Investigation of fish product-metal container interaction using scanning electron microscopy-X-ray microanalysis
| dc.contributor.author | Kontominas, M. G. | en |
| dc.contributor.author | Prodromidis, M. I. | en |
| dc.contributor.author | Paleologos, E. K. | en |
| dc.contributor.author | Badeka, A. V. | en |
| dc.contributor.author | Georgantelis, D. | en |
| dc.date.accessioned | 2015-11-24T16:40:29Z | |
| dc.date.available | 2015-11-24T16:40:29Z | |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8282 | |
| dc.rights | Default Licence | - |
| dc.subject | scanning electron microscopy | en |
| dc.subject | x-ray microanalysis | en |
| dc.subject | discoloration | en |
| dc.subject | enamel adhesion failure | en |
| dc.subject | tin plated cans | en |
| dc.subject | lacquers | en |
| dc.title | Investigation of fish product-metal container interaction using scanning electron microscopy-X-ray microanalysis | en |
| heal.abstract | Scanning electron microscopy (SEM) and X-ray microanalysis (EDS) were used to investigate metal can discoloration and lacquer adhesion failure in enameled food cans containing tuna in vegetable oil and octopus in brine, respectively. Black and brown spots on the internal surface of the can body were caused by the formation of Fes and SnS, respectively. The source of metal can discoloration was traced to inadequate lacquering of the tin plated steel, exposing both tin and iron to sulfur containing amino acids originating from the tuna product. Enamel adhesion failure in canned octopus was also traced to local defects in the lacquer coating enabling both NaCl and citric acid contained in the brine to cause enamel blisters on the can body leading to lacquer peeling and in turn to local detinning and steel corrosion. The first defect known as "sulfide staining" is harmless to human health and does not usually affect the product. The second defect may cause extensive detinning and steel corrosion possibly affecting the safety of the canned product. This postulation is supported by iron and tin concentrations both in the product and liquid medium carried out by atomic absorption spectroscopy. (c) 2005 Elsevier Ltd. All rights reserved. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | DOI 10.1016/j.foodchem.2005.06.004 | - |
| heal.identifier.secondary | <Go to ISI>://000236527000005 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0308814605004838/1-s2.0-S0308814605004838-main.pdf?_tid=d843d09893418725ca765ea42aeb0b78&acdnat=1333037163_aee6001d7b6e64f5f19f2920cca4b105 | - |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2006 | - |
| heal.publisher | Elsevier | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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