Phthalate esters in sousages packaged individually

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43912575" target="_blank" >RIV/62156489:43210/17:43912575 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Phthalate esters in sousages packaged individually

Popis výsledku v původním jazyce

This study deals with the occurrence of phthalic acid esters in sausages and their packaging depending on the time. The identified phthalic acid esters were dibutyl phthalate (DBP) and diethylhexyl phthalate (DEHP). DBP and DEHP are the most used plasticizers. It exist a risk of migration phthalic acid esters to the food. In sausages was found concentration of DBP from 7.01 to 18.79 mg/g of original raw material, concentration of DEHP from 7.01 to 18.79 mg/g of original raw material. But the statistically proven difference between concentration established immediately after purchase and on expiration date was not found. The concentration in packaging was detected DBP from no detected level to 83.92 μg/dm, DEHP from 0.62 to 247.91 μg/dm. Statistically prove different between concentration established immediately after purchase and on expiration date was found only for the concentration DBP per gram of plastic, and per dm2 in plastic casing, then for wrap with label was found statistically significant difference for concentration DEHP per gram of plastic, and per dm2.

Název v anglickém jazyce

Phthalate esters in sousages packaged individually

Popis výsledku anglicky

This study deals with the occurrence of phthalic acid esters in sausages and their packaging depending on the time. The identified phthalic acid esters were dibutyl phthalate (DBP) and diethylhexyl phthalate (DEHP). DBP and DEHP are the most used plasticizers. It exist a risk of migration phthalic acid esters to the food. In sausages was found concentration of DBP from 7.01 to 18.79 mg/g of original raw material, concentration of DEHP from 7.01 to 18.79 mg/g of original raw material. But the statistically proven difference between concentration established immediately after purchase and on expiration date was not found. The concentration in packaging was detected DBP from no detected level to 83.92 μg/dm, DEHP from 0.62 to 247.91 μg/dm. Statistically prove different between concentration established immediately after purchase and on expiration date was found only for the concentration DBP per gram of plastic, and per dm2 in plastic casing, then for wrap with label was found statistically significant difference for concentration DEHP per gram of plastic, and per dm2.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2017: Proceedings of International PhD Students Conference

ISBN

978-80-7509-529-9

ISSN

—

e-ISSN

neuvedeno

Počet stran výsledku

4

Strana od-do

543-546

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000440194500096