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Tin and Iron Content of Canned and Bottled Foods
Author(s) -
GREGER J. L.,
BAIER M.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04478.x
Subject(s) - tin , food science , chemistry , food preservation , bottled water , environmental science , organic chemistry , environmental engineering
The tin and iron content of 14 different types of canned foods and of 5 different types of bottled foods were determined. No tin was detected in most bottled foods, but tin was detected in all canned foods. Storage of foods on the shelf for 4 months or in open cans in the refrigerator for 1 wk resulted in increased amounts of tin and iron in some of the canned foods. Those foods which were packed in totally lacquered cans accumulated little tin or iron during storage; those foods which were packed in unlacquered or partially lacquered cans generally accumulated significant amounts of iron and tin during storage. The tin content of the canned foods was not statistically correlated to the pH of the foods.