scholarly journals QUALITY EVALUATION OF THE INTERNAL METALLIC COATING FOR SOME FOODS THAT AVAILABLE IN THE LOCAL MARKETS

2020 ◽  
Vol 12 (2) ◽  
pp. 12-21
Author(s):  
Mohammed A. Alsoufi1 ◽  
◽  
Adil. T. Al-Mousawi2 ◽  
IhsanHadi Obaid3 ◽  
◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Storage Conditions ◽  
Trade Mark ◽  
Food Samples ◽  
Warning Signs ◽  
Permissible Limit ◽  
Metallic Coating ◽  
Canned Food ◽  
Local Markets ◽  
Batch Number

The study aimed to estimate the content of lead and determine the quality of the internal coating of metal cans through electrical conductivity as well as to determine the accuracy of the information card for some types of canned food that available in local markets. The information card test showed that all of these samples contained the name of the food, trade mark, country origin, weight, and components, as was indicated by the company producing in all of them except for the C12 sample which was otherwise, and the batch number was mentioned in all samples except for the C3 and C17 which was not clear and not mentioned in the C21, and the validity period was observed (produce and finish) in all samples except for the C3, which was not clear, and all the samples contained storage conditions and warning signs except for the C1 and C3 that were not mentioned, and the language of the card for all models was Arabic and English as well as the C3 form contained the Persian language and the form C21 on the French language. The lead content (mg/ kg) in all samples was within the permissible limit in the Iraqi standard specifications, and the examination of the electrical conductivity of the internal metallic coating of canned food samples showed that the recorded values for the form C1, C9, C12 and C20 were 19.6±0.2944, 155.2±3.2568, 135.8±2.7725 and 88.5±2.8856 mA respectively, and this indicates the failure of these samples due to the electrical conductivity exceeding 10mA, while the C2, C3, C5, C6, C7, C10 and C11 samples succeeded in passing this test because the electrical conductivity did not exceed the permissible limit, while no examination of the remaining models for failure to fix the electrode at the base of the package.

scholarly journals ANALYSIS OF BISPHENOL A IN INDONESIAN CANNED FOOD BY GAS CHROMATOGRAPHY

2018 ◽  
Vol 10 (1) ◽  
pp. 19 ◽  
Author(s):  
Herman Suryadi ◽  
Amiratul Haq Rasyid ◽  
Harmita .
Keyword(s):  
Gas Chromatography ◽  
Bisphenol A ◽  
Gas Flow ◽  
Storage Conditions ◽  
Food Samples ◽  
Sample Type ◽  
Canned Food ◽  
Flame Ionization ◽  
Accuracy And Precision ◽  
Group A

Objective: This study aimed to design and optimize a gas chromatography-flame ionization detection (GC-FID) method to determine the bisphenol A (BPA)content in Indonesian canned food samples.Methods: GC with Hewlett-Packard-1 capillary columns (length, 30 m; inside diameter, 0.25 mm; and film thickness, 0.25 μm) was used with a columntemperature of 150°C that was programmed to increase by 10°C/min to 260°C. Injector and detector temperatures were 280 and 300°C, respectively,the gas flow rate was 1.0 mL/min, and injection volume was 3.0 μL. Three types of canned food samples were prepared by ethyl acetate extraction andstored under four different conditions (4–8°C, 25–30°C, 40°C for 30 min, and 40°C for 60 min) to determine BPA migration levels.Results: Method validation (system compatibility, selectivity, calibration curve linearity, accuracy, and precision) was acceptable for BPAconcentrations ranging from 2 to 15 μg/mL, with a coefficient of correlation of 0.99983. The limits of detection and quantitation were 0.287 and0.956 μg/mL, respectively. Only one canned food sample type (Group A) showed BPA contamination under all storage conditions and exceeded therecommended guidelines for daily ingestion.Conclusion: The optimized GC-FID method was selective and relatively sensitive in the detection and quantitation of BPA. Furthermore, higherstorage temperatures and durations increased the level of BPA migration into food.

scholarly journals Quality Assessment of Raw Honey Issued from Eastern Romania

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 247
Author(s):  
Aida Albu ◽  
Cristina-Gabriela Radu-Rusu ◽  
Ioan Mircea Pop ◽  
Gabriela Frunza ◽  
Gherasim Nacu
Keyword(s):  
Electrical Conductivity ◽  
Refractive Index ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Ash Content ◽  
Botanical Origin ◽  
Free Acidity ◽  
Qualitative Level ◽  
Raw Honey

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions.

Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 310-321
Author(s):  
Muhammad Ezzudin R. ◽  
X.X. Lim ◽  
Uthumporn U. ◽  
N.Y. Shariffa ◽  
C.L. Liew
Keyword(s):  
Glutamic Acid ◽  
Dietary Fiber ◽  
Food Products ◽  
Food Samples ◽  
Canned Food ◽  
Total Dietary Fiber ◽  
Promising Alternative ◽  
Nutritional Values ◽  
Canned Tuna ◽  
Cooked Food

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

Monitoring studies of the qualitative composition of canned meat of domestic producers

2021 ◽  
pp. 746-749
Author(s):  
S.Yu. Soldatova ◽  
G.L. Filatova
Keyword(s):  
Food Additives ◽  
Complete Information ◽  
Food Samples ◽  
Meat Processing ◽  
Canned Food ◽  
Regulatory Documents ◽  
Wide Range ◽  
Histological Method ◽  
Canned Meat ◽  
High Level

Meat-processing enterprises produce a wide range of canned meat in different price categories. Complete information about the composition enables consumers to choose a product that meets their needs. However, the information on the label does not always correspond to the true composition of the canned food, and consumers are deceived in their expectations. Often, food additives that are not permitted by regulatory documents or are not declared on the label are introduced into the recipe. The purpose of this study was to identify the composition of canned meat lumps of popular brands produced from premium beef in accordance with GOST 32125 “Canned meat. Stewed meat”. The study was carried out by histological method. In many canned food samples, vegetable protein products, as well as thickening food additives, such as carrageenan, gums, starch, were found. The conclusions are made about the high level of falsification of this type of product.

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

scholarly journals Assessment of Salinity and Fluoride in Groundwater of Semi-Arid Region of Punjab, India

2017 ◽  
Vol 12 (1) ◽  
pp. 34-41 ◽  
Author(s):  
Gopal Krishan ◽  
M. S Rao ◽  
C. P Kumar ◽  
Sudhir Kumar ◽  
R. S Loyal ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Drinking Water ◽  
Human Health ◽  
Arid Region ◽  
Permissible Limit ◽  
Groundwater Levels ◽  
Groundwater Samples ◽  
Semi Arid Region ◽  
Semi Arid ◽  
Who 2008

Groundwater is the major source of drinking water in Southwestern semi-arid region of Punjab, India which is now facing severe salinity and fluoride (F-) problems. A study was carried out in the Bathinda district of southwest semi-arid region of Punjab to assess the salinity and F- concentrations. Groundwater samples from 21 locations were analyzed, and 59% were found to exceed the permissible electrical conductivity (EC) limit of 1500 µS/cm1. Fluoride concentrations exceeded the WHO (2008)1 permissible limit of 1.50 mg/L in 69% of the samples which may significantly affect human health by causing fluorosis. The increase in groundwater levels leading to high evaporation which caused an accumulation of salts and further resulted in increase in EC. The increased F- concentration is mainly due to rock-water interactions which led to fluorite dissolution.

scholarly journals THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE COMPOSITION AND KEEPING QUALITY OF PROCESSED MILK

2021 ◽  
Vol 4 (1) ◽  
pp. 159-174
Author(s):  
E. A. Olaloku ◽  
A. F. Fagbohun
Keyword(s):  
Milk Fat ◽  
Milk Protein ◽  
Storage Conditions ◽  
Plate Count ◽  
Local Markets ◽  
Fresh Milk ◽  
Keeping Quality ◽  
Dye Reduction

Samples of four major brands of tinned evaporated milk purchased from the local markets in Ibadan and cartons of pasteurized fresh milk from the Iwo Road dairy were left sealed or unsealed after opening. The samples were then stored on the shelf, in a bowl of water or in a refrigerator (storage conditions commonly used in many Nigerian homes). At 0, 24, and 48 hours, the samples were assessed for percentage fat and protein as well as bacterial quality using the plate count and the dye reduction tests. The results showed that percentage milk fat remained unchanged after 48 hours of storage under the different conditions. Changes in percentage milk  protein were also minor. Keeping quality in terms of total counts and dye reduction times, were poorest under shelf storage and best under refrigeration. Sealing the samples resulted in better keeping quality.

scholarly journals The influence of frozen storage conditions on selected quality parameters of poultry and pork

2018 ◽  
Vol 19 (6) ◽  
pp. 1137-1140
Author(s):  
Krzysztof Tereszkiewicz ◽  
Magdalena Pigoń ◽  
Piotr Molenda ◽  
Karolina Choroszy
Keyword(s):  
Electrical Conductivity ◽  
Water Absorption ◽  
Water Content ◽  
Ph Value ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Chemical Parameters ◽  
Physico Chemical

The paper presents results of studies concerning the influence of frozen storage conditions on selected quality parameters of poultry and pork. The following physico-chemical parameters were analysed: water content, pH value, lightness of colour, electrical conductivity and water absorption. It was observed that during the analysed period of frozen storage similar changes of the examined quality parameters occurred in both types of meat, yet with a different intensity. In poultry, higher losses of water were observed, as well as a significant increase in light-ness of colour and in the index of water absorption. In pork, changes in pH value and electrical conductivity were the most visible.

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