Biological value of canned baby food with added protein enrichment

The biological value of new canned meat baby food "Kroshka" with an addition of a protein enrichment agent was investigated. The introduction of protein enrichment in the formulation of the canned food was found to increase its biological value, the latter being related to the concentration of the protein addition. Moreover, the study of canned food containing an additional protein enrichment agent had a beneficial effect on hemopoiesis as well as on the function of the liver and on some aspects of the mineral metabolism.     

Use of dietetic canned meats in the nutrition of infants with food allergy

Formulas have been developed for special canned pig meat "Pig meat puree" and "Cheburashka" and horse meat "Konek-gorbunok", and a combination of pig and horse meat "Vinni Pukh", without extractives. The above canned meat produced a high therapeutic effect when it was included into the diet of infants suffering from food allergy because of sensitization to cow milk and beef proteins. The canned meat permits correcting the ration by protein component and providing 25-30% of daily protein requirement of an infant.     

A clinical and experimental study of the food and biological value of dietetic canned chicken meat for children

The results are presented of clinico-experimental investigations of 4 different variants of dietetic canned chicken meat for children. The products were enriched with blood stimulants. Certain clinical and hematological parameters were used for the evaluation of the effectiveness of the canned chicken meat. The results obtained have evidenced that the products studied are tolerated well and produce a pronounced antianemic effect.     

Technochemical characteristics of canned "Natural Antarctic shrimp meat" and its nutritive value

The authors studied the technochemical characteristics and biological value of the canned food prepared from Antarctic krill--a new type of raw material. Lipids were assayed by thin-layer chromatography, fatty acids by means of a G-180 Yanako chromatograph, the amino acid composition of proteins by a metry. It was shown that the chemical composition of the canned food "Natural Antarctic Krill Meat" is similar to that of the canned food manufactured from crabs. Protein was found to be a predominant component of solid substances. Proteins were discovered to contain all essential amino acids. The protein efficacy of the krill meat slightly decreases in the course of canned food sterilization, However, their biological value remains high, being inferior to casein but insignificantly. The content of toxic elements contained by mineral substances does not exceed the maximal allowable concentration. The diet containing canned food manufactured from krill reduces the blood cholesterol content.     

An attempt to use a barley fibre preparation containing β-glucan in the production of functional canned meat

Nutritional value and physical and sensory quality characteristics of medium-grounded model canned meat products containing barley fibre preparation Vitacel BG300 (0.0%, 3.0% and 6.0%) were assessed. The results showed that regardless of the type of thermal treatment (pasteurisation and sterilisation), the addition of barley fibre did not significantly (P > 0.05) alter the content of the main nutrients (protein, fat and chlorides) in the block of canned meat product. Increasing the dose of barley fibre from 3.0% to 6.0% significantly increased (P < 0.05) the thermal loss in both pasteurised and sterilised canned meat products. The colour of the blocks of both pasteurised and sterilised canned meat products with barley fibre was significantly (P < 0.05) darker, and the instrumental hardness differed from the corresponding control products. Despite the beneficial nutritional effect of the Vitacel BG300 barley fibre preparation, its use significantly deteriorated the sensory quality of canned meat products.     

Hygienic support of parameters of the technological process of producing new canned children's and dietetic food]

Some technological methods employed in the production of new canned foods prepared with chicken meat and intended for 5-7 month old infants were investigated. Biological experiments established the limits for the thermal optimum of sterilization within the range of 125-130 degrees for the new canned goods of the type "Kroshka". Furthermore, the most marked loss of the proteinic value of the canned goods with the use of modified starches--the jellyfying potato and the corn phosphatethan by employing native starches as a structural stabilizer, was ascertained. The need for hygienic evaluation of the technological methods in developing new baby and dietic foods is stressed.     

New types of canned meats for infant and dietetic nutrition

In line with the current concept for a balanced nutrition and physiological-biochemical peculiarities of the child's organism a raw meat was selected, formulations and technology of fabricating canned goods of meat and edible viscera of three degrees of communition for three age groups of children were elaborated. An approbation made in pediatric and medical establishments justified recommending inclusion of all the kinds of these canned meat in the ration of infants aged up to one year, and of the homogenized ones- also for dietetic consumption.     

杭州市场罐头类食品的双酚A污染调查及其膳食风险评估

目的:调查检测市场上罐头类食品的双酚A含量,明确其膳食暴露风险。方法:在杭州超市采集各类罐头食品样品93个,采用高效液相色谱法测定双酚A含量,采用点评估方法评估其膳食暴露风险。结果:罐头样品双酚A的检出率为29%,平均值为121.7μg/kg,最大值为2 840μg/kg,其中油性的鱼、肉和蔬菜类罐头双酚A含量较高;一般人群来源于罐头食品的双酚A膳食暴露量为0.04—0.20μg/(kg·bw)/d,占TDI的0.4%—2.0%。结论:油性的鱼、肉和蔬菜类罐头食品双酚A含量显著高于饮料和粥类罐头食品;在没有其他重大的暴露来源时,各类人群以罐头类食品为主的双酚A膳食暴露均在可接受的范围内。     

火焰原子吸收光谱法测定午餐肉罐头中锌的含量

采用火焰原子吸收光谱法测定午餐肉罐头中锌的含量,结果表明,所测样品中锌的含量为0.11mg/kg,该方法简单、快速、准确度高,适用于午餐肉中锌含量的测定。     

云南传统冬菜扣肉罐头的研发

在保持云南传统冬菜扣肉原有配方的条件下,结合现行生产工艺参数,采用马口铁罐装杀菌延长产品保质期,开发出更安全、让消费者更放心的云南传统冬菜扣肉,并实现该产品的产业化生产。在工厂现有确定的工艺配方基础上,采用953#马口铁灌装工艺;采用不同的热杀菌公式,检测商业无菌,感官评价,最终确定最佳口感的杀菌参数,制定新的云南传统冬菜扣肉罐头的生产工艺参数在温度110℃、压力0.15Mpa、时间50min的杀菌条件下,成品总体接受度最高,各项指标检测符合产品标准要求。     

Residues of lead,cadmium, mercury and tin in canned meat products from Egypt: an emphasis on permissible limits and sources of contamination

In an attempt to determine the residual levels of lead (Pb), cadmium (Cd), mercury (Hg) and tin (Sn) in canned meat products marketed in Egypt, a total number of 160 random samples (40 each) of canned chicken luncheon (CCL), canned beef luncheon (CBL), canned frankfurter (CF) and canned corned beef (CCB) were randomly collected from different supermarkets in Egypt to be analyzed using atomic absorption spectrophotometry. From the obtained results, it was found that the mean values of residual levels of Pb in examined CCL, CBL, CF and CCB samples were 0.330, 0.224, 0.206 and 0.334 mg/kg, respectively, while those of Cd were 0.057, 0.053, 0.039 and 0.042 mg/kg, those of Hg were 0.387, 0.450, 0.402 and 0.332 mg/kg, and finally those of Sn were 2.061, 2.308, 0.755 and 1.997 mg/kg. The obtained results were compared with the permissible limits of heavy metals recommended by international and national authorities. In addition, the public health significance as well as the sources of contamination of canned meat products by heavy metals were addressed.     

广州市售肉类罐头食品油脂酸败相关指标的调查分析

目的:通过对广州市售肉类罐头食品的酸价、过氧化值及羰基价含量的检测,了解该类产品油脂酸败状况,为制定相关的食品卫生标准提供依据。方法:从广州市7处中小型超市、食品商店中采集45件水产类罐头、4件畜肉类罐头、1件禽肉类罐头共50件样品,采用国家标准方法对样品中的酸价、过氧化值及羰基价含量进行测定和分析。结果:根据国家有关的油脂卫生标准,50件样品的超标率为36%,其中酸价超标率为35.4%,过氧化值超标率为0%,羰基价超标率为2%。样品按食物原料类型、是否属于老字号、包装材料类型、是否含有豆豉及添加辅材与否等5个方面进行分类分析,发现各组别之间酸价、过氧化值及羰基价含量的差异不具有统计学意义。本研究还发现,广州市售肉类罐头食品的酸价水平与产品的出厂天数呈正相关(r=0.310,P=0.032),而酸价、过氧化值、羰基价3个指标两两之间未发现相关关系。结论:广州市部分肉类罐头产品存在油脂酸败情况,主要表现为酸价超标率高;进一步分析这3项指标的影响因素,并参照其他油炸类食品相应卫生标准,对我国肉类罐头食品卫生标准添设油脂酸败相关卫生指标限量值,以加强罐头食品的质量控制是必要的。     

Survey of bisphenol A and bisphenol F in canned foods.

Bisphenol A (BPA) and bisphenol F (BPF) have been determined in a range of canned foods. Sixty-two different canned foods were purchased from retail outlets in the UK from January to November 2000 and the contents extracted and analysed by GC-MS for BPA and BPF isomers. The following canned products were analysed: fish in aqueous media, 10 samples; vegetables, 10; beverages, 11; soup, 10; desserts, five; fruit, two; infant formula, four; pasta, five; and meat products, five. BPF isomers were not detected in any of the canned foods with detection limits of 0.005 mg kg(-1) for the 2,2' and 2,4' isomers and 0.01 mg kg(-1) for the 4,4' isomer. BPA was detected in 38 samples with a detection limit of 0.002 mg kg(-1). Of these, BPA was quantified in 37 canned foods at levels from 0.007 mg kg(-1), with one sample of meat containing a mean level of 0.38 mg kg(-1). All other samples contained <0.07 mg kg(-1) BPA.     

风味蟹肉软罐头护色工艺优化

以小规格蟹的蟹肉为原料,研究了风味蟹肉软罐头制备过程中的护色工艺优化.以L*值、b*值及相对褐变程度作为评价指标,通过单因素试验和正交试验设计研究4种护色剂(柠檬酸、D-异抗坏血酸钠、抗坏血酸和植酸)的浓度、护色时间对风味蟹肉高温灭菌后色泽的影响.最终得到风味蟹肉的最佳护色工艺为:0.4％柠檬酸和0.2％D-异抗坏血酸...     

Effect of Heat Processing in Cans and Retort Pouches on Sensory Properties of Fowl Meat

Fowl meat processed in cans and flexible retortable pouches was evaluated for heat effects on sensory properties. A trained panel evaluated texture and off-flavor of canned boned chicken, uncooked fowl meat retorted in flexible pouches, cooked meat retorted in flexible pouches, and simmered fowl meat (control). Results indicated that the retort pouch process may offer a method for improving the texture of processed fowl meat from spent hens by adequately cooking to tenderize the meat but not overcooking it to the extent that meat chunks are reduced to fibrous, shredded, or stringy components. Off-flavor development was related to pre-cooking before retorting.     

Effect of addition of grit made of crude and expanded amaranth seeds on the quality of canned meat

Grit made of crude and expanded amaranth seeds was added to meat-fat batter in order to determine its effect on its quality. Amaranthus cruentus seeds were expanded by the nonpressure method and graded by density (degree of expansion) into three fractions: 341, 208 and 135 kg/m3; crude seed density was 800 kg/m3. Then the seeds were ground to a homogeneous mass with granulation of 0.8 mm. The water-holding capacity and viscosity of grit made of crude and expanded seeds were determined. Class II pork was used for the production of meat-fat batter. Cooking losses were determined in model meat-fat batter, pasteurized and sterilized cans. The texture and color parameters of canned meat were also determined, and a taste-panel evaluation was made. It was found that expanded seed grit was characterized by worse hydration and gelling properties than crude seed grit. Grit made of crude amaranth seeds had a positive effect on the water-holding capacity of stuffing and allowed to reduce the cooking losses in cans. Better water-holding capacity resulted in an improvement in the tenderness, juiciness and taste of canned meat. Its quality deteriorated when large amounts of highly-expanded seed grit were used.     

河北省市售食品中双酚A和双酚S残留状况调查与分析

目的了解河北省市售食品(小麦粉、大米、肉类、淡水鱼、海水鱼、饮料及桶装水、肉罐头、鱼罐头和谷物罐头)中双酚A和双酚S残留状况。方法参考食品中化学污染物及有害因素监测技术手册方法,乙腈提取, GCB固相萃取柱净化,采用液相色谱-串联质谱法进行检测。结果在检测的356份样品中,双酚A共检出314份,检出率为88.2%,检测结果为小于检出限到514.8μg/kg,罐头食品是双酚A检出最高的食品类别,检出率为100%,检测结果为3.7~514.8μg/kg;双酚S共检出137份,检出率为38.5%,检测结果为小于检出限到93.8μg/kg,肉类食品(畜禽肉和鱼肉)是双酚S检出最高的食品类别,检测结果为小于检出限到268.9μg/kg。结论双酚A和双酚S在河北省不同食品中存在不同程度的残留,其污染情况值得关注。     

龟汁狗肉软罐头加工技术

从狗肉风味食品的开发利用到肉狗的屠宰及冷加工出发,介绍了龟汁狗肉软罐头的加工工艺及过程。     

The Water Activity of Canned Foods

This work reports the a_w values of a diversity of commercially canned foods (54 samples), including fruits and vegetables and cured and uncured meat products. The a_w of canned fruit products (pieces in syrup, purees and juices) ranges between 0.950 and 0.992. Canned cured meats (i.e. deviled ham, meat and liver pastes, corned beef, cooked ham) have a_w values in the range 0.970–0.984, while uncured canned meats display a_w values above 0.982.     

SOME OBSERVATIONS ON THE COLOR MEASUREMENT OF CANNED TUNA

The effect of different sample holders and various sample preparation techniques on the color of albacore, yellowfin and skipjack canned tuna was examined. It was observed that sample holder A, an empty 8 cm diam stainless steel can with a well 1.2 cm deep, gave the highest reflectance values with the lowest standard deviations. In addition, it saved considerable time in the color measurement. Investigations on the effect of various sample preparation techniques on the color of canned tuna showed that a regular meat grinder with a plate with 1/20 in. holes gave more uniform-sized particles which, in turn, resulted in high reflectance values with low standard deviations and reduced the time of sample preparation greatly.