The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915967" target="_blank" >RIV/62156489:43210/19:43915967 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/19:43878052

Result on the web

<a href="https://doi.org/10.5219/1114" target="_blank" >https://doi.org/10.5219/1114</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1114" target="_blank" >10.5219/1114</a>

Result language

angličtina

Original language name

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Original language description

Esters of phthalic acid are common contaminants of the environment because of their large application in plastics. Phthalic acid esters are used as plasticizers in plastics, and they are also used in plastic intended for contact wi th food. In our research, we investigated the influence of heating on the migration of phthalic acid esters into the water used as a water bath. The water bath was used to heat the vacuum - wrapped meat, this heating is called the sous - vide method. The plast ic thermostable bags containing phthalates were used on the meat packaging. Two esters of phthalic acid dibutyl phthalate (DBP) and di - 2 - ethylhexyl phthalate (DEHP) have been determined. Three packaged meat samples were heated in a water bath for one hour either at 50 oC or at 60 oC. The water was analyzed always before the heating and after the heating. Average DEHP concentrations in the water dropped after heating at 50 oC in two cases and average DBP concentrations rose in one case and declined in one case. Average DBP concentrations in water declined after heating at 60 oC, while average DEHP concentrations after heating at 60 oC in water increased. The concentrations of phthalic acid esters in the water ranged from 15.2311 μg.L - 1 to 34.5645 μg.L - 1 for DEHP and from 0.0433 μg.L - 1 to 2.6529 μg.L - 1 for DBP. The heating of vacuum - packed food in plastic phthalate bags in a water bath does not pose a great risk of contamination of water with phthalic acid esters.

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

7

Pages from-to

681-687

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85072870443