The U.S. Canned Food Alliance (CFA) commissioned the University of Massachusetts (UMass) to conduct a study to compare the nutritional value and sensory appeal of recipes prepared with canned, fresh and/or frozen ingredients. The study was conducted in three phases and tested recipes that were selected from well-known cookbooks and online recipe sources.
The objective of the UMass study, conducted on behalf of the CFA, was to compare both the nutritional value and the sensory appeal of 40 recipes prepared with canned, fresh and/or frozen ingredients. The researchers found that recipes using canned ingredients are similar in nutritional value and sensory perception to those made with fresh and frozen ingredients.
Here below the results of the study related to canned tuna vs fresh and frozen tuna:
Key Findings – Phase I.:
This study shows that the ingredients you choose, regardless if they are in the fresh, frozen or canned form, are what really determine a recipe’s nutrient content. Recipes repared with canned foods delivered favorably on taste, appearance, aroma and texture when compared to their fresh and frozen counterparts.
Tuna Salad in a Pita
Prepared with white tuna, pita bread, celery, finely chopped apples, hard-boiled eggs and mango. Two versions of the recipe were analyzed – one with a canned ingredient and one with a fresh ingredient – with white tuna as the variable ingredient.
• Nutritional Findings: The Tuna Salad in a Pita proved to be an excellent source of protein, B-12, niacin and thiamin and a good source of riboflavin, folate, iron and fiber – regardless of the recipe’s ingredient form (canned or fresh).
• Sensory Findings: Consumers scored the Tuna Salad in a Pita made with canned, white tuna equal to the same recipe made with cooked, fresh tuna when compared to taste, appearance, flavor and overall acceptability.
Key Findings – Phase II.:
This part of the study reinforces the results of Phase I. and shows that the ingredients you choose, regardless of whether they are fresh, frozen or canned, are what really determine a recipe’s nutrient content. Recipes prepared with canned foods delivered favorably on taste, appearance, aroma and texture when compared to their fresh and frozen counterparts.
Tuna Noodle Casserole
Prepared with tuna, egg noodles, mushrooms, red bell pepper, onions, milk, flour, cheddar cheese, crackers, parsley, salt and black pepper. Two versions of the recipe were analyzed – one using a canned ingredient and one using a fresh ingredient – with tuna as the variable ingredient.
• Nutritional Findings: A serving of the Tuna Noodle Casserole recipe, regardless of the form of the ingredient (canned or fresh) in the recipe, is an excellent source of protein, riboflavin, niacin, calcium and phosphorus and a good source of vitamin C, folate, iron, magnesium and zinc. Also, the recipe using canned tuna provided an excellent source of vitamin B-12 and the recipe prepared with fresh tuna provided a good source of vitamin B-12. While the Tuna Noodle Casserole made with canned foods is a good source of vitamin B-6 and thiamin, the recipe made with fresh tuna provided significantly higher amounts and is an excellent source of both vitamins.
• Sensory Findings: Consumers rated the Tuna Noodle Casserole prepared with canned tuna higher in overall acceptability and flavor than the same recipe prepared with fresh tuna. Consumers rated the two versions similarly with regard to appearance, color, aroma, texture and aftertaste.
Key Findings – Phase III.:
This part of the study reinforces the results of Phase I. and II. and shows that the ingredients you choose, regardless of whether they are fresh, frozen or canned, are what really determine a recipe’s nutrient content. Recipes prepared with canned foods delivered favorably on taste, appearance, aroma and texture when compared to their fresh and frozen counterparts.
Tuna Bruschetta
Prepared with tuna, tomatoes, olive oil, red wine vinegar, basil, garlic, salt, and Italian bread.
Two versions of the recipe were analyzed – one using a canned ingredient and one using a fresh ingredient – with tuna as the variable ingredient.
• Nutritional Findings: One serving of the Tuna Bruschetta is an excellent source of niacin and a good source of manganese and vitamin C, regardless of the form of the ingredient (canned or fresh) in the recipe. The fresh version is an excellent source of protein, while the canned version has slightly less and qualifies only as a good source. Also, the fresh version is an excellent source of thiamin, while the canned version is a good source of vitamin B-12.
• Sensory Findings: Consumers rated both versions (canned and fresh) equally based on appearance, color, aroma, flavor, texture and overall acceptability. The recipe prepared with canned tuna was found to have a significantly less acceptable aftertaste than that prepared with the fresh tuna.