Oil-packed tuna vs. Water-packed tuna
Even though it's the same canned tuna, what happens over time differs depending on the packaging method
🫒 Oil-packed
Texture change
Oil gradually permeates the tissue, becoming softer over time
Flavor
Many say it deepens over several months
Nutritional point
Fat-soluble vitamin D and selenium remain relatively higher
'3-month aging theory'
Conditions for this phenomenon to hold true
💧 Water-packed
Texture change
No oil to permeate, so no significant change over time
Flavor
Easier to become dry if the water is drained
Nutritional point
More omega-3 fatty acids remain as they aren't washed away
'3-month aging theory'
Weak basis for the theory
During the canning sterilization process (120℃ or higher for 4 minutes or more), enzymes are already inactivated — biochemical 'aging' does not occur in either method