100B-4 |
Removal of polycyclic aromatic hydrocabons from roasted meat by packaging material |
S. CHEN and J. Chen. Department of Food Science, Fu Jen Catholic University, Taiepi, 24205, Taiwan PAHs are ubiquitous environmental contaminants, and many of PAHs have been concluded mutagenic and/or carcinogenic. The presence of PAHs in food is the predominant source of human exposure to them, food components, such as fat, causes PAHs generated through thermal degradation or thermal polymerization. Different thermal processes affect the production of these compounds quantitatively. Currently, alternatives for some processes are used to suppress the formation of PAHs in food, as well as the novel method is achieved to remove PAHs by sorption on packaging film. The aim of this project is to evaluate the use of packaging materials to remove PAHs in roasted meat products by sorption. PE and PP were used in a model system containing PAH in oil/water emulsion similar to the ratio of meat product. Five PAHs (BaA, BbF, BaP, DbahA and IcdPy) were selected as markers to monitor the sorption, and amount of chemicals were determined using GC. Subsequently, vacuum package was applied to remove PAHs in roasted duck by sorption into packaging film. Sorption of PAHs in oil by olefin packaging materials was minute in the model study. Use of emulsifier enhanced the PAHs absorbed by PE and/or PP films, and amount of PAHs taken by packaging films were associated with the contacting duration. Conclusively, removal of PAHs in roasted meat packaged under vacuum were achieved.
Session 100B, Food Packaging
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