Wu Yajun, Ruffley Ken, Dhuey Elliot, Hadad Christopher M, Pascall Melvin A
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
PPG Industries Inc., 500 Techne Center Dr. Milford, OH 45150, USA.
Int J Food Sci. 2023 Aug 17;2023:9662709. doi: 10.1155/2023/9662709. eCollection 2023.
This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods). The primary objective of this study was to identify compounds in the soup that were responsible for the initiation of the corrosion in the cans. The long-term goal of these studies is to develop an efficient method to investigate how headspace volatile compounds in foods could cause corrosion defects in metal cans and how these could be corrected without undermining the quality and safety of the food. To determine and to evaluate the volatile compounds in the canned soups, selected ion flow tube-mass spectrometry (SIFT-MS) was used. The coatings of the tested cans were carefully stripped off and analyzed using this SIFT-MS method. High levels of sulfur-containing volatile compounds and organic acids were detected in both the soups and the coatings. It was concluded that during the retorting of the sealed cans filled with chicken soup, sulfur-containing volatile compounds formed and entered the headspace of the tested cans and interacted with the coating, leading to the formation of blackened stains.
本研究调查了罐装鸡肉面条汤顶空中挥发性化合物的产生情况（并试图开发合适的测试方法）。本研究的主要目的是确定汤中导致罐头腐蚀的化合物。这些研究的长期目标是开发一种有效的方法，以研究食品顶空中的挥发性化合物如何导致金属罐出现腐蚀缺陷，以及如何在不损害食品质量和安全的情况下加以纠正。为了测定和评估罐装汤中的挥发性化合物，使用了选择离子流管质谱法（SIFT-MS）。对测试罐的涂层进行仔细剥离，并使用这种SIFT-MS方法进行分析。在汤和涂层中均检测到高含量的含硫挥发性化合物和有机酸。得出的结论是，在装有鸡汤的密封罐蒸煮过程中，含硫挥发性化合物形成并进入测试罐的顶空，与涂层相互作用，导致形成黑斑。
