Abstract:
The thermally-sterilized canned vegetables represent the most
important share from the thermally-sterilized cans consumed in Romanian.
Except for the products processed from tomatoes that are the majority group,
we also enumerate the following more important sterilized assortments:
vegetables in water and tomato sauce, vegetables in vinegar, vegetables in
oil, products from vegetables and juices/nectar . The industry of canned
vegetables form Romania goes through a reorientation and re-equipment
period referring to the obtaining of raw materials and assimilation of higher
technologies. Many units have mixed capital or they have become the
property of some companies from other countries.
The thermally-sterilized products from vegetables from the offer
existing in the municipality of Iasi presents specific characteristics depending
on the producing unit, and we may identify some unprofitable aspects in
terms of quality itself or the manner of conditioning-packing. The study
pursues comparatively Romanian products and from exportation both in
terms of organoleptic – sensorial appreciation, aspect and integrity, the
hygienic quality and the more important physical-chemical features.
The sensorial analysis allowed the identification of many positive
aspects characteristic to all assortments under study: aspect, air-tightness,
dosage and accuracy of label sticking, cleaning and integrity of jars – lids,
contents in accordance with the preparation recipe. We could notice some
flaws in some assortments in terms of aspect of contents, color of products or
the covering liquid and consistency.
Two products may be practically considered flawless. The contents in
ascorbic acid diminished for the products preserved as compared to the fresh
raw material, proportionally to the initial contents and depending on the
preservation method. The vegetables in vinegar had acetic acid contents
standard. The thermally sterilized products had salt contents also standard.
