RESEARCHES ON THE STABILITY AND SHELF-LIFE OF CANNED TOMATOES
Abstract
There is a series of internal and external factors in the food chain that influence the shelf- life of the packaging system- food stuff: the selection and quality of the raw materials, the fabrication network, the processing and conservation techniques, the packaging, storage and distribution for the consumers. The analyze of the long term stability of the lacquer layer in the case of the tin canned tomatoes with different lacquers (3 systems of epoxy phenolic lacquer) was accomplished to compare the protection abilities of the lacquers and the extension of the shelf-life. The analyze was done initially and along the storage and focused upon: the characteristics of the inner lacquer layer; the sensorial and physico-chemical characteristics of the product as well as the metal content (AAS). The results obtained were the following: the porosity of the lacquer layer on the empty cans as well as on the tested cans during the storage of 1 and respectively 2 years did not suffer any modifications. During the two analyzed periods of storage the sensorial properties and the physico-chemical ones of the product „Tomatoes paste”, including the heavy metals, differ according to the protection lacquer type of the cans: for the cans with white lacquer there are no modifications while for the cans with yellow lacquer, for both situations after 2 years of storage there are significant sensorial modifications due to the aggressiveness of the product content.
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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.
Online ISSN: 2559 - 6381
Print ISSN: 2068 - 6609