Effect of microwave heating on the migration of dioctyl adipate and acetyltributyl citrate plasticizers from food grade PVC and PVDC/PVC films into ground meat
| dc.contributor.author | Badeka, A. B. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:56:59Z | |
| dc.date.available | 2015-11-24T16:56:59Z | |
| dc.identifier.issn | 1431-4630 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10516 | |
| dc.rights | Default Licence | - |
| dc.subject | dioctyl adipate | en |
| dc.subject | acetyltributyl citrate | en |
| dc.subject | plasticizers | en |
| dc.subject | migration | en |
| dc.subject | microwave heating | en |
| dc.subject | mineral hydrocarbons | en |
| dc.subject | cyclic oligomers | en |
| dc.subject | domestic use | en |
| dc.subject | cooking | en |
| dc.subject | products | en |
| dc.subject | di-(2-ethylhexyl)adipate | en |
| dc.subject | beverages | en |
| dc.subject | liquids | en |
| dc.title | Effect of microwave heating on the migration of dioctyl adipate and acetyltributyl citrate plasticizers from food grade PVC and PVDC/PVC films into ground meat | en |
| heal.abstract | Migration of dioctyl adipate (DOA) and acetyltributyl citrate (ATBC) plasticizers from plasticized poly(vinyl chloride) and poly(vinylidene chloride/vinyl chloride) films into ground meat of varying fat content (3%, 12%, 30%, 55%) during microwave heating has been studied. The plasticizer migrating into ground meat was determined using an indirect gas chromatographic method after saponification of the ester-type plasticizer (DOA or ATBC) and subsequent collection of the alcohol component of the ester, namely 2-ethyl-1-hexanol and 1-butanol, respectively. Identical unwrapped microwave heated (control) samples were also analysed for DOA and ATBC content. Migration was dependent on heating time, fat content of the meat and the initial concentration of the plasticizer in the film. Migration of DOA and ATBC into ground meat did not reach equilibrium after heating for 4 min at full power even for meat samples of high fat content (55%). Migration values of DOA and ATBC into ground meat of 55% fat content after 4 min of heating in a microwave oven were 172.39 mg/kg (14.62 mg/dm(2)) and 17.24 mg/kg (0.62 mg/dm(2)), respectively. Migration into control samples was below the detection limit of the method employed (<2 mg/kg for DOA and <2.5 mg/kg for ATBC). | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000078378800013 | - |
| heal.identifier.secondary | http://www.springerlink.com/content/ekkwf5h0v1l3gxbh/fulltext.pdf | - |
| heal.journalName | Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 1999 | - |
| heal.publisher | Springer-Verlag | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
Αρχεία
Φάκελος/Πακέτο αδειών
1 - 1 of 1
Φόρτωση...
- Ονομα:
- license.txt
- Μέγεθος:
- 1.74 KB
- Μορφότυπο:
- Item-specific license agreed upon to submission
- Περιγραφή: