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• W4312542020 abstract "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 °C and 60 °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 °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 °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 °C also at 60 °C. The DBP content in raw shoulder at 50 °C during sous vide heat treatment it increased to 1.91 μg.g-1. The DEHP content during the heat treatment it increased to 23.95 μg.g–1 in the treatment of 4+1 hours. The DBP content in raw shoulder after heat treatment at 60 °C increased to 1.84 μg.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 μg.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°C heat treatment increased to 1.91 μg.g-1 at 4+1 hour heat treatment and to 3.02 at 8+1 hour. The DEHP content increased to 23.95 μg.g-1 in the treatment of 4+1 hours. The content of DBP and DEHP in the packaging material before use was 29.08 μg.g-1, it gradually decreased with the length of the heat treatment, to 15.09 μg.g-1 in the treatment of 8+1 hours. The DEHP content in the unused package decreased to1.27 μg.g-1 at heat treatment of 8+1 hours. At the heat treatment at of 60°C in the packaging material gradually decreased to 3.18 μg.g-1. The DEHP content decreased to 2.54 μg.g-1." @default.
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• W4312542020 date "2022-09-13" @default.
• W4312542020 modified "2023-10-16" @default.
• W4312542020 title "EFFECT OF SOUS VIDE HEAT TREATMENT ON PHTHALIC ACID ESTERS CONTENT IN MEAT" @default.
• W4312542020 doi "https://doi.org/10.55251/jmbfs.9288" @default.
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