why is my canned tuna orange

Why Is My Canned Tuna Orange?

Have you ever cracked open a can of tuna expecting to see those familiar chunky pinkish-beige pieces bathed in oil or water, only to find the tuna meat tinted a strange orange color instead? If so, you’re not alone. Many tuna lovers have experienced this surprising sight and wondered what causes tuna to turn this unusual hue after canning.

As a long-time canned tuna consumer myself, I was curious to get to the bottom of this mystery. After doing some research, I discovered several potential reasons canned tuna can develop an orange tint Keep reading to learn the main factors that can turn your tuna orange, when it’s normal, and how to tell if orange tuna is still safe to eat

Overcooking During Processing

One of the most common reasons canned tuna may turn orange is overcooking during the commercial sterilization process Tuna fish is pre-cooked at high heat in the cans or pouches before sealing to kill any bacteria for shelf stability. However, if the tuna is overcooked or the heating process isn’t carefully controlled, the proteins in the meat can denature and take on an orange hue

This effect is similar to how the whites of eggs turn rubbery and orange when cooked too long. So orange tuna caused by overcooking is perfectly safe to eat, but the texture and moisture content may be less desirable. Properly cooked canned tuna should retain a tender, moist texture.

Insufficient Liquid in the Can

Another processing factor that can cause orange tuna is if the liquid in the can doesn’t fully cover the meat during cooking. If tuna chunks are exposed to air during the high heat sterilization step, the meat along the surface can become oxidized and take on an orange or brown appearance.

This also leads to a dry, stringy texture in the affected portions. Like with overcooking, though, oxidized orange tuna is still safe to consume as long as the can was commercially sealed and isn’t bulging or leaking. But for optimal texture and flavor, aim for tuna packed in cans with enough liquid to fully immerse the meat.

Natural Pigments in Albacore Tuna

Here’s an interesting fact about tuna: Certain species can develop an orange tint in the raw meat naturally due to pigments called carotenoids. This is most common in albacore tuna, whose diet includes carotenoid-rich crustaceans that lend an orange pigment to the flesh.

The concentration of carotenoids is highest in late summer when albacore tuna have been feeding heavily. When this orange-hued raw albacore is cooked, the carotenoid pigments become even more pronounced, resulting in vivid orange tuna. This is perfectly natural for albacore and not a quality concern.

In fact, the richer orange color is considered desirable by some who see it as a mark of quality albacore tuna. Just check the can label or look for the stamp “white albacore tuna” to determine the species. Albacore is pricier than the very light “chunk light” tuna from other species, which is why its deeper color is prized.

Signs Your Orange Tuna Has Gone Bad

While orange tuna due to overcooking, insufficient liquid, or natural albacore pigments is fine to eat, there are certain scenarios where orange discoloration does indicate spoilage. Here are the signs your canned tuna has gone bad and is unsafe to eat:

• Strong, sour, or sulfurous odor when opened
• Mold growing inside the can, on the tuna
• Soft texture and mushy breakdown, not firm chunks
• Visible bubbling, fermentation, or foaming inside the can
• Bulging or leaking can from gas production
• Slimy texture and very dark or greenish meat discoloration

I recommend immediately discarding any tuna that shows these more extreme signs of spoilage no matter what color it is, and especially if it has turned orange. Slimy or foamy canned goods can contain dangerous levels of bacteria like Clostridium botulinum. Don’t taste test suspect tuna!

Storing Tuna Properly to Avoid Spoilage

To get the most shelf life out of canned tuna and prevent severe quality loss or spoilage, be sure to store it correctly:

• Store unopened cans in a cool, dry pantry away from direct sunlight
• Refrigerate opened canned tuna and use within 3-4 days
• Look for cans without dents, rust, or swelling before purchase
• Use tuna by the “best by” date printed on the can

Following the safe handling instructions will give you peace of mind that your canned tuna will stay fresh and delicious—whether it’s pink, beige, white, or orange! The natural color variations you see in tuna meat don’t necessarily indicate spoilage. With high-quality processing standards today and proper storage, you can enjoy canned tuna of all colors with confidence.