Surface and Microstructural Failures of PET-Coated ECCS Plates by Salmon-Polymer Interaction
The new types of knowledge-intensive, multilayer containers consist of steel plates protected against corrosion by nanometric electrolytic chromium (Cr0) and chromium oxide (Cr2O3) layers chemically bonded to polyethylene terephthalate (PET) polymer coating to preserve food. It was observed that after emptying the cans, the salmon adhered to the polymer coating, changing its color, and that this adhesion increased with longer storage times. This work was aimed at determining the product-container interactions and their characterization by X-ray diffraction (XRD), confocal Raman and micro-Raman imaging and scanning electron microscopy (SEM) analysis. The zones of adhesion showed surface changes, variations in crystallinity and microstructural degradation of the PET coating. In addition, localized damages altering the functional properties of the multilayer system were observed as microcracking in the chromium layers that protect the steel. The degradation undergone was evaluated and characterized at a surface and microstructural level to establish the failure mechanisms, which were mainly associated with the activity of the adhered muscle and its biochemical components. Finally, a recommendation is done to preserve the useful life and functionality of cans for the preservation and efficient use of resources with an impact on recycling and environmental conservancy.
Chemical changes during farmed coho salmon (Oncorhynchus kisutch) canning: Effect of a preliminary chilled storage
A relevant farmed fish species (coho salmon; Oncorhynchus kisutch) was studied as a raw material for the canning process. The effects of preliminary chilling storage and thermal treatment (cooking and sterilisation) on the chemical constituents (lipids and non-protein nitrogen compounds) of the canned fish were analysed. An increasing previous chilling time led to an important autolysis (K value) development, and to an increasing formation of free fatty acids, and interaction compounds (fluorescence and browning assessments) (p < 0.05) in the canned product. The thermal treatment led to the formation of volatile amines (total and trimethylamine), free fatty acids, secondary lipid oxidation compounds (anisidine and thiobarbituric acid values) and interaction compounds in canned fish. Interaction compound assessment was found the most useful tool to study the lipid oxidation and non-enzymatic browning developments, while the K value showed to be an interesting index for assessing the freshness stage of the raw material employed.
A sustainable development indicator for NGOs and international organisations
The article offers an easy-to-use indicator for measuring whether NGOs, international organisations and government policies and projects meet the criteria for sustainable development that have been established by the Rio Declaration in 1992 and that are recognised by experts in the field. Use of this indicator reveals that most of the major actors in the field of development are actually failing to promote sustainable development and points to the specific areas where they need to improve in order to fulfil sustainability criteria. We also offer a sample test of the indicator using UNICEF as a case study.