FST 202

FOOD QUALITY CONTROL

TITLE : EVALUATION OF CANNED FOOD

NAME : NURFADHILAH BINTI JAAFAR

MEMBERS NAMES: SITI FATIMAH BT SHAIKH ABDUL

MUNAIM

RAFIDAH BT MUHAMAD SHAHRUN

WAFA ATIQAH BT AMAN MAAMOR

NUR SABRINA BT ROSLI

ID NUMBER : 2013698078

GROUP : AS 1165A2

SUBMITION DATE : 12TH AUGUST 2015

LECTURERS NAME : MADAM MARDIANA BT AHAMAD

ZABIDI
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