Abstract
Long storage period for the meat and fish cans of 30 months was presented. The provide investigation aims to found thermodynamic stability in mackerel in tomato sauce and finely ground pork minced meat. During the storage period a decrease in pH in two types of cans were seen. pH values for mackerel in tomato sauce and for finely ground pork minced meat cans were measured between 6.2±0.19 to 4.8±0.22 and 5.8 ±0.24 to 3.9±0.17 in the starting to the end of storage, respectively. Determined absorption is used to calculated equilibrium constant, Gibbs free energy (ΔG), enthalpy (ΔH) and entropy (ΔS). For mackerel in tomato sauce ΔG exhibit value -8.33±0.07 kJ.mol−1 and for finely ground pork -6.79±0.09 kJ.mol−1. Microscopic examinations were performed and the size of the particles was determined. In measurements in mackerel in tomato sauce the sizes are between 25±0.79 to 62±1.28 μm and for finely ground pork minced meat the particle sizes are between 32±1.12 to 89±2.48 μm in the investigation period. Based on the experiment, both types of canned food are defined as thermodynamically stable after negative Gibbs energies observations, but canned fish is defined as more stable and may have a longer stored.
Highlights
The foods are protected in aluminum foil, metal cans and glass jars [1]
The aim in this study is to investigate different cans at long storage periods compatible with their shelf life
Two types of cans mackerel in tomato sauce and finely ground pork minced meat were investigated after observed changes of pH, absorption and particle sizes in them
Summary
The foods are protected in aluminum foil, metal cans and glass jars [1]. A shelf life of 1 year stored at a temperature 28 ± 2C was investigated from authors [2]. Djenane and Roncalés [3] presented gases such as carbon monoxide (CO) appropriate to extended shelf life of fresh muscle foods in the food packaging. Another investigation with application of CO2-emitter was used for long shelf life in different types of foods, Eie et al [4]. Active intelligent packaging technologies were presented for prolonging shelf life and improving the quality of food according to Han et al [5]. Using a different type of packaging, maximum shelf life can be Thermodynamic conditions in the investigated system presented from three parameters Gibbs free energy, enthalpy and entropy. When the constant is positive the system can be described as thermodynamically stable but when the constant is negative the system can be described as thermodynamically unstable
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