New Innovation, Technology Trends, and 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. ● New processing technologies are producing higher quality products. ● Market acceptance, high quality, safe products, promoting deeper market penetration.
New Development and Trends
Trend Towards Tasteless Smoke Market Expansion ● TS has a larger worldwide market acceptance; Canada, Australia, and New Zealand accept Tasteless Smoke, but do not allow Carbon Monoxide ● The US Patent for Tasteless Smoke expired in 2016, TS is now “Royalty Free” ● Tasteless Smoke is clasified by the US FDA as GRAS, CO is not ● TS is a superior label, as consumers associate CO as posionious gas
Advancements in Application Technologies for CO and TS Production ● Developments in high output, automated gas injection machinery, both conveyor and bucket styles ● Improvements in high tech needles, that control gas flow rate, to prevent meat cracking, while providing complete coloration, without needle clogging
Vietnam made (MenT Brand): Philippine made: (HIS brand) Pneumatic Injection Machine Hydraulic Injection Machine
384 Needle Manifold
Non-coring tip Micro orifice Coring tip Human hair Huber Tip – Hole on the Side Gas Flow Calibrated Needles Anti Clogging (orifice next to human hair)
Standard needle Micro orifice
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
Bigeye Yellowfin Untreated Lip Stick Untreated Lip Stick CO High Pressure Oxygen Treatment is Effective on Yellowfin an Bigeye
1 Day 4 Days Untreated CO Lip Stick CO Lip Stick Untreated 24 Hours After Treatment 96 Hours After Treatment
Fresh Tuna Loins Boxes
Fresh Tuna Preparations 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.
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