Phthalates in meat products in dependence on the fat content

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43909297" target="_blank" >RIV/62156489:43210/16:43909297 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/621" target="_blank" >http://dx.doi.org/10.5219/621</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/621" target="_blank" >10.5219/621</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Phthalates in meat products in dependence on the fat content

Popis výsledku v původním jazyce

The content of dibutylphthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) in samples of packages intended for thermally processed meat products and release of phthalates from packages into meat products in dependence on the fat content were observed. 80 samples of packages were analyzed, 5 of them wereselected due to exceeding the specific migration limit. The raw meat was prepared, one type with the fat content of 10% and second one with the fat content of 50%. The both types of raw meat were analyzed for the content of DBP and DEHP and packed into chosen packages.The samples of meat products were thermally processed (70 oC, 10 min in the core), stored until the expiration date at 4 oC and gradually analyzed after 1st, 7th, 14th, 21st and 28th day of storage. Determination of phthalates was carried out by high performance liquid chromatography (HPLC). The phthalate content in the raw meat was under the limit of detection. According to the EU Commission Regulation no. 10/2011 the specific migration limit of products intended for the contact with food for DEHP (max. 1.5 mg.kg-1 of food stimulant and DBP max. 0.3 mg.kg-1 of food stimulant), wasexceeded already after first day of storage, in case of DBP in two samples with 10% of fat and after 7th day of storage in one sample. In the samples with 50% of fat, SML was exceeded after first day of storage in four samples and in one sample after 14th day of storage. Regarding DEHP in the samples with 10% of fat SML was exceeded after 1st day of storage in one sample and after 7th day of storage also in one sample and after 21st day of storage similarly in one sample. Four samples with 50% of fat had SML exceeded in case of DEHP already after 1st day of storage. By comparison of PAE migration depending on the fat content we concluded that leaching of PAE from a package into food was 2 - 21 times higher in samples with 50% of fat than in samples with 10% of fat.

Název v anglickém jazyce

Phthalates in meat products in dependence on the fat content

Popis výsledku anglicky

The content of dibutylphthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP) in samples of packages intended for thermally processed meat products and release of phthalates from packages into meat products in dependence on the fat content were observed. 80 samples of packages were analyzed, 5 of them wereselected due to exceeding the specific migration limit. The raw meat was prepared, one type with the fat content of 10% and second one with the fat content of 50%. The both types of raw meat were analyzed for the content of DBP and DEHP and packed into chosen packages.The samples of meat products were thermally processed (70 oC, 10 min in the core), stored until the expiration date at 4 oC and gradually analyzed after 1st, 7th, 14th, 21st and 28th day of storage. Determination of phthalates was carried out by high performance liquid chromatography (HPLC). The phthalate content in the raw meat was under the limit of detection. According to the EU Commission Regulation no. 10/2011 the specific migration limit of products intended for the contact with food for DEHP (max. 1.5 mg.kg-1 of food stimulant and DBP max. 0.3 mg.kg-1 of food stimulant), wasexceeded already after first day of storage, in case of DBP in two samples with 10% of fat and after 7th day of storage in one sample. In the samples with 50% of fat, SML was exceeded after first day of storage in four samples and in one sample after 14th day of storage. Regarding DEHP in the samples with 10% of fat SML was exceeded after 1st day of storage in one sample and after 7th day of storage also in one sample and after 21st day of storage similarly in one sample. Four samples with 50% of fat had SML exceeded in case of DEHP already after 1st day of storage. By comparison of PAE migration depending on the fat content we concluded that leaching of PAE from a package into food was 2 - 21 times higher in samples with 50% of fat than in samples with 10% of fat.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo (Food Science)

ISSN

1337-0960

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

378-383

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85016257587