Sulfuration in canned chicken meat can occur due to chemical reactions between the meat components and the metallic elements in the packaging. During the heating process, the thioproteins present in chicken meat can decompose and release sulfur ions. These sulfur ions can react with the metallic components of the container, such as iron and tin, forming dark-colored sulfides. These dark spots can affect the appearance of the container and, in some cases, the product.
To prevent sulfuration in canned chicken meat, anti-sulfur varnishes containing zinc oxide in suspension can be used. Zinc oxide binds hydrogen sulfide and transforms into zinc sulfide, which is colorless and insoluble, thus preventing the formation of dark spots on the container. However, zinc oxide coatings should not be used with acidic products. Non-zinc oxide varnishes that are sufficiently impermeable to act as a mechanical barrier against the passage of hydrogen sulfide can also be used.
how does sulfide staining occur?
Tin sulfuration in food cans
what is an epoxyphenol varnish?
Tin Sulfuration in Food Cans
Common defects in twist-off caps and solutions for their prevention
SIGNATURE AND IDENTITY CARD TO OBTAIN A CAN OF MEAT IN CUBA
SULFURATION PROCESSES IN CANNING
MAIN REACTIONS BETWEEN CAN AND THEIR CONTENTS
