Effect of sous-vide heat treatment on the phthalic acid esters content in meat


  • Alžbeta Jarošová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic https://orcid.org/0000-0002-9809-3529
  • Marcela Jandlová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemedelska 1, 613 00 Brno, Czech Republic, Tel.: +420545133338
  • Josef Kamení­k University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Gastronomy, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic https://orcid.org/0000-0002-0615-0638




meat, plastic, water, phthalate, heating


The aim of the study was to monitor the migration of the phthalic acid esters dibutyl phthalate (DBP) and di-2-ethylhexyl phthalate (DEHP) from packaging to meat wrapped in plastic when heat treated by sous-vide method. A heat treatment temperature of 80 °C was used for 4 and 8 hours with reheating at 80 °C for 1 hour. The average DBP and DEHP concentrations in meat ranged from 2.24 to 4.66 mg.kg-1 and 2.29 to 10.35 mg.kg-1 of the original sample, respectively. The average DBP and DEHP concentrations found in plastic packaging ranged from 3.06 to 6.37 µg.g-1 and 5.70 to 7.83 µg.g-1 of plastic, respectively. The average concentrations of DBP in water bath range from 16.25 to 23.38 µg.l-1, while the average concentrations of DEHP in water bath were determined between 0.24 and 1.82 µg.l-1. The above results were compared with the results measured at sous-vide treatment temperature of 70 °C for 4 hours, 8 hours, and with 1 hour of reheating. The average concentrations of DBP and DEHP in all meat samples exceeded the specific migration limits of both phthalates (0.3 mg.kg-1 for DBP and 1.5 mg.kg-1 for DEHP).


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How to Cite

Jarošová, A. ., Jandlová, M. ., & Kamení­k, J. . (2019). Effect of sous-vide heat treatment on the phthalic acid esters content in meat. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 622–627. https://doi.org/10.5219/1081

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