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Sweet corn is frequently consumed in the US and contains carbohydrates as major macronutrients. This study examined the effects of blanching, freezing, and canning on carbohydrates in sweet corn. Fresh bi-color sweet corn was picked in the field and processed immediately into frozen and canned samples. Simple sugars, starch, and dietary fiber (DF) (including total DF (TDF), insoluble DF (IDF) and two fractions of soluble DF (SDF)) were measured according to the AOAC methods. Additional glycomic analysis including oligosaccharides, monosaccharide composition of total polysaccharides (MCTP) and glycosidic linkage of total polysaccharides (GLTP) were analyzed using UHPLC-MS. Sucrose is the major simple sugar, and IDF is the main contributor to TDF. Sucrose and total simple sugar concentrations were not altered after blanching or freezing but were significantly reduced in canned samples. Kestose was the only oligosaccharide identified in sweet corn and decreased in all heat-treated or frozen samples. Starch content decreased in frozen samples but increased in canned samples. While two SDF fractions did not differ across all samples, blanching, freezing and canning resulted in increases in TDF and IDF. Six monosaccharides were identified as major building blocks of the total polysaccharides from MCTP analysis. Glucose and total monosaccharide concentrations increased in two canned samples. GLTP was also profoundly altered by different food processing methods. This study provided insights into the changes in the content and quality of carbohydrates in sweet corn after food processing. The data are important for accurate assessment of the carbohydrate intake from different sweet corn products.

Copyright of JFMR - Journal of Fisheries & Marine Research is the property of Brawijaya University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a lower (p < 0.05) lipid oxidation development (fluorescent compound formation), lower (p < 0.05) changes of colour parameters (L* and a* values), and lower (p < 0.05) trimethylamine values in canned fish when compared to control canned samples. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3, ω3/ω6 ratios, and polyene index. On the contrary, the use of the most concentrated CI extract (CI-4 condition) led to a prooxidant effect (higher fluorescence ratio value). In agreement with environmental sustainability and circular economy requirements, the study can be considered the first approach to a novel and valuable use of the current marine byproduct for the quality enhancement of canned fish. On-coming research focused on the optimisation of the CI-extract concentration is envisaged. [ABSTRACT FROM AUTHOR]

Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included in the medium-large category. This research aims to determine the processing feasibility of canning teaching factory. Data were collected by interview and checklist analysis referring to the Ministry of Marine Affairs, namely the Decree of the Minister of Marine Affairs and Fisheries No.Kep.01/MEN/2007. The application of basic eligibility requirements is carried out by analyzing whether there is a discrepancy with existing regulations or deviations, which are then synchronized with the value of the eligibility criteria. The production process of Teaching Factory Canning has followed the processing feasibility certification set by KKP No.Kep.01/MEN/2007 with good eligibility criteria. The assessment is based on 6 minor deviations, 7 significant deviations, and 1 serious deviation. In addition, the GAP Analysis of the UPI TEFA Canning Polije Processing Feasibility Certification showed that the basic feasibility had met the basic requirements and 1 general requirement by correcting the deviations found

The crab canning industry in Pemalang Regency has been built for over three decades and has become the largest in Indonesia, with 13 mini-plant units. Boiling and stripping are the main activities that produce a large amount of waste, causing pollution. The crab waste currently utilized by the local community as animal feed. Therefore, disseminating knowledge and skills regarding diversification and product development is necessary. The training aimed to deliver knowledge and skills concerning diversification and development of products for the mini-plant in Pemalang. Training consists of pre-activities, delivery of innovative content, development of various by-products, and evaluation. The innovative topic includes handling and potential use as instant food, snacks, seasoning, nova ingredients, and other non-food products. Diversification includes the innovation of traditional community-based products (tempe rajungan (teraja) and abon vegetable rajungan anaraja), innovation of regionally processed products ("cactus crab" similar to the typical snack of Pemalang "ogel ogel"), instant and seasoning as well (soup cream, petis, and souce). The response rate/change in knowledge and skill attitudes is classified as very high, ranging from 70% to 100%. The post-activity evaluation after three months, a processors and marketers group (Poklasar) of various processed products named "Gira Sari," with the primary production of snacks for souvenirs. Local extension workers accompany the Gira Sari Group in the activity. Challenges such as non-standard utensils, raw materials, packaging, lack of business strategy knowledge, and financial analysis require immediate solutions. [ABSTRACT FROM AUTHOR]

The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process. [ABSTRACT FROM AUTHOR]

Abstract Dry beans are a nutrient‐dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining popularity as a food package to replace metal cans because they are lighter in weight and require less energy to process. While there are potential benefits of using pouches for processed bean products, a pilot‐scale pouch processing protocol for beans is needed for testing to expand to wider commercial applications. To address that need, the objectives of this study were to optimize a pouch processing method for dry beans and assess the subsequent quality of pouch‐processed beans. Black and kidney bean genotypes from different field trials and production years and harvested by different threshing methods were used in this study. Pouch processing was conducted with two types of pouches at a pilot facility, and processing quality included texture, appearance, and color. Cooking time of dry seeds was assessed to understand how variety and environmentally induced differences in cooking time influence pouch processing quality. Kidney beans that required longer dry seed cooking times had firmer texture when pouch processed (r = .72, p

Book review by Pau Pérez-Sales on Victoria Canning's book "Torture and torturous violence. Transcending the definitions of torture"

The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at −18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel. [ABSTRACT FROM AUTHOR]

Hides are raw materials for the manufacture of skins and sheepskins in the conditions of specialized industries. The purpose of this article is to develop a new salting composition for preserving sheepskins using whey. The main areas of research are experimental studies on the selection of preservatives, their dosage and methods of application to sheepskins; studies on the selection of antiseptics, their concentration of solutions and the dose of application to sheepskins; development of a new salting composition for preserving sheepskins; identification of the optimal ratio of the components of the preserving mixture. The article presents the results of the selection of preservatives and antiseptics for the treatment of sheepskins. The organoleptic, physico-chemical and microbiological properties of whey and antiseptics as components of the salting mixture were investigated. The optimal variant of the ratio of the components of the preservative mixture has been identified. It has been established that the use of serum and aldazan antiseptic makes it possible to enhance the effect of canning, reduce the consumption of sodium chloride, and reduce the growth of bacteria during short-term treatment. Generally accepted organoleptic, chemical and microbiological methods were used in the research. The results of the research will be used in the canning of sheepskins during the primary processing of animal skins. The practical significance of the work lies in the use by animal skin processing workshops of the improved technology of preserving sheepskins for their further processing and production into semi-finished leather and finished leather.

To evaluate the quality and safety of fish and seafood meat, along with generally accepted methods, new histological research methods are used, which allow establishing microscopic changes in fresh, spoiled, and canned foods. The purpose of this study is to examine the microscopic structure of salted fish meat (Herring, Pollock) and seafood (squid, mussels) by freezing. It was confirmed that fish meat is composed of skeletal muscle, fibrous connective (endo- , perimysium) tissues with blood, lymphatic vessels, and nerves. Muscle tissue fibres have the appearance of cylindrical formations, with well-defined transverse striation and numerous nuclei. The basis of seafood meat is smooth muscle tissue with layers of loose fibrous connective tissue, blood vessels, and nerve fibres. Smooth muscle cells are fusiform in shape, without transverse striation and with a single nucleus. During freezing of fish meat at a temperature of -18ºС, ice crystals are small and well-defined in the endo- and perimysium, and at a temperature of -23ºС – in muscle fibres. When fish is re-frozen, large ice crystals form in both the muscle fibres and the endomysium and perimysium of the muscles, the muscle fibres are fragmented and have cracks. In frozen seafood meat, there is a deformation of bundles of smooth muscle cells and their fragmentation. During the salting of fish meat, in the dehydration phase, a decrease in the diameter of muscle fibres and the width of the endo- and perimysium is noted, the transverse striation and nuclei of muscle fibres are well expressed, and in the dehydration phase, the reverse processes occur. Meanwhile, the fibres become straight with cracks and crevices, and graininess is noticeable in the endomysium and perimysium. Based on the results obtained, it is possible to evaluate the microstructure of frozen and salted fish and seafood meat, which is important when monitoring the suitability of food products for consumers

The goal of the current study was to determine the mineral content of various fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various processing were exposed to a degree of mineral losing varied from very little too obvious reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals than other processed fruit products, particularly P and Fe. Then coming by orange products supply higher quantities of Ca. While apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam possesses increasing amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than that retained in dehydrated whole apricot.

Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a lower (p < 0.05) lipid oxidation development (fluorescent compound formation), lower (p < 0.05) changes of colour parameters (L* and a* values), and lower (p < 0.05) trimethylamine values in canned fish when compared to control canned samples. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3, ω3/ω6 ratios, and polyene index. On the contrary, the use of the most concentrated CI extract (CI-4 condition) led to a prooxidant effect (higher fluorescence ratio value). In agreement with environmental sustainability and circular economy requirements, the study can be considered the first approach to a novel and valuable use of the current marine byproduct for the quality enhancement of canned fish. On-coming research focused on the optimisation of the CI-extract concentration is envisaged.

Copyright of Pasado y Memoria. Revista de Historia Contemporánea is the property of Pasado y Memoria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of previous frozen storage (−18 °C for 6 months) and different coating media (aqueous: water and brine; oily: sunflower, refined olive, and extra-virgin olive oils) on the essential macroelement and trace element content of canned Atlantic mackerel (Scomber scombrus) was studied. Previous frozen storage led to an increased (p < 0.05) content of canned samples of K (oil-coated samples) and Ca (all coating conditions) and to a decreased (p < 0.05) content of P (aqueous-coating samples) and S (water- and oil-coated samples). For trace elements, a content increase (p < 0.05) in Cu and Se (brine-canned samples) and Mn (water- and refined-olive-oil-coated samples) was detected in canned fish muscle with frozen storage. Concerning the coating effect, aqueous-coating samples showed lower (p < 0.05) Mg, P, S, K, and Ca contents than their corresponding oil-coated samples. For trace elements, lower average contents were found for Co, Cu, Mn, Se, and Fe in aqueous-coating fish muscle when compared to their counterparts coated in oily media. Content changes in the different elements in canned fish muscle are discussed based on interactions with other tissue constituents and modifications that such constituents undergo during processing (i.e., protein denaturation, liquor losses from the muscle, lipid changes). [ABSTRACT FROM AUTHOR]

The goal of the current study was to determine the mineral content of different fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various types of processing were exposed to a degree of mineral loss, varying from very little to high reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca. On the other hand, apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam has higher amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than those retained in dehydrated whole apricot. [ABSTRACT FROM AUTHOR]

Seafoods are known to include high contents of valuable constituents. However, they are reported to be highly perishable products, whose quality rapidly declines post-mortem, thus demanding efficient processing and storage. Among the traditional technologies, canning represents one of the most important means of marine species preservation. However, owing to the thermal sensitivity of the chemical constituents of marine species, remarkable degradative mechanisms can be produced and lead to important quality losses. The demand for better quality food makes the need for advanced preservation techniques a topic to be addressed continually in the case of seafood. One such strategy is the employment of preservative compounds obtained from natural resources. The current review provides an overview of the research carried out concerning the effect of the addition of bioactive compounds to the packing medium on the thermal stability of canned seafood. This review addresses the preservative effect of polyphenol-rich oils (i.e., extra virgin olive oil) and different kinds of products or extracts obtained from plants, algae and seafood by-products. In agreement with the great incidence of lipid damage on the nutritional and acceptability values during high-temperature seafood processing, this work is especially focussed on the inhibitory effect of lipid oxidation development. [ABSTRACT FROM AUTHOR]

Drawing on conventions of the insight legend, writers have consistently framed France's Nicolas Appert as "the father of canning," celebrating him as an innovative genius who in the early 1800s realized long-standing desires for fresh-yet-stable food. However, a process nearly identical to "appertization" was widely practiced more than a century earlier. Furthermore, unlike insight legends, Appert-centered histories never identify a Eureka! moment. Instead, these origin stories exemplify the perceptive vision of modern industry itself. Discounting knowledge coded as female or lodged in specific contexts, they construct a self-consciously modern corporate hero, holding up for veneration those with the power and desire to commodify, expand, and profit within capitalist systems. As they valorize "scientific" over and against "domestic" knowledge, these narratives minimize the costs of universalizing processes and misrepresent the ways knowledge is produced and circulated. [ABSTRACT FROM AUTHOR]

To evaluate the quality and safety of fish and seafood meat, along with generally accepted methods, new histological research methods are used, which allow establishing microscopic changes in fresh, spoiled, and canned foods. The purpose of this study is to examine the microscopic structure of salted fish meat (Herring, Pollock) and seafood (squid, mussels) by freezing. It was confirmed that fish meat is composed of skeletal muscle, fibrous connective (endo-, perimysium) tissues with blood, lymphatic vessels, and nerves. Muscle tissue fibres have the appearance of cylindrical formations, with well-defined transverse striation and numerous nuclei. The basis of seafood meat is smooth muscle tissue with layers of loose fibrous connective tissue, blood vessels, and nerve fibres. Smooth muscle cells are fusiform in shape, without transverse striation and with a single nucleus. During freezing of fish meat at a temperature of -18°C, ice crystals are small and well-defined in the endo- and perimysium, and at a temperature of -23°C -- in muscle fibres. When fish is re-frozen, large ice crystals form in both the muscle fibres and the endomysium and perimysium of the muscles, the muscle fibres are fragmented and have cracks. In frozen seafood meat, there is a deformation of bundles of smooth muscle cells and their fragmentation. During the salting of fish meat, in the dehydration phase, a decrease in the diameter of muscle fibres and the width of the endo- and perimysium is noted, the transverse striation and nuclei of muscle fibres are well expressed, and in the dehydration phase, the reverse processes occur. Meanwhile, the fibres become straight with cracks and crevices, and graininess is noticeable in the endomysium and perimysium. Based on the results obtained, it is possible to evaluate the microstructure of frozen and salted fish and seafood meat, which is important when monitoring the suitability of food products for consumers [ABSTRACT FROM AUTHOR]

The study was carried out to know the effect on the quality defects in the final products prepared using iced Mackerel and Pink perch. The product prepared was smoked by using Mackerel (Rastrelliger kanagurta) and Pink perch (Nemipterus japonicus). It has been observed that the quality of the final products was started deteriorating after fifteen days in both the smoked products prepared by using iced Mackerel and Pink perch. The deterioration took place faster in fatty fishes when compared to lean variety of fishes. This is because of the fat content which have been lead to rancidity and that would have degraded the quality of the final smoked products. Whereas, in lean variety of fishes fat content is low and the rancidity takes place lately. Hence, by using lean variety of fishes for preparing the final quality of smoked products could kept for a longer period when compared to fatty fishes in any of the products viz. smoking, canning etc. This product was adjudged by organoleptic, sensory and bio-chemical analysis to find out the final quality deterioration. [ABSTRACT FROM AUTHOR]

This study highlights the parodic skills employed in the literary section of The Anti-Jacobin (1797-1798), a periodical edited by William Gifford, written mainly by G. Canning, J. H. Frere and G. Ellis and supported even by Prime Minister William Pitt. Parody is its main mechanism, being generated across an extraordinary range of genres beyond poetry and scholarly and popular prose, thereby demonstrating its malleability and creativity in the Romantic era and demonstrating its versatility and originality. Due to its peculiarity, it is necessary to provide a description of the work's nature and structure, while examples are selected and analysed in order to clarify this original use of the parodic resource in the literature-politics binomial. [ABSTRACT FROM AUTHOR]

