Studies on the Manufactures of Canned Asparagus

DOI

Bibliographic Information

Other Title
  • アスパラガスかん詰の製造　ＩＶ　　内面塗装かんを用いたホワイトアスパラガスかん詰上部空げき中の揮発性硫黄化合物
  • (第6報)内面塗装缶を用いたホワイトアスパラガス缶詰上部空隙中の揮発性硫黄化含物

Abstract

Canned asparagus packed with and without inner coated tin container were stored for 12 months at room temperature. Volatile surfur compounds in head space gas of each 4 cans with 3 months intervals were analyzed by means of gas chromatography equiped with FPD detector. The results obtained were as follows:<BR>(1) Hydrogen sulfide, carbon disulfide, methyl mercaptan, dimethyl sulfide, and dimethyl disulfide were found as the chemical components of head space gas of the canned product packed with and without inner coated tin container.<BR>(2) Using tin container with out inner coating resulted in reduction of hydrogen sulfide levels. Changes in carbon disulfide and methyl mercaptan concentrations were similar to those of hydrogen sulfide levels in the samples with and withont inner coated tin container. Levels of methyl mercaptan and hydrogen sulfide in sample cans were also within 2.0ppb throughout the storing period. Dimethyl sulfide level was higher than those of the other volatile sulfur compounds in all sample cans, and little changed during storage.<BR>(3) An increase in hydrogen sulfide levels and a decrease in carbon disuifide levels were found within 20 mins after opening cans.

Journal

Details 詳細情報について

  • CRID
    1390282681381235072
  • NII Article ID
    130003966763
  • DOI
    10.3136/nskkk1962.23.583
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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