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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43922195" target="_blank" >RIV/62156489:43210/22:43922195 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.55251/jmbfs.9288" target="_blank" >https://doi.org/10.55251/jmbfs.9288</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.9288" target="_blank" >10.55251/jmbfs.9288</a>

Result language

angličtina

Original language name

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

Original language description

The chemical composition and content of DBP (di-n-butyl phthalate) and DEHP (di-2-ethylhexyl phthalate) in pork shoulder before and after heat treatment in the package by the sous vide method was analyzed. The meat was analyzed raw and after heat treatment at 50 degrees C and 60 degrees C. The heat treatment time in the sous vide water bath was 4 hours, 4 hours + 1 hour after 24 hours, 8 hours and 8 hours and 1 hour after 24 hours. The fat content in meat treated at 50 degrees C was 6.04 in raw meat and after heat treatment after 4 hours. 7.51 and after 8 h. 6.81 g.100g(-1), in the shoulder after heat treatment at 60 degrees C was after 4 hours 6.24 and after 8 h. 6.76 g.100g(-1). The content of fatty acids during the sous vide treatment did not significantly change with exception of vaccenic acid, the content of which was statistically significantly reduced at temperatures of 50 degrees C also at 60 degrees C. The DBP content in raw shoulder at 50 degrees C during sous vide heat treatment it increased to 1.91 mu g.g(-1). The DEHP content during the heat treatment it increased to 23.95 mu g.g(-1) in the treatment of 4+1 hours. The DBP content in raw shoulder after heat treatment at 60 degrees C increased to 1.84 mu g.g(-1) during treatment for 4+1 hours. The DEHP content decreased to 8.72 in the treatment of 4+1 hours and to 4.021 mu g.g(-1). Based on our results, we can conclude that at both monitored temperatures of sous vide method, the DBP content increased and the DEHP content decreased. The DBP content in raw shoulder at 50 degrees C heat treatment increased to 1.91 mu g.g(-1) at 4+1 hour heat treatment and to 3.02 at 8+1 hour. The DEHP content increased to 23.95 mu g.g(-1) in the treatment of 4+1 hours. The content of DBP and DEHP in the packaging material before use was 29.08 mu g.g(-1), it gradually decreased with the length of the heat treatment, to 15.09 mu g.g-1 in the treatment of 8+1 hours. The DEHP content in the unused package decreased to1.27 mu g.g(-1) at heat treatment of 8+1 hours. At the heat treatment at of 60 degrees C in the packaging material gradually decreased to 3.18 mu g.g(-1). The DEHP content decreased to 2.54 mu g.g(-1).

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

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

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Volume of the periodical

12

Issue of the periodical within the volume

Special issue

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

"e9288"

UT code for WoS article

000858435100001

EID of the result in the Scopus database

2-s2.0-85144914094