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dc.contributor.authorDantas, Fiorella B. H.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-08-05T19:32:55Z-
dc.date.availablePT_Br
dc.date.available2022-08-05T19:32:55Z-
dc.date.copyright-
dc.date.issued2014-
dc.identifierPT_Br
dc.identifier.citationInt. J. Food Sci. Technol., Oxford, v.49, p.1635-1643, Maio/2014.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/384-
dc.description.abstractThe aim of this study was to evaluate the packaging and processing parameters that produce sulphide black in corned beef. Twenty experimental batches were prepared, and in order to evaluate the effect of the packaging manufacturing process, variations were introduced in the tin layer, in the cure of lacquer applied inside and in the presence or absence of superficial scratches in the lacquer. Processing parameters, such as sterilising time and temperature as well as filling temperatures, were evaluated. The visual evaluation carried out to check the occurrence of black spots and the statistical analysis of variance with 95% confidence interval showed that the lids that were produced with a greater total tin layer (5.6 g m 2), with normal cure (200 °C) and without scratches had a lower occurrence of the problem. The analyses also showed that the use of filling temperatures lower than 40 °C decreased the presence of black spots.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectBlack spotspt_BR
dc.subjectCanned meatpt_BR
dc.subjectCorned beefpt_BR
dc.subjectMetallic packagingpt_BR
dc.subjectSulphide blackpt_BR
dc.titleThe effects of processing and packaging parameters on the occurrence of sulphide black in canned meatpt_BR
dc.typeArticlept_BR
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dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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