ABSTRACT
The interaction of stewed foods with tin cans produced from (Euronorm) E5,6/5,6 quality tin plate internally lacquered (two coats) was studied. Filled cans were stored for 24 months at room temperature with inspections of the condition of the product and of the coating immediately after production, after 1 month and then after successive 3-month intervals. Measurements were made of pH, NaCl content and of metal ions in the stew as well as changes in colour, smell, taste and consistency. The condition of the lacquer was also examined. Pronounced corrosion of the lacquer layer and development of metallic taste occurred between the 21st and 24th months. This was accompanied by diffusion of Fe and Sn ions into the stew although there was insignificant increase in the contents of Zn, Pb, Cd and As.
