NUTRITIVE VALUE OF CANNED FOODS. XVI. PROSIMATI AND MINERAL COMPOSITION¹

Abstract

This work was undertaken as an integral part of the National Canners Association-Can Manufacturers Institute Nutrition program, in order to obtain a more thorough knowledge of the proximate and mineral composition of canned foods. A total of 1,384 samples, collected during the canning seasons of 1942 and 1943, were analyzed. The methods used by the nutrition committee in selecting the various foods, their geographical distribution, and methods of preparation of the 1942 samples have been described in detail by Clifcorn (1944). The methods of collecting samples during the 1943 season were similar to those of the previous year except that the following additional foods were included : blackberries, blueberries, cherries, cream style corn, kraut, mushrooms, peppers, pimentos, sweet potatoes, and turnip greens. MATERIALS AND METHODSThe total contents of four or six retail size cans or one to three No. 10 size cans comprising each sample were combined and thoroughly macerated in a Waring blendor. Portions of the uniformly blended mixture were then removed for the chemical analyses.Chemical methods approved by the Association of Official Agricultural Chemists (1940) were used for all the determinations except iron, which was analyzed by Stugart's (1931) method modified as follows: (1) The colored iso-amyl alcohol layer was washed with 25 milliliters of a five-per cent solution of potassium sulfocyanide saturated with iso-amyl alcohol.(2) A per cent transmittance curve was prepared by plotting the per cent transmittance on a spectrophotometer a t 490 millimicrons for a series of known solutions of pure iron. Per cent transmittance a t 490 millimicrons was then obtained for each sample, and the amount of iron calculated by reference to the standard curve. RESULTSI n a survey investigation of this nature, the average figures are of the greatest value since they indicate the average composition of the commodities as they are prepared under the variable conditions prevailing in different sections of the country and during different seasons and years; the results are summarized (Table 1 ) .

Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)

“…Extensive research has been reported on the various aspects of thermal‐processed tuna. Nutritive value of canned foods (Kramer, ), changes in protein quality and lysine upon canning (Banga et al ., ; Castrillon et al ., ), postmortem stress on the quality of canned tuna (Crawford et al ., ) and various quality attributes of canned tuna are reported (Duane Brown & Tappel, ; Ali Khayat, ; Seet et al ., ; Shim et al ., ; Jeyashakila et al ., ). Effect of packing media like extra virgin olive oil on the oxidation of canned tuna lipids are reported (Medina et al ., ).…”

Effect of Duration and Temperature of Blanch on Proximatk and mineral Composition of Certain Vegetables

“…Moisture, protein, fat, fiber, ash, calcium, and phosphorus w'ere determined by methods approved by the Association of Official Agricultural Chemists (2). Carbohydrates other than crude fiber w'ere determined by difference, and iron by a modification of Stugart's method (5).…”

Essential Elements, Cadmium and Lead in Fresh and Canned Corn (Zea mays L.)

“…PREVIOUS WORK done on the elemental content of corn has included mostly macro-elements such as calcium, iron, phosphorus, potassium, and sodium (Ensminger et al, 1983;Anonymous, 1962;Kramer, 1946;Watt and Merrill, 1963). Work has been published on other elements but little has been done to show the effects of canning on them.…”