional)
• Grading
• Integrated thawing, cooking and cooling
• Filleting and trimming
• Canning or pouch filling (also for a mix of tuna and vegetables)
• Dosing of oil, dressing, sauce, etc.
• Seaming
• Washing of cans
• Autoclaving
• Final packing in cartons, shrink-wrapping, or others

Processing of frozen loins (skipjack) can take place as follows: Filleting of cooked product, vacuum-packing in plastic, and freezing.

Processing of fresh loins (yellowfin, bigeye or albacore) takes place in the following steps:

• Receiving of raw material
• Manual skinning and filleting
• Cutting and trimming of loins
• Packing
• Cooling with ice or freezing

Cut-off product from the tuna production can also be used for e.g. burgers, sausages etc. or for canning. 

Link to machines:

Integrated thawing, cooking and cooling unit, manual cutting and trimming systems, washing of packaging and containers