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

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.118-119
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• 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 the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.211-215
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• 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
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• v.17 no.3
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• pp.165-169
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• 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 Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.399-402
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• 2000

Very little information is known on the canning of fishery products by vacuum pack. In this paper, some fundamental process conditions for the canning of fishery products were investigated. Moisture-controlled mackerel pike, shrimp and oyster were packed in lacquered cans with spice and additives. After sealing, pressure of the cans were reduced by do-aeration through specially designed gas-tight silicone rubber plug previously attacked to the lid. On this investigation, vacuum can prior to thermal processing were set up to 15, 30, 45 and 60 cmHg, The higher vacuum in cans showed the more quick heat transfer in thermal processing. tinder 60 cmHg vacuum, the heat transfer was more quick than that of the conventional water packed products, Under 15 cmHg, however, the heat transfer was markedly increased by air which acted as an insulator in conductive heat transfer. These results demonstrated that high vacuum was essential secure for the heat processing in vacuum pack.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.308-314
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• 2001

This study was conducted to determine the content of heavy metals in canned foods and soft drinks available on the Korean markets. Trace metals (Pb, Cr, Cd, and Sn) were detected in 24 kinds, 120 samples by Atomic Absorption Spectrophotometer. The average concentration of heavy metals in canned foods was in the order of Sn (6.930 ppm)>Cr (0.050 ppm)>Pb (0.030 ppm)>Cd (0.008 ppm), which was the same order in soft drinks as Sn (3.519 ppm)>Cr (0.080 ppm)>Pb (0.024 ppm)>Cd (0.001 ppm). The total contents of heavy metals in canned fruits and fruit juices were relatively higher than those in cans and drinks made of vegetable and fish. It can be supposed that the high acidity owing to the organic acid of fruit itself promotes to extract metals from can materials, and although fish usually contains more heavy metals than vegetables, canned fish revealed low level because internal organs and most of skin which had more heavy metals than meat were removed throughout canning process. Because processed foods such as canned foods and soft drinks are very popular with the children and adolescence according to the change of life style and eating habit, and the possibility of exposure to heavy metals by the habitual intake of these is increasing simultaneously, it is suggested that more practical study about the process of exposure and the amount in each step is needed fur the assessment of safety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.159-164
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• 1984

The present studies were conducted to evaluate the sterilizing efficiency of the thermal processes for the canned sea-mussel products, such as canned boiled sea-mussel in brine (packed into No. 1 flat can) and canned smoked sea-mussel in oil (packed into No. 3B square can), with the purpose of deciding the adequacy of the processes. Heat penetration was tested three times with three cans at a time for each canned product. The tip of the applicator was fixed on the position a little below the geometrical center of the can. The test cans were placed in the middle layer of the basket 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 curve of the canned boiled sea-mussel in brine showed a broken logarithmic heating curve while that of the canned smoked sea-mussel in oil showed a simple logarithmic heating curve. The calculated $F_0$ value for the canned boiled sea-mussel in brine was 25.33 and the canned smoked sea-mussel in oil was 13.84. Additionally, the nomographs represents the relationship between $F_0$ values and B values(process time including $42\%$ of come-up time) for the canned sea-mussel products were constructed.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.122-123
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• 2000

일반적으로 고형물을 함유하는 통조림 제조에 있어 고형물을 캔에 충진할 경우 물이나 시럽, 조미액 및 식용유 등 Packing medium을 첨가하는데 이 Packing medium 을 첨가하는 목적은 관내의 조미가 가능하고 가열살균하는데 대류전열의 매체로 작용하며 관내에 봉입되는 공기량을 줄일수 있고 관충격에 대하여 완충작용을 하는 역할이 있기 때문이기는 하나 관의 중량이 무겁게 되고 가용성 성분의 희석, 흡수와 팽윤에 따른 육질의 연화 등 단점이 되기도 한다. (중략)

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.265-269
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• 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 Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.347-353
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• 1995

[ $F_o-value$ ] of canned smoked-oyster in cottonseed oil (SOCO) were measured using a microcomputer aided $F_o-value$ measuring system, and the microbiological safety of the canned SOCO was evaluated to optimize the energy consumption. Most of the microorganisms in raw oyster were saprophytes. No microorganisms were detected from the canned SOCO which was pretreated by conventional procedure and sterilized at $110^{\circ}C$ with $F_o-value$ of 5.92min and over. The most heat resistant microflora isolated from the raw oyster was Bacillus sp.. D-value at $121.1^{\circ}C$ and z-value of spores of Bacillus sp. in the SOCO homogenate were 4.10min and $10,91^{\circ}C$, respectively. After 120 days storage at $50^{\circ}C$, no growth of microorganisms was recognized from the canned SOCO with $F_o-value$of 5.92min.