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Journal of food processing and preservation 45(e15278)
Determination of sensory properties and levels of trace elements during storage of canned meat products
Wiley
The aim of this work was to determine the sensory properties of beef goulash (BG),
pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), pro-
duced by military recipes, and stored up to 6 years in tinplate cans. Dependence
of the sensory properties on the storage period and on some trace elements content
(Fe, Zn, Cu, Cr, Mn, Se, and
Sn) was determined.
Concentration of trace elements,
measured by ICP-MS, was below
the current allowable values,
except for iron.
Several
samples
showed
Fe
levels
above
the
local
legal
limit
of
30
mg/kg,
with
the
mean
values
from
11.2
± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of
Sn
increased
with
the
length
of
storage,
reaching
a maximum
of
4.82
mg/kg.
Samples
with
a
high
concentration
of
Fe
showed
the
lowest
scores
for
sensory
evaluation,
with
a pronounced
metallic
taste.
2021
https://unilib.phaidrabg.rs/o:285
doi:10.1111/jfpp.15278
All rights reserved
Stojanović, Branislav
Stojanović, Zdenka
Janković, Saša
Stanojević, Slavoljub
Balaban, Milica
Antić, Vesna
Vasilev, Dragan
Parunović, Nenad
info:eu-repo/semantics/article