The effect of canning in different oils sudi as olive oil, cotton seed oil and mixture of the two oils (1 : 1 v/v) with different packing solutions such as nisin, lemon juice and salt solution, and sterilization at 110 °C for 55 min and 121 °C for 40 min then stored at room temp for 6 months was studied. Different treatments were subjected to chemical and microbiological examination during subsequent storage. The obtained results revealed that the moisture, protein and fat contents were decreased, while, the results indicated a remarkable increase in ash content in all canned samples during storage period for 6 months at room temperature. An increase in total bacterial count of canned tuna fish samples without growth of Gostudium botuhnum during storage period for 6 months at room temperature was recorded. Based on the foregoing results of this investigation, it could be conduded that lemon juice solution at pH 4 as a natural material can be used as a packed solution in canned fish in order to reduce time of heat processing without consequent spoilage during the storage.