Esters of phthalic acid in sous-vide meat products made at 70 degrees C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F18%3A43914661" target="_blank" >RIV/62156489:43210/18:43914661 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Esters of phthalic acid in sous-vide meat products made at 70 degrees C

Popis výsledku v původním jazyce

Phthalic acid esters are plasticizers that are used in plastics. They are also used in plastics that come into contact with food. Our study investigated the effect of temperature and time on the concentration of phthalates. They were studied meat products wrapped in vacuum plastic packaging heat-treated in a water bath at 70 oC for 4 hours and for 8 hours, when part of the samples were exposed to reheating at 70 oC for 1 hour. All samples were in three repeats. Two esters, dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP), were determined both in the corresponding plastic packaging and in the meat products. And it was found that the concentrations of the two phthalic acid esters were decreased with the longer time of the heat treatment in the plastic packages, but the re-heating for 1 hour caused the concentrations increase. The average concentration in the heat-treated meat products, at a concentration of 1 gram of fat, was both DBP and DEHP higher with a longer heat treatment time (70 oC /4 hours and 70 oC /8 hours). After reheating for one hour, the DBP concentrations were higher than without reheating, and the DEHP concentrations were increased at 70 oC/4 hours + 1 hour than without reheating and decrease at 70 oC/8 hours + 1 hour than without reheating.

Název v anglickém jazyce

Esters of phthalic acid in sous-vide meat products made at 70 degrees C

Popis výsledku anglicky

Phthalic acid esters are plasticizers that are used in plastics. They are also used in plastics that come into contact with food. Our study investigated the effect of temperature and time on the concentration of phthalates. They were studied meat products wrapped in vacuum plastic packaging heat-treated in a water bath at 70 oC for 4 hours and for 8 hours, when part of the samples were exposed to reheating at 70 oC for 1 hour. All samples were in three repeats. Two esters, dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP), were determined both in the corresponding plastic packaging and in the meat products. And it was found that the concentrations of the two phthalic acid esters were decreased with the longer time of the heat treatment in the plastic packages, but the re-heating for 1 hour caused the concentrations increase. The average concentration in the heat-treated meat products, at a concentration of 1 gram of fat, was both DBP and DEHP higher with a longer heat treatment time (70 oC /4 hours and 70 oC /8 hours). After reheating for one hour, the DBP concentrations were higher than without reheating, and the DEHP concentrations were increased at 70 oC/4 hours + 1 hour than without reheating and decrease at 70 oC/8 hours + 1 hour than without reheating.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2018: Proceedings of International PhD Students Conference

ISBN

978-80-7509-597-8

ISSN

—

e-ISSN

neuvedeno

Počet stran výsledku

4

Strana od-do

281-284

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

7. 11. 2018

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000462205300052