Sanches Silva A, Cruz J M, Sendón Garcı A R, Franz R, Paseiro Losada P
Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, 15782-Santiago de Compostela, Spain.
Meat Sci. 2007 Oct;77(2):238-45. doi: 10.1016/j.meatsci.2007.03.009. Epub 2007 Mar 20.
One of the main concerns regarding safety of food packaging is the possible migration of chemical substances (monomers and other starting substances, additives, residues) from food contact materials into foods. To evaluate the effect of the fat content and of the temperature of storage on the migration from plastics packaging films into meat products as an important class of foodstuffs, the kinetic mass transport of a model migrant (diphenylbutadiene) from low density polyethylene (LDPE) film in contact with different meat products was investigated. From the data, the diffusion coefficients