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
1999
Badeka, A.B. | Kontominas, M.G.
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 andthe initial concentration of the plasticizer in the film.
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