Effect of sous-vide heat treatment on the phthalic acid esters content in meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915904" target="_blank" >RIV/62156489:43210/19:43915904 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/19:43878043

Result on the web

<a href="https://doi.org/10.5219/1081" target="_blank" >https://doi.org/10.5219/1081</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1081" target="_blank" >10.5219/1081</a>

Result language

angličtina

Original language name

Effect of sous-vide heat treatment on the phthalic acid esters content in meat

Original language description

The aim of the study was to monitor the migration of the phthalic acid esters dibutyl phthalate (DBP) and di - 2 - ethylhexyl phthalate (DEHP) from packaging to meat wrapped in plastic when heat treated by sous - vide method. A heat treatment temperature of 80 oC was used for 4 and 8 hours with reheating at 80 oC for 1 hour. The average DBP and DEHP concentrations in meat ranged from 2.24 to 4.66 mg.kg - 1 and 2.29 to 10.35 mg.kg - 1 of the original sample, respectively. The average DBP and DEHP concentrations found in plastic pack aging ranged from 3.06 to 6.37 μg.g - 1 and 5.70 to 7.83 μg.g - 1 of plastic, respectively. The average concentrations of DBP in water bath range from 16.25 to 23.38 μg.l - 1 , while the average concentrations of DEHP in water bath were determined between 0.24 an d 1.82 μg.l - 1 . The above results were compared with the results measured at sous - v ide treatment temperature of 70 oC for 4 hours, 8 hours, and with 1 hour of reheating. The average concentrations of DBP and DEHP in all meat samples exceeded the specific mi gration limits of both phthalates ( 0.3 mg.kg - 1 for DBP and 1.5 mg.kg - 1 for DEHP).

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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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

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

622-627

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85072858935