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.
Tourism in the Amazon: identifying challenges and finding solutions
Purpose – The purpose of this paper is to provide an overview of the tourism sector in the Amazon regions of Bolivia, Brazil, Colombia, Ecuador, Guyana, Peru, and Suriname and then discuss the manner in which tourism activity assists the protection of the Amazon rainforests. The paper also describes the manner in which the first World Hospitality and Tourism Themes Roundtable on Tourism in the Amazon is organized in 2009.Design/methodology/approach – Teams of researchers from the Ministries of Tourism, the private sector and academia in the Member Countries of Treaty for Amazon Cooperation collaborated to address, in ten‐page papers, the question “Does sustainable tourism offer solutions for the protection of the Amazon rainforest?”Findings – The paper provides valuable information on the current state of tourism policy and practice in the Amazon Member Countries. It also articulates the challenges that attend the development of sustainable tourism as a mechanism for the protection of the Amazon.Practical...