processing methods, and storage conditions.
Canned Tuna Oil Shouldn’t Automatically Be Thrown Away
Researchers at the Experimental Station for the Food Canning Industry (SSICA) in Parma, on behalf of ANCIT (National Association of Fish and Tuna Canners), conducted a study examining the olive oil contained in traditional 80-gram cans of tuna from several brands.
For a more detailed analysis, the cans were stored at three different temperatures—4°C, 20°C, and 37°C—to observe possible changes over a period of 13 months. During this period, researchers conducted tests to evaluate
