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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915904" target="_blank" >RIV/62156489:43210/19:43915904 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/19:43878043

Výsledek na webu

<a href="https://doi.org/10.5219/1081" target="_blank" >https://doi.org/10.5219/1081</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1081" target="_blank" >10.5219/1081</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

The aim of the study was to monitor the migration of the phthalic acid esters dibutyl phthalate (DBP) and di - 2 - ethylhexyl phthalate (DEHP) from packaging to meat wrapped in plastic when heat treated by sous - vide method. A heat treatment temperature of 80 oC was used for 4 and 8 hours with reheating at 80 oC for 1 hour. The average DBP and DEHP concentrations in meat ranged from 2.24 to 4.66 mg.kg - 1 and 2.29 to 10.35 mg.kg - 1 of the original sample, respectively. The average DBP and DEHP concentrations found in plastic pack aging ranged from 3.06 to 6.37 μg.g - 1 and 5.70 to 7.83 μg.g - 1 of plastic, respectively. The average concentrations of DBP in water bath range from 16.25 to 23.38 μg.l - 1 , while the average concentrations of DEHP in water bath were determined between 0.24 an d 1.82 μg.l - 1 . The above results were compared with the results measured at sous - v ide treatment temperature of 70 oC for 4 hours, 8 hours, and with 1 hour of reheating. The average concentrations of DBP and DEHP in all meat samples exceeded the specific mi gration limits of both phthalates ( 0.3 mg.kg - 1 for DBP and 1.5 mg.kg - 1 for DEHP).

Název v anglickém jazyce

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

Popis výsledku anglicky

The aim of the study was to monitor the migration of the phthalic acid esters dibutyl phthalate (DBP) and di - 2 - ethylhexyl phthalate (DEHP) from packaging to meat wrapped in plastic when heat treated by sous - vide method. A heat treatment temperature of 80 oC was used for 4 and 8 hours with reheating at 80 oC for 1 hour. The average DBP and DEHP concentrations in meat ranged from 2.24 to 4.66 mg.kg - 1 and 2.29 to 10.35 mg.kg - 1 of the original sample, respectively. The average DBP and DEHP concentrations found in plastic pack aging ranged from 3.06 to 6.37 μg.g - 1 and 5.70 to 7.83 μg.g - 1 of plastic, respectively. The average concentrations of DBP in water bath range from 16.25 to 23.38 μg.l - 1 , while the average concentrations of DEHP in water bath were determined between 0.24 an d 1.82 μg.l - 1 . The above results were compared with the results measured at sous - v ide treatment temperature of 70 oC for 4 hours, 8 hours, and with 1 hour of reheating. The average concentrations of DBP and DEHP in all meat samples exceeded the specific mi gration limits of both phthalates ( 0.3 mg.kg - 1 for DBP and 1.5 mg.kg - 1 for DEHP).

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

622-627

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85072858935