Pune, Maharashtra, India, September 7 2021 (Wiredrelease) Market.biz –:Canned tuna is a common ingredient in most household pantries and can be stored for several years. It is a protein-rich and low-cost food item, making it a preferable ingredient of day-to-day meals. Nicolas Appert, a Frenchman, is known as the “Father of Canning.” The concept of fish preservation was started in 1795 by him when he placed sealed bottles of fish in a pot of simmering water. France had offered a 12,000 Fr. reward to anybody who could come up with an inexpensive and effective technique of storing huge quantities of healthy food during the Napoleonic Wars. The big size of France’s army of the time required a frequent supply of high-quality food to maintain their strength. In 1810, Appert’s innovation was accepted for review resulting in him getting the reward.
As canned tuna is often used in salads, croquettes, burgers, tacos, sushi, as well as in sandwiches, burgers, spaghetti, and tacos. Consumers that would want a convenient solution for a healthy lifestyle prefer canned tuna due to its quick and uncomplicated preparation. In the future, these factors are expected to increase the demand for canned tuna across the world.
However, due to water pollution, a large amount of mercury is found in fish. According to research, excessive mercury exposure has been linked to significant health concerns in humans including damage to the peripheral nervous system, cancer, etc., Mercury can accumulate in high concentrations in tuna since the species feeds on tiny fish that might potentially be polluted with mercury. The mercury content of tuna tends to be greater than that of salmon or tilapia. A tuna’s mercury content is determined based on its species. Larger tunas, such as bigeye and albacore, tend to have greater mercury levels. Mercury levels are low in smaller tuna species, such as light tuna and skipjack.
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