Saturday, January 23, 2010


Corned beef which is a salt cured meat preparation was originally developed by Irish immigrants who settled down in the American continent as a substitute to Bacon, not available at that time of history. Smoking the corned beef by traditional smoke process became popular as Pastrami in many parts of that country. Canned Tuna is an established category of fish product, accepted by the consumers readily because of its texture and nutrition. With the advent of modern freezing technology, canning process took a back seat, practically disappearing from the market. 'Corned' tuna is an attempt to revive the fortunes of canned tuna industry by reorienting the profile of the product.

"CORNED tuna, the latest discovery in tuna processing, has been found to be a good source of Omega 3 fatty acids, the nutritional elements that supply significant health benefits to the heart and the whole body. An entirely new food category resulting from meticulous research and studies, corned tuna is a product of food technology combining the systems used in corned beef preparation and canned tuna process. Corned tuna contains Omega 3 fatty acids or essential fatty acids that have been discovered in recent years as active protectors of the body's main organ, which is the heart. Scientific studies found that food rich in Omega 3 fatty acids help reduce triglycerides or unsaturated fats that accumulate in the human body and increase HDL cholesterol, also known as the good cholesterol. Higher HDL cholesterol levels translate to lower risk of coronary artery disease, according to health experts. Other studies also suggest that Omega 3 fatty acids may help lower high blood pressure".

With salt becoming the biggest villain of peace because of its adverse health implications, how far corned tuna can become popular remains to be seen. Probably the industry must be aware of this dimension and as canning preserves the product by thermal processing, salt content could be much lower than that present in conventional curing and the medium of canning.


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