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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Kinetic migration studies from packaging films into meat products.

A Sanches Silva1, J M Cruz, R Sendón Garcı A

  • 1Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, 15782-Santiago de Compostela, Spain.

Meat Science
|November 9, 2011
PubMed
Summary

Chemical migration from plastic food packaging into meat increases with fat content and storage temperature. This study quantifies migration kinetics using diphenylbutadiene from low-density polyethylene (LDPE) films.

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Area of Science:

  • Food Science and Technology
  • Polymer Science
  • Chemical Engineering

Background:

  • Food packaging safety is crucial due to potential chemical migration from food contact materials into food.
  • Understanding migration kinetics is essential for assessing the safety of plastic packaging for meat products.

Purpose of the Study:

  • To investigate the effect of fat content and storage temperature on chemical migration from low-density polyethylene (LDPE) packaging films into meat products.
  • To quantify the kinetic mass transport of a model migrant (diphenylbutadiene).

Main Methods:

  • Investigated kinetic mass transport of diphenylbutadiene from LDPE film in contact with various meat products.
  • Utilized a mathematical model to calculate diffusion coefficients under different storage conditions (temperature, fat content).
  • Analyzed migration data for minced pork, chicken, and pork neck.

Main Results:

  • Chemical migration increased significantly with higher fat content in meat products.
  • Migration levels were directly correlated with storage temperature.
  • Effective diffusion coefficients in LDPE were approximately ten times higher at 25°C compared to 5°C for pork meat.

Conclusions:

  • Fat content and storage temperature are key factors influencing chemical migration from LDPE packaging into meat.
  • The developed mathematical model accurately describes migration kinetics, incorporating effects within the meat matrix.
  • Findings provide critical data for ensuring the safety of plastic food packaging for meat products.