Cannned Food

FST 202 FOOD QUALITY CONTROL TITLE

: EVALUATION OF CANNED FOOD

NAME

: NURFADHILAH BINTI JAAFAR

MEMBER’S NAMES: MUNAIM

SITI FATIMAH BT SHAIKH ABDUL

RAFIDAH BT MUHAMAD SHAHRUN WAFA ATIQAH BT AMAN MAAMOR NUR SABRINA BT ROSLI ID NUMBER GROUP SUBMITION DATE LECTURER’S NAME ZABIDI

: 2013698078 : AS 1165A2 : 12TH AUGUST 2015 : MADAM MARDIANA BT AHAMAD

INTRODUCTION Food commodities can be either in raw agricultural commodities or processed commodities which are being sold and distributed for human consumption. The raw agricultural commodities are including the materials from fresh fruits, vegetables, meat and other similar agricultural products. Processed food commodities are foods that have been processed by cooking, freezing and dehydrating. Government agencies have specified a number of voluntary and mandatory standards concerning the composition, quality, inspection, and labelling of specific food products. The essential composition and quality factors for the canned food is consists of minimum content of fruit ingredient, type of sugar or honey, the soluble solids and the organoleptic properties. The can should be well-filled with the product and should occupy not less than 90% of the water capacity of the container. Organoleptic properties are defined as the aspects of the food or substances that an individual experiences via the sense of touch, smell, sight and taste. The degradation of nutrients along with the decreasing amount of organoleptic properties can be occurred in canned food due to the excessive temperature during sterilization stage. Citric acid is one of the common food additives used especially for fruit can commodities. It is a naturally- occurring acid in citrus fruits such as lemon and lime which help to improve flavour and maintaining the acidity level in the food. The information of the canned product must be well- labelled with the name of the food, a ‘best before’ or ‘use by’ date and the quantity information. Other than that, the list of ingredients, the name and address of the manufacturer, packer or sell, any special storage conditions and methods for cooking should be marked and labelled. The heat treatment during canning process is important to destroy all the microorganisms such as mold, bacteria and yeast that can cause food spoilage. The common heat treatment applied during canning process is sterilization and pasteurization enables to extend the shelf life of food products. During the heating process, the air from the can is driven out and as it cools a vacuum seal is formed. The vacuum seals prevent the air from getting into the product can which can cause the contamination by microorganisms.

DISCUSSIONS Canned foods are generally processed through the initial raw material by handling and cooking for convenience of the consumers. The production of canned food must be meets the quality requirements such as has a good corrosion resistance and has great sealing performance. This experiment is conducted is to evaluate the canned food based on its quality of attributes. The brands of the fruit can are Hosen and AAA which both are from the canned food commodities. The complete diet from the canned food is not provided in commodities food but they are designated to supplement the nutritional needs for the consumers. Both canned fruits are ready to eat foods in the form of solid and liquid. Ready to eat food is a food products that are prepared in advance and can be eaten as sold and gives convenience when people need a quick snack without spending their time for cooking. According to FDA, certain of canned fruits is labelled wih ‘solid pack’, therefore the food must not be contained any added liquid packing medium. Since both canned fruit, comes with solid and liquid form the ‘solid pack’ label is not appear at any place of the label. Net weight labelled is the amount of the fruits and liquid and not including the packaging. Both brands have 565 grams of labelled net weight while the gross weight for Hosen and AAA are 656.65 g and 674.16 g respectively. The gross weight is measured with the dry, sealed canned with the attached lid of the canned fruit on the weighing balance and recorded. Then, the drained weight is identified by leaving out the liquid portion and only weight the fruits solids. The drained weight and new net weight for Hosen are 240 g and 576.65 g while for AAA brand is 220.98 g and 602.14g respectively. The weight of the washed and dried empty container subtracted with gross weight is recorded as the new net weight. The new net weight showed a difference from the labelled net weight on the can. The net weight of the can is excess than stated which desirable for consumer. But, generally the packed goods labelled with their quantity must contain the amount stated and not less on the package. The condition of Hosen canned fruit is dirty and rusty while AAA brand comes with dented and rusty can. The sharp dent of on top of side seam may damage the seam and allow the bacteria to enter the can, therefore such canned food should be discarded and it is advisable not to consume the food inside. Dents may distort the double seam or side seam such that vacuum loss may occur. FDA also stated to discard heavily rusted can. The rust on the outer surface of the can may be removed but if there is any present of rust inside the can, it will not safe to eat, because the iron has already been oxidized.

Comparing the amount of longans inside each brand, Hosen has only 30 longans while AAA brand has 40 longans inside the can. The total soluble solids in the also been measured by the hand refractometer and it shows that the Brix value for each brand is ranging from 20.3 to 20.8 Brix. Vacuum is the measurement of the air has been eliminated from the container. The vacuum measurement for Hosen brand is 6 Hg while there is lack of vacuum for AAA brand. Application of vacuum during canning process is important to provide the strong closure and helps to maintain the quality of food longer. The headspace for Hosen brand is 1.0 cm while AAA brand is 0.5 cm. The small headspace may due to the inadequate heating or the result of low vacuum in metal containers producing flippers. Next, the observation of the quality attributes for both brands are recorded based on the clearness of the liquid, colour, uniformity of sizes, absence of defects, texture and tenderness of the canned fruit. The criteria of attributes for the scoring are shown on the result sheets. Hosen brand and AAA score Grade A for the all attributes except for the colour and clearness of the liquid respectively as they shows the least fairly well matured of the fruit, dullness and the off colour. CONCLUSIONS In conclusion, Hosen and AAA canned fruit is safe to consume as from the overall evaluation they scored most with Grade A for the quality attributes. However, the defects on the can such as dirt, rust and dent, should also need to be considered first before buying the product because it might harmful to our health and can became extremely serious.

QUESTIONS 1. In your opinion, what could possibly be the cause of the defect (s) found in the evaluated can? The foreign particles and dust may be trapped as the minor coating application defect. It happened due to dirt that may adhere to the wet coating before it is baked. On the other hand, dent on the can is happened due to mishandling of the empty or filled cans during conveying, labelling, transporting.

2. From the evaluation of your sample, what category of defects does it fall into and why? The category of defects for the canned food is critical defects. Critical defect is a defect that seriously affects, or is likely to seriously affect the usability of the container for its intended purpose. It may endanger the health of the consumer due to the contamination by chemicals, salmonella, botulinum or metal fragments. . REFERENCES 1. Boyle, Marie A. (2003). "Food Insecurity and the Food Assistance Programs." In Community Nutrition in Action: An Entrepreneurial Approach, 3rd edition. Belmont, CA: Wadsworth/Thomson Learning. 2. Ghai, G. (2011). Measuring and Predicting Headspace Pressure During Retorting of Thermally Processed Foods. Retrieved August 1, 2015, from http://www.ncbi.nlm.nih.gov/m/pubmed/21535830/ 3. Sherlock, C. (2011, December 14). Are Rusty Cans Safe to Eat From? Retrieved August 1, 2015, from http://theboatgalley.com/rust/ 4. U.S. Food and Drug Administration. (2014, November 25). Retrieved August 1, 2015, from http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm109763.htm