Lactarius semisanguifluus R. Heim & Leclair (L. semisanguifluus) is one of the wild-grown edible mushroom types. Wild-grown edible mushrooms are widely consumed or sold by people in fresh form. However, due to the high respiration ratio and moisture content, the mushrooms lose their quality immediately after harvest. This causes their shelf life to be very short. For this reason, it is necessary to know the best storage conditions as well as its nutritional content. The objective of this study was to investigate the effects of different treatment techniques (drying, canning, and freezing) on the chemical components (dry matter, crude protein, crude fats, ash, and total carbohydrates) and the mineral matters (Na, K, Mg, Ca, P, Fe, Mn, Cu, and Zn) of the L. semisanguifluus. The results show that the moisture content varied between 8.86% to 90.43% (w/w) in the fresh, dried, canned and frozen mushroom samples. The protein content of the with and without processed samples was in the ranged of 1.21% and 18.53%. The ash and fat content of the all samples ranged from 2.79% to 5.94% and from 0.53% to 7.99%, respectively. Additionally, the carbohydrate content was found to be between 0.85 and 58.68%. The energy values of the all samples were estimated to be between 27.56-380.75 kcal 100g-1 and 115.63-1608.20 kJ 100g-1. Potassium (108.6-2367.4 mg 100g-1) and phosphor (37.4-182.7 mg 100g-1) were the most abundant minerals in the analysed samples. The chemical composition of the frozen samples had the closest results to the fresh samples. The results of the present research showed that L. semisanguifluus has a high nutritional quality especially the freezing process is the best protection technique rather than the canning process and was suitable especially for consumption in low caloric diets. Based on overall evaluations, it can be deduced that especially dried mushroom samples can be used in powder form (such as spices and enrichment component in many food formulations) in the production of various food products due to their high nutritional components. [ABSTRACT FROM AUTHOR]

Cantabria, a small coastal region of Northern Spain, is one of the biggest producers of gourmet tuna cans in Europe. The fish capture in the Cantabrian Sea and the subsequent transformation in a local processing plant give distinction to this product, which is widely marketed in cans of 105 g of net weight. This work evaluates for the first time the environmental profile of the whole supply chain of this product, from fishing, processing, and waste valorization to inter‐stage transport and packaging management in the end‐of‐life. To this end, the life cycle assessment methodology was applied considering primary data from the stakeholders involved in the supply chain and analyzing the seven most studied categories in this sector. Results revealed that fishing and processing accounted for the majority of the environmental impacts, while valorization and end‐of‐life treatments only avoid less than 10% of the burdens. The most important findings are focused on the high dependence on fuel use, identified as a hotspot in most stages although low compared to other fisheries, and on the intensive use of resources, especially sunflower oil, which contributes more than 70% of the impact on the global warming potential of the processing. This current framework forces the enhancement of the efficiency of a sector that attempts to engage the challenge of societal sustainability, by identifying the critical points and guiding policy makers on the path to sustainable development. [ABSTRACT FROM AUTHOR]

Packaging is fundamental for food preservation and transportation but generates an environmental burden from its production and end‐of‐life management. This review evaluates packaging contribution to the environmental performance of seafood products. Life cycle assessment (LCA) studies were evaluated by both qualitative and quantitative analysis. The qualitative analysis assessed how direct (e.g., packaging material) and indirect impacts (e.g., influence on seafood loss and waste) have been considered, while the quantitative analysis evaluated packaging contribution to products' weight and climate change impact. Qualitative analysis revealed that seafood LCAs focus mainly on direct environmental impacts arising from packaging materials, for which some articles conducted sensitivity analysis to assess materials substitution. Recycling was found to be the most common recommendation to diminish direct potential environmental impacts arising from packaging end‐of‐life. However, standardized recovery rates and other end‐of‐life options (e.g., reuse), should be considered. Quantitative analysis revealed that cans' production contributes significantly to the overall climate change impact for canned products. On average, it contributes to 42% of a product's climate change impact and 27% of a product's weight. Packaging has a lower contribution when considering freezing, chilling, and other post‐harvesting processing. It represents on average less than 5% of a product's climate change impact (less than 1 kg CO2 eq/kg) and 6% of a product's weight. Packaging material production is more relevant to aluminum, tinplate, and glass than for plastic and paper. Therefore, it is essential to accurately include these materials and their associated processes in inventories to improve the environmental assessment of seafood products. [ABSTRACT FROM AUTHOR]

The combined effects of thermal processing (i.e., sterilisation treatment) and the prior frozen storage time (3 or 6 months at −18 °C) on the quality loss in canned Atlantic horse mackerel (Trachurus trachurus) were determined. Thus, the sterilisation step led to a remarkable (p < 0.05) formation in the canned fish muscle of fluorescent compounds, free fatty acids (FFAs), and trimethylamine and an increase in the L* and b* colour parameters; meanwhile, a decrease (p < 0.05) in the total ω3 FA/total ω6 FA ratio and the a* colour value were detected. The prior frozen storage period led to an increased (p < 0.05) lipid oxidation (peroxide, thiobarbituric acid reactive substance, and fluorescent compound formation) and hydrolysis (FFA formation) development and to increased L* and b* colour values in the corresponding canned samples; additionally, a lower (p < 0.05) polyene index and phospholipid content were observed in canned fish previously subjected to frozen storage. In most indices, physico-chemical changes related to quality loss were found to be higher if the previous storage period was increased. According to the marked effects of the sterilisation step and the prior frozen storage period, the optimisation of such processing conditions is recommended to maximise the quality of canned horse mackerel.

The effects on lipid damage in canned horse mackerel (Trachurus trachurus) of a prior frozen storage (−18 °C) period and the presence of an octopus (Octopus vulgaris) cooking juice (OCJ) in the packing medium were investigated. An increase of the frozen storage time favoured an increase (p < 0.05) of free fatty acid (FFA), peroxide, and thiobarbituric acid reactive substance contents and a decrease (p < 0.05) of the phospholipid (PL) value and polyene index. Furthermore, an increased presence of OCJ in the packing medium led to an inhibitory effect (p < 0.05) on fluorescent compound formation as well as to a retention (p < 0.05) of the PL and FFA compounds. Colour determination showed a substantial increase (p < 0.05) of L* and b* values in canned fish with previous frozen storage time. Nevertheless, this increase was partly reduced (p < 0.05) by the OCJ presence in the packing medium. It is concluded that previous holding time has led to an increased lipid oxidation development and loss of beneficial lipid constituents (i.e., PLs and polyunsaturated fatty acids). Remarkably, the presence in the packing medium of preservative compounds (i.e., antioxidants) included in waste juice obtained from octopus processing provided an effective tool for lipid preservation and quality enhancement in canned fish. [ABSTRACT FROM AUTHOR]

This study addressed the fatty acid (FA) composition of canned Atlantic mackerel (Scomber scombrus). In it, the effect of prior frozen storage (6 months at −18 °C), different packing media (water, brine, and sunflower, refined and extra virgin olive oils), and canning procedure was investigated. As a result, the canning procedure led to a decrease (p < 0.05) in saturated FA (STFA) levels, an increase (p < 0.05) in polyunsaturated FA (PUFA) and total ω3 FA values, and higher PUFA/STFA and ω3/ω6 ratio values. Concerning the packing medium effect, the great presence of C18:2ω6 in sunflower oil led to high PUFA and PUFA/STFA values and low ω3/ω6 ratios when compared to other packing media. However, the high presence of C18:1ω9 in both olive oils tested did not lead to remarkable increases (p > 0.05) of this FA presence. Additionally, the presence of total ω3 FAs, C20:5ω3 and C22:6ω3 did not provide differences in canned fish muscle as a result of using different packing media. In all canned samples, ω3/ω6 values were included in the 8.2–10.8 range. Prior frozen storage did not have a substantial effect (p > 0.05) on the FA group (STFA, monounsaturated FA, PUFA, total ω3 FA) and FA ratio (PUFA/STFA and ω3/ω6) values. [ABSTRACT FROM AUTHOR]

Common bean (Phaseolus vulgaris L.) genotypes popular in eastern and central Africa were evaluated to determine their suitability for the canning industry. The genotypes were planted at the National Agricultural Research Laboratories (NARL), Kawanda-Uganda in the second rainy seasons (July-September) of 2015, 2016 and off season of 2017 (November-February). Two samples per genotype were evaluated at the canning facilities at Kawanda and Michigan State University (MSU) using a protocol based on home canning. One sample per genotype from the 2017 harvest was evaluated at Agriculture and Agri-Food Canada, Lethbridge Research and Development Centre (AAFC-LRDC) using the industry canning protocol. Data (n=134) was collected on seed moisture content, dry and soaked bean weight, hydration coefficient (HC) and visual quality, including colour retention, appearance, brine clarity, bean splitting and freedom starch/clumps on replicated samples. Additional data on unreplicated samples were collected on 100-seed weight, seed solids for canning, hydration coefficient after soaking (HCS), hydration coefficient after blanching (HCB), drain weight (%), matting, appearance, seed color, texture, and cooking quality traits including hard seed and partially hydrated seed (%) and HC after cooking. Analysis of variance of data from MSU and Kawanda showed significant (P=0.01) differences among genotypes for the assessed parameters. Majority of the genotypes expressed good soaking ability considering that their HC were above the 1.8 recommended for canning and 28% combined the two mentioned traits with good overall canning quality visual rating. Apart from 26, all other varieties had good HC based on data from Canada. About 24% of genotypes belonging to various market classes consistently combined this trait with good visual quality. The most outstanding genotypes based on these traits included SAB659 (red mottled), MAC44 (red mottled), NABE21 (cream), NABE12C (cream) and VAX5 (cream), KK8 (red mottled), Bihogo (yellow) and VAX4 (black). These genotypes were superior to the white beans: MEXICO 142, Awash1, and Awash Melka, that were considered as high-quality controls. Results indicated that genotypes of diverse backgrounds, with good canning quality traits exist among the currently utilised varieties and breeding lines. This diversity could be exploited for breeding and varietal promotion in the canning industry. [ABSTRACT FROM AUTHOR]

This study explored the effects of sterilization conditions on the formation of furan and its 10 derivatives in canned foods with a sterilizing value (F0) at 4. The contents of furans were determined by SPME arrow-GC-MS/MS, along with the furan precursors analyzed for elucidating the possible mechanism of furan formation. Results revealed that the total furan contents rose substantially in canned meat paste, tomato mackerel, chicken puree, tomato paste, pineapple slice, pineapple juice and carrot juice following sterilization. However, the total furan content did not change significantly (p > 0.05) in canned oily mackerel, but decreased significantly (p < 0.05) in canned apple puree after sterilization. With the exception of apple puree and pineapple slice, all the other canned foods showed a higher total furan content under low-temperature-long-time condition than that under high-temperature-short-time condition. Following heating, only the furan level showed a large increase in chicken puree, meat paste and tomato mackerel, whereas in canned fruit- and vegetable-based foods, the contents of furan and furfural showed a pronounced increase. The levels of alkylated furans were higher in sterilized samples containing high level of amino acid, while that of oxygenated furans were higher in sterilized samples containing high level of reducing sugar. [ABSTRACT FROM AUTHOR]

This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 oC) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 oC) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 oC resulted in a greater reduction of the drained weight as compared to that of canning at 115 oC and 121 oC. [ABSTRACT FROM AUTHOR]

Summary: Thermal processing of tender jackfruit is a promising approach to enhance its shelf life and thereby retain the health benefits associated with its inherent antioxidants and phytochemicals. This research looked at the prospective and suitability of near‐infrared reflectance (NIR) spectroscopy (900–1700 nm) to assess the biochemical properties namely ascorbic acid (AA), total flavonoid content (TFC), and total phenolic content (TPC) of thermally treated (pasteurisation and sterilisation) tender jackfruit stored under different preservatives (2% brine, 0.1% KMS, and 0.3% citric acid) for a period of 5 months. The partial least square regression (PLSR) models were developed by using both raw as well as pre‐processed spectra. The pre‐processing of spectral data diminished the prediction accuracy of models. The models developed with raw spectral data reported best prediction accuracies for AA (Rcv2 = 0.628; RMSEcv = 0.416 and RPDcv = 1.763), TFC (Rcv2 = 0.915; RMSEcv = 1.909 and RPDcv = 3.719), and TPC (Rcv2 = 0.882; RMSEcv = 0.032 and RPDcv = 3.013) as compared to models developed with pre‐processed spectral data. However, the lower prediction accuracies were observed in standard normal variate (SNV) pre‐processed data for AA (Rcv2 = 0.449; RMSEcv = 0.51), TFC (Rcv2 = 0.500; RMSEcv = 4.628), and TPC (Rcv2 = 0.396; RMSEcv = 0.072). The standard error (SEP) values of AA, TPC and TFC were almost 1.5–2 times the standard error of laboratory (SEL); this implies the developed models have excellent performance. The results obtained in the present study affirmed that NIR spectroscopy in conjunction with appropriate chemometric techniques can be used for the rapid assessment of biochemical properties of thermal processed and canned tender jackfruit during transportation and storage. [ABSTRACT FROM AUTHOR]

This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.

The effect of previous frozen storage (−18 °C for 6 months) and different coating media (aqueous: water and brine; oily: sunflower, refined olive, and extra-virgin olive oils) on the essential macroelement and trace element content of canned Atlantic mackerel (Scomber scombrus) was studied. Previous frozen storage led to an increased (p < 0.05) content of canned samples of K (oil-coated samples) and Ca (all coating conditions) and to a decreased (p < 0.05) content of P (aqueous-coating samples) and S (water- and oil-coated samples). For trace elements, a content increase (p < 0.05) in Cu and Se (brine-canned samples) and Mn (water- and refined-olive-oil-coated samples) was detected in canned fish muscle with frozen storage. Concerning the coating effect, aqueous-coating samples showed lower (p < 0.05) Mg, P, S, K, and Ca contents than their corresponding oil-coated samples. For trace elements, lower average contents were found for Co, Cu, Mn, Se, and Fe in aqueous-coating fish muscle when compared to their counterparts coated in oily media. Content changes in the different elements in canned fish muscle are discussed based on interactions with other tissue constituents and modifications that such constituents undergo during processing (i.e., protein denaturation, liquor losses from the muscle, lipid changes).

We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days. Total lipid and triacylglycerol average values increased with storage time of 0–10 days. In contrast, sardines stored for 13–15 days showed decreased values of lipids and triacylglycerols. Increased storage times also led to increased average saturated fatty acid (STFA) content and browning and decreased polyunsaturated fatty acid (PUFA) values and PUFA/STFA and ω3/ω6 ratios. Notably, the effect of storage time on PUFA/STFA and ω3/ω6 ratios and browning development was found significant (p < 0.05). Sensory descriptors revealed only slight quality differences with previous storage on ice for 0-10 days. In contrast, a substantial (p < 0.05) decrease (appearance and texture) was detected in samples corresponding to a 13–15-day period, such samples being considered unacceptable. Storage on ice not exceeding 10 days is recommended for sardines before being shipped to canneries for further processing. Furthermore, the use of efficient storage including preserving technologies would be desirable. [ABSTRACT FROM AUTHOR]

Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better‐quality products. The development of a machine learning (ML)‐based approach to food processing applications is an exciting and innovative idea for optimizing process parameters and process kinetics to reduce energy consumption, processing time, and ensure better‐quality products; however, developing such a novel approach requires significant scientific effort. This paper presents and evaluates ML‐based approaches to various food processing operations such as drying, frying, baking, canning, extrusion, encapsulation, and fermentation to predict process kinetics. A step‐by‐step procedure to develop an ML‐based model and its practical implementation is presented. The key challenges of neural network training and testing algorithms and their limitations are discussed to assist readers in selecting algorithms for solving problems specific to food processing. In addition, this paper presents the potential and challenges of applying ML‐based techniques to hybrid food processing operations. The potential of physics‐informed ML modeling techniques for food processing applications and their strategies is also discussed. It is expected that the potential information of this paper will be valuable in advancing the ML‐based technology for food processing applications. [ABSTRACT FROM AUTHOR]