Professional Documents
Culture Documents
William Tuna Final
William Tuna Final
Market Acceptance
in the High Value Tuna Category
Tasteless Smoke “TS” and
Carbon Monoxide “CO”
Review
Money Makers in the High Value Tuna Category
● TS & CO product groups continue to have the most significant
financial growth impact, in the high value tuna category
● Key factors in the growth of TS and CO products:
● Food safety, handling tuna in the frozen form, avoids health hazards.
Human hair
Huber Tip – Hole on the Side Gas Flow Calibrated Needles
Anti Clogging (orifice next to human hair)
Micro orifice Standard needle
Products made without Gas Flow Regulated Needles (Massive Cracking)
TS & CO Products Made With Gas Flow Control Needles (No Cracks)
Loin freezing trays are being used to maintain the natural “V” shape
of the loin, so the defrosted product looks more fresh cut from the fish.
Other New Innovations and
Technology Trends
High Pressure Oxygen Treatment
● Dramatic color enhancement
● Extended color shelf-life up to five days
● Facilitates shipping of tuna fillets, with dramatic cost savings in air
freight and labor
● Accepted by regulatory authorities in all primary markets; including
US, Europe, and Japan
● Limited to fresh fish, not color stable after freezing
Yellowfin Bigeye
75% 25%
Antioxidants
● Application of extracts and vitiman compounds (rosemary, cellery,
Ascorbic acid, α-tocopherol (vitamin E), and selenium concentrates
● Applied by injecting liquid solution into the flesh, color stable when
when frozen
● Has not obtained market acceptance, competitive with TS or CO
● Inconsistant coloration and water in the meat
● Adulteration
SUMMARY
● Tasteless Smoke and Carbon Monoxide treatments lead the industry, in generating
high value products in the high value tuna category.
● There is a tread towards TS is gaining market share over CO, due to new market
countries, GRAS approval, superior label, and now royalty free in the US market.
● New innovations in TS and CO treatment technology, including automated gas
injection machines and gas flow calibrated needles, are resulting in higher quality
finished products, and corresponding higher market prices.
● New technologies, including high pressure oxygen treatment, antioxidants, and tuna
loin shipping cartons are adding value in both the fresh and frozen tuna category.