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- HORIO Takatomo
- Toyo Institute of Food Technology
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- YOSHIDA Chieko
- Toyo Institute of Food Technology
Bibliographic Information
- Other Title
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- かん詰の内面腐食に関する研究 (VII)
- カンズメ ノ ナイメン フショク ニ カンスル ケンキュウ 7 アスパラガス カンズメ ノ カンナイメン フショク ト , シスチン , システイン ニ ヨル スズ ノ ヨウシュツ ト ノ カンレンセイ
- Internal Corrosion of Canned Asparagus and its Correlation to the Tin Dissolving Activity of Cystine, Cysteine and Asparagus
- アスパラガスかん詰のかん内面腐食と, シスチン, システインによるスズの溶出との関連性
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Abstract
It is well known that canned asparagus dissolves tin from uncoated inner surface of the can in the short term of storage after manufactured, however the cause of this phenomenon has not been known. The present paper deals with the internal corrosion of canned asparagus and its correlation to the tin dissolving activity of cystine, cysteine and asparagus.<BR>Extract of asparagus freeze-dried and stored at room temperature for 0-3 years was subjected to the test packing in baby-food cans. Closed cans were sterilized at 120°C for 20 minutes and stored at 38°C.<BR>The corrosion factors were easily extracted with boiling methanol. They are inactive against cation exchange resin and stable in the acid medium but considerably unstable against alkaline solution. Thus, the action of detinning of four sulfur containing amino acids and relative substance were examined. When more than 500ppm of cystine is contained in the packed can, severe corrosion and sulfur stain was accelerated. Dried asparagus contained more than 15000ppm of cystine+cysteine.<BR>The influence of oxygen or nitrogen substitution in the reaction medium were studied in the conection with the detinning action of cystine and cysteine. Cystine accelerated severe corrosion in the absence of oxygen, but cysteine promoted severe corrosion only at the presence of oxygen. Cystine and cysteine are assumed to be the factors which play one of the main roles in the proceeding of the corrosion in canned asparagus.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 13 (5), 376-382, 1972
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390282679203533312
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- NII Article ID
- 130003691780
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 7559381
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed