Preventing tin uptake by canned asparagus - by adding cystine to the can liquid

摘要

The uptake of tin by canned asparagus is reduced by adding cystine (I) to the liq. in the can. (I) is pref. 0.01-0.2 w/v% in the liq. and is added e.g. as salt pellets. The inner surface of the can may be completely unvarnished or partly varnished in any convenient fashion. Heavy-metal contamination, loss of flavour and discolouration are prevented. Expensive varnished cans and low-temp. storage during summer are not necessary. (I) improves the nutritional value of the prod.