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MIGRATION OF PLASTICIZERS FROM POLYVINYLCHLORIDE PACKAGING FILMS TO MEAT
Author(s) -
DAUN HENRYK,
GILBERT SEYMOUR G.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01552.x
Subject(s) - plasticizer , adipate , saponification , chemistry , food science , gas chromatography , chromatography , organic chemistry , polymer chemistry
The migration of plasticizers used in polyvinylchloride films was investigated. Meat and meat/fat mixtures were covered with film placed between glass plates and stored at 4 ± 0.5°C. At predetermined storage times, samples were extracted, extracts saponified, and alcoholic constituent of plasticizer determined by gas chromatography. In, the case of di (2‐ethvlhexyl) adipate. UP to 23.5 mg/dm 2 migrated to the high fat meat. The migration to iower fat contents meat Gas proportionally lower.