• The monthly packaging world
• /
• s.234
• /
• pp.98-102
• /
• 2012

식품의약품안전청은 유통기한이 긴 식품에 주로 사용되고 있는 통조림 식품에 대해 Q&A 형식으로 제작한 '통조림 캔에 대하여 알아봅시다'를 홈페이지에 게재했다. 본 고에서는 ▲ 통조림 캔 안전관리 규격 ▲ 통조림 식품의 비스페놀A(BPA) 안전성 ▲ 통조림 식품 조리 및 보관 시 유의사항 등에 대해 살펴보도록 한다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.3
• /
• pp.380-383
• /
• 2000

국내에서 생산되는 농산물 통조림 중 황도, 백도, 파인애플, 밀감, 포도, 후르츠칵테일, 김치 통조림을 선택하여 실온에서 1년 동안 저장하면서 3개월 간격으로 개봉하여 pH를 비롯하여 주석, 납 함량을 조사하여 다음과 같은 결과를 얻었다. pH는 김치통조림을 제외한 모든 통조림에 서 저장기간의 증가에 따른 변화가 거의 없었다. 통조림 검사항목 중 중금속에 해당하는 납과 주석의 경우 저장기간 증가에 따라 함량이 증가하였으며, pH가 비교적 낮은 통조림의 경우 그 용출정도가 다소 높았으며 pH가 4이상인 김치 통조림에서는 타 시료에 비해 주석 함량이 비교적 낮았다. 저장기간이 12개월 경과 후에도 납, 주석함량은 모두 기준치에 비해 상당히 낮아 식품으로서 안전한 것으로 생각된다.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2001.05a
• /
• pp.118-119
• /
• 2001

일반적으로 시중에 유통되고 있는 일반통조림 제품은 조미액, 시럽, 물 등의 액즙을 함유하고 있어 이로 인해 제품의 중량의 증가, 가용성 성분의 희석, 액즙의 흡수와 팽윤으로 인한 조직감의 연화, 원료의 고유의 향기성분 손실 등과 조미액은 대부분 버리게 되므로 제품의 경제적 손실도 크다. 따라서 본 연구에는 종래의 통조림보다 가볍고, 조직감이 있으며 원료 고유의 향미를 살린 제품을 만들기 위한 기초적인 연구로 packing medium이 없는 고진공 통조림제품을 제조하여 일반통조림 제품과의 향기성분을 비교분석하였다. (중략)

• Journal of Food Hygiene and Safety
• /
• v.14 no.3
• /
• pp.265-269
• /
• 1999

Paralytic shellfish poison threatens public health most seriously from April to early May every year and gives adverse effects on export of these products. Major shellfish products exported were canned oyster, Crassostrea gigas and blue mussel, Mytilus edulis. Toxicities of canned shellfishes with toxin of low levels were mostly inactivated during the processing; in contrast, residual toxicity was of great concern with canned products from highly toxic shellfishes. This study was to provide basic data to establish food safety measure by evaluating the changes of toxicity during 2 year storage of canned products with toxic blue mussel and oyster. Any significant difference was not observed between two samples. Boiled can and smoked can showed inactivation of toxicity to some extent, whereas acidified can did not show reduction of toxicity even after 2 year storage. In case the initial toxicity of shellfish was high long term storage could not inactivate the toxicity of the canned product.

• Korean journal of food and cookery science
• /
• v.5 no.1
• /
• pp.69-74
• /
• 1989

Trans fatty acids are formed during refining process of vegetable oils (deodorization), hydrogenation, the high temperature treatment of oils and rancidity. Trans fatty acids contents were measured in vegetable oils added to tuna, oyster and mussel Can by Glass Capillary Gas Chromatography. Also Acid Values, Peroxide Values, iodine Values and Saponification Values of vegetable oils added to Can were determined. The results were as follows; 1. Among vegetable oils added to Can, trans fatty acids isomer of cotton seed oil were mostly t,c-18:2 and t,c,c-18:3. 2. Total average contents of trans fatty acids of soybean oil added to tuna Can (Ab) were shown the highest values among tuna (Aa, Ab), oyster, mussel (Cb) Cans. 3. All of oils added to Can had been keeping safe quality during 1 year or more with low Acid and Peroxide Values.

• Korean Journal of Food Science and Technology
• /
• v.19 no.5
• /
• pp.453-455
• /
• 1987

Swollen commercially canned grapes and peaches were collected to investigate the microorganisms involved in their spoilage. 6 of 52 grape and 19 of 23 peach samples were found to be spoiled by microorganisms. Yeasts were the only spoilage microorganisms of canned grapes with Saccharomyces cerevisiae as the leading spoilage yeast. Yeasts and bacteria were found from spoiled canned peaches. S. cerevisiae and Torulopsis stellata were the most important spoilage yeasts of canned peaches. Lactic acid bacteria, belonging to genera of Lactobacillus and Leuconostoc, were the most frequently found spoilage bacteria. Only one spore-forming bacterium, Bacillus licheniformis, was involved in the spoilage of canned peaches.

• Applied Biological Chemistry
• /
• v.47 no.3
• /
• pp.307-314
• /
• 2004

Specification and heavy metal contents of canned seafoods packed in oil were investigated. 30 species of canned tuna were classified by 4 groups as follow; group (sample codes, 1-10) composed of tuna and oil only, group (11-18) composed of tuna, vegetable and oil, group (19-27) composed of tuna, sauce and oil, and group (28-30) composed of tuna, vegetable, sauce and oil. Commercial canned shellfish packed in oil were mainly produced from sea mussel (sample codes, 31 and 32) and oyster (33-35). Can bodies of canned tuna were made by tin-plate, and used c-enamel or aluminium-paste as coating materials. In pH values of canned tuna, sample codes 1-10 (pH 5.55-5.69) and 19-27 (pH 5.17-5.85) were higher than sample codes 11-18 (pH 4.95-5.43) and 28-30 (pH 5.20-5.38). There was no difference in salinity (1.3-1.9%) and vacuum degree (15-18 mmHg) among canned samples. Heavy metal contents of canned seafoods ranged from 1.04-9.03 ppm for Sn, and 0.17-0.68 ppm for Pb. Those values are below the permitted range (less than 150 ppm for Sn and 2 ppm for Pb).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.211-215
• /
• 1989

The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.17 no.3
• /
• pp.165-169
• /
• 1984

In succession to the previous paper, the present studies were directed to determine the sterilizing valves ($F_0$) of the thermal processes for the canned smoked oyster in oil and the canned boiled oyster in brine. The heat penetration tests were carried out under the condition of industrial scale at the tannery of the Taiyang Silup Company, Pusan, Korea. The test cans were placed in the middle layer of the crate in which the same canned products were loaded with, and the test cans were arranged to the front, the middle and the rear in the retort. The heat penetration was tested three times with three cans at a time for each canned product. The heat penetration curve of the canned smoked oyster in oil shelved a simple logarimicth heating curve while that of the canned boiled oyster in brine showed a broken logarithmic heating curve. The calculated $F_0$ value for canned smoked oyster in oil packed into No. 3B square can was 14.58 and the canned boiled oyster in brine packed into No.7 fruit can was 14. 78. On the basis of the heat penetration data obtained. the nomographs representing the relationship between $F_0$ values and B values (process time including $42\%$ of come-up time) for the canned oyster products were constructed.

• Korean Journal of Food Science and Technology
• /
• v.17 no.2
• /
• pp.89-94
• /
• 1985

Seventy nine swollen commercially canned grapes and peaches were collected from wholesale and retail outlets in Seoul area for the investigation of the causes of their swell. Hydrogen generation and microbial spoilage were the only two common causes of can swelling. Nevertheless, the spoilage profile of the two products was different. Seventeen out of twenty one canned peaches were spoiled by microorganisms, while the rest of five were swollen due to hydrogen generation. In contrast, fifty one out of fifty eight canned grapes were swollen due to hydrogen generation, while the rest of seven were spoiled by microorganisms. Seventeen yeast and five bacterial strains were isolated and only the yeasts were identified to their genera and species. Saccharomyces cerevisiae was the most frequently isolated spoilage yeast, closely followed by Torulopsis stellata. Candida parapsilosis, Pichia kluyveri, Pichia membranaefaciens, Torulopsis globosa and Torulopsis lactis-condensi were also isolated but with lower frequencies.