在真空包装鱼中甲酸盐迁移潜力
Gonca Alak1, Mine Köktürk2, Muhammed Atamanalp3
1Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, TR-25030, Turkey. galak@atauni.edu.tr.
Environmental science and pollution research international
|August 6, 2024
概括
酸盐 (PAE) 可以从真空包装中迁移到鱼类中. 储存时间和鱼类种类影响哪些酸盐,如DEHP和DBP,成为主导的,带来潜在的风险.
科学领域:
- 食品安全和毒理学
- 聚合物科学 聚合物科学
- 分析化学是一种分析化学.
背景情况:
- 甲酸 (PAE) 是一个有毒的担忧,因为从包装到食品的迁移.
- 了解海鲜中的PAE迁移对于消费者安全至关重要.
- 真空包装是保存海底鱼类的一种常见方法.
研究的目的:
- 为了监测在真空包装中储存的海底鱼 (海和鱼) 中的酸盐迁移.
- 调查储存时间对甲酸盐迁移的影响.
- 识别包装材料中的聚合物类型及其变化.
主要方法:
- 海和鱼被真空包装并存储90天.
- 鱼类肌肉和包装中的酸盐含量使用GC/MS进行了分析.
- 使用μ-拉曼和FTIR光谱分析了包装材料.
主要成果:
- 在鱼肉中没有检测到微塑料.
- 尼龙在原始包装材料中被发现.
- 包装的聚合物成分随着储存时间和温度的变化而改变.
- 随着时间的推移,占主导地位的酸盐从DPENP/DEHP转变为DBP (鱼) 和DPENP (海).
结论:
- 酸盐迁移到海底鱼类中发生在真空储存期间.
- 迁移水平和占主导地位的甲酸盐类型因鱼类和储存时间而异.
- 包装材料的组成受到储存的影响,可能会影响迁移.
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