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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

1338-5178

Svazek periodika

12

Číslo periodika v rámci svazku

Special issue

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

5

Strana od-do

"e9288"

Kód UT WoS článku

000858435100001

EID výsledku v databázi Scopus

2-s2.0-85144914094