Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat

Author:

Đurić Boban1,Kartalović Brankica2ORCID,Habschied Kristina3ORCID,Novakov Nikolina1ORCID,Vranešević Jelena4,Brkić Boris2,Mastanjević Krešimir3ORCID

Affiliation:

1. Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia

2. BioSense Institute, University of Novi Sad, Zorana Đinđića 1, 21000 Novi Sad, Serbia

3. Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

4. Scientific Veterinary Institute Novi Sad, Rumenački put 25, 21000 Novi Sad, Serbia

Abstract

The objective of this study is an investigation of the influence of six different plastic packages (polyethylene terephthalate, high-density polyethylene, biodegradable high-density polyethylene, low-density polyethylene, polypropylene and polyamide polyethylene) on the migration of phthalate residues in smoked carp, trout and salmon stored at −18 °C for three and six months. Six phthalate residues concentrations were determined using the gas chromatography-mass spectrometry method. Diisobutyl phthalate (DIBP) and dibutyl phthalate (DBP) migrated the most into salmon meat from PAPE packaging after six months of storage, reaching 73.77 μg/kg and 78.45 μg/kg, respectively. The highest concentrations of bis(2-ethylhexyl) phthalate (DEHP) after six months of storage were present in salmon meat packed in polyamide polyethylene (253.56 μg/kg) and the lowest in carp meat packages in polypropylene (157.72 μg/kg). Phthalate residues in all the samples showed higher levels after three and six months of storage compared to the control sample. Among the investigated phthalates, polypropylene was the material with the lowest migration into fish meat. A further amount of DEHP migration in the fish was detected with a higher fat content. We acknowledge that levels of phthalates should be monitored, and research in this field should be continued, especially since there are no legal restrictions regarding the maximum level of phthalates in food.

Funder

Provincial Secretariat for Higher Education and Science, Autonomous Province Vojvodina, Republic of Serbia

Publisher

MDPI AG

Reference35 articles.

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