THE MIGRATION OF PHTHALATES FROM PACKAGING INTO FOOD DEPENDING ON THE HEAT PROCESSING AND FAT CONTENT OF MEAT PRODUCTS

被引：0
|
作者：
Bogdanovicova, Sona [1 ]
Jarosova, Alzbeta [1 ]
Mihok, Michal [1 ]
Jandasek, Josef [2 ]
机构：
[1] Mendel Univ Brno, Dept Food Technol, Brno 61300, Czech Republic
[2] Raps GmbH & Co KG, Kulmbach, Germany
来源：
MENDELNET 2015 | 2015年
关键词：
phthalates; heat processing; fat; meat product; packaging; PLASTICIZERS;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Phthalates (PAE) are organic lipophilic compounds mostly used as plasticizers to increase the flexibility of plastic polymers. Other applications include printing ink and varnishes. Humans are mostly exposed to phthalates via food; such exposure can have adverse effects on health. The goal of this study was to investigate the migration of phthalate compounds: di-n-butyl pthalate (DBP) and di-2-ethylhexil pthalate (DEHP) in model meat products of the Bologna type sausage category depending on the packaging used and the percentage fat content due to heat processing.
引用
收藏
页码：337 / 342
页数：6
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