Abstract：
:The objective of this work was a study of interactions between a smoked meat product and plastic packaging to find a possibility of elimination of polycyclic aromatic hydrocarbons (PAH) from smoked sausages by migration into the packaging. Smoked meat sausages were packed into o-polyamide/low density polyethylene laminated film and content of four PAH was determined at 0, 15, 30, 45, 60, 75, 90, 120, 150 and 180 min by HPLC. During this time, total PAH4 content decreased from 30.1 to 5.7 μg/kg, benzo[a]anthracene decreased from 11.5 to 2.1 μg/kg, chrysene from 9.4 to 1.9 μg/kg, benzo[b]fluoranthene from 5.3 to 0.6 μg/kg and benzo[a]pyrene from 3.9 to 1.1 μg/kg while PAH4 content in non-packed sausages remained at a constant level. So, while sausages did not meet European safety limits set for PAH4 content of 12 μg/kg and 2 μg/kg for benzo[a]pyrene before packaging, these limits were met at the end of the experiment. This decrease was brought about by migration of PAH4 from sausages into low density polyethylene packaging bulk and the measure of decrease can be predicted by a kinetic equation, making it possible to calculate PAH content equal to any time of experiment as well as the time of interaction necessary to fulfil EU legislative limits.
journal_name
Food Chemjournal_title
Food chemistryauthors
Semanová J,Skláršová B,Šimon P,Šimko Pdoi
10.1016/j.foodchem.2016.01.057subject
Has Abstractpub_date
2016-06-15 00:00:00pages
1-6eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30057-7journal_volume
201pub_type
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