The Effect of Final Heating on the Concentration of Phthalic Acid Esters by Sous-Vide Production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915745" target="_blank" >RIV/62156489:43210/19:43915745 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.4028/www.scientific.net/MSF.955.80" target="_blank" >https://doi.org/10.4028/www.scientific.net/MSF.955.80</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.4028/www.scientific.net/MSF.955.80" target="_blank" >10.4028/www.scientific.net/MSF.955.80</a>

Result language

angličtina

Original language name

The Effect of Final Heating on the Concentration of Phthalic Acid Esters by Sous-Vide Production

Original language description

In our research the influence of thermal heating on the release of plasticizers from plastics into the meat product and water was researched. The two most widely used plasticizers, dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP), were detected. Both of the plasticizers have a negative effect on the health. And both are regulated by regulation of the European Union. In this study were researched phthalates in products prepared by sous-vide technology and it was studied effect of reheating on migration of phthalates. The average concentrations of both phthalate esters, DBP and DEHP, in heated water decreased. The average concentration of DBP in water before heating was detected 0.82 mg/100 ml and after heating 0.52 mg/100 ml, the average concentration of DEHP in water before heating was established 0.33 mg/100 ml and after heating 0.19 mg/100 ml. In plastic wraps, average DBP concentration with reheating increased and average DEHP concentration with reheating dropped. The average DBP concentration in plastic packaging, heating at 60 oC/12 h was determined of 9.87 mg/dm2 after reheating 60 oC/1 h was detected of 15.40 mg/dm2. The average concentration of DEHP in plastic packaging, heating at 60 oC/12 h was determined of 58.71 mg/dm2 and after reheating 60 oC/1 h was detected of 28.28 mg/dm2. The average DBP concentration in meat products due to reheating decreased, the average DEHP concentration in meat products increased. The average DBP concentration in meat products heating at 60 oC/12 h was detected of 8.39 mg/g dry matter and after reheating of 6.43 mg/g dry matter, the average DEHP concentration heating at 60 oC/12 h was determined of 25.37 mg/g dry matter and after reheating of 65.51 mg/g dry matter.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Materials Science Forum

ISBN

978-3-0357-1444-9

ISSN

0255-5476

e-ISSN

1662-9752

Number of pages

6

Pages from-to

80-85

Publisher name

Trans Tech Publications Ltd.

Place of publication

Stäfa

Event location

Brno

Event date

Sep 12, 2018

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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