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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011Table 8. The organoleptic analysis of the product “Fois gras” (yellow lacquer)ResultsAfter 1 year After 2 yearCharacteristicsInitially of shelf of shelfstorage storageCan’s appearance:- outer sideClean, hermetically sealed, with flat cap,unrusted, non deformed at the body orendings, without cracks or content leakage- inner sideContent’sappearance:- at 10 0 CColourSmell and tasteThe cap andmetallic candon’t haveblack or rustspots, orexfoliationsand wavingof the lacquerlayerTraces of marbling on thecan’s wallUnctuous homogene paste that presents a thinliquid layerPink-yellowishPleasant, characteristic with the flavour of thespices added without strange smell or tasteTable 9. The physico-chemical analysis of the product “Fois gras”CharacteristicsAfter 1 year of shelf After 1 year of shelfInitiallystoragestorageWhite YellowWhite lacquer Yellow White Yellowlacquer lacquerlacquer lacquer lacquerFat , % 21,7 21,7 22,0 20,0 21,33 21,15Sodium chloride, % 1,7 1,7 1,7 1,7 1,81 1,75Easily hydrolysablenitrogen, expressed in 18,0 18,0 23,1 14,3 21,81 14,1ammonia mg/100 gProteins, % 13,80 13,80 12,87 13,14 13,62 13,4pH 6,0 6,0 5,5 5,5 5,5 5,5Metals , ppm:- tin - - - - 5,30 5,30174CONCLUSIONSThe results of our studies were the following:- the results of the lab examination respectively of the global migration tests and theorganoleptic exam are in accordance with HG nr. 1197/2002, that contains specificdirectives such as 72/2002/CE and amendments.
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011- for evaluating the BPA (bisphenol A ) release as a request of the 2002/72/CEdirective we considered as more appropriate the GC-MS method that allows the accurateidentification and dosage of bisphenol A (BPA) in comparison with the UV-VISspectrophotometric method .- the checking of the cans quality was led on a lot taken from a meat productsmanufacturer (pork meat in natural juice and fois gras).- after 12 and 24 months of storage the organoleptic properties and most of thephysico-chemical properties of the products („Pork meat in natural juice” and “Fois gras”)didn’t significantly changed in comparison with the initial moment for neither of the twolacquer types.- from analyzing the inner appearance of the can we saw that at 12 and 24 months itpresented all over it traces of marbling in the case of the product „Fois gras”- yellow layertype the phenomena being more accentuated than in the case of the other product.- the metal content (Fe, Sn) of the product canned in metallic cans protected by whitelacquer and yellow lacquers layers didn’t significantly vary during the 12 and 24 months ofstorage the product being in accordance with the requirements of STR 610-85 ”Meat cans;fois gras and meat paste”.- all the analyzed quality indicators are in accordance with the standard of theproduct.- after the microbiological analysis of the meat cans we concluded that the cans havea very good shelf life/ time stability.REFERENCES1. Jordanova, I., Dobias, J., Voldrich, M., Poustka, J., 2003 : Determination of Bisphenol A,Bisphenol F, Bisphenol A Diglycidyl Ether and Bisphenol F, Bisphenol F Diglycidyl EtherMigrated from Food Cans using Gas Chromatography-Mass Spectrometry, Czech J.Food Sci.,21 , p.85-90;2. Moller, L., Helweg, C., Pratt, C., Worup, A., Skak, C., (2004) Evaluation of Alternatives forCompounds under Risk Assessment in the EU, Bisphenol A, Report Environmental ProjectNo. 9013. Popa, C., Turtoi, M., Turtoi, Ghe., 1998, Materiale utilizate în industria alimentară, Ambalaje,Manualul Inginerului de Industrie Alimentară, Ed. Tehnică, Bucureşti.4. Popa, M., Belc, N., 2003, Ambalare, Raport Sintetic Fair-Flow;5. Turtoi, M., 2001, Materiale de ambalaj şi ambalaje pentru produsele alimentare, Ed. ALMA –Galaţi;6. ***,(2002) Ensuring the safety of consumers can coatings for direct food contact, section 4 offinal report, part 1, CANCO Workshop;7. ***, Articol Sayers Publishing Group Ltd., (2004) The Canmaker on line.175
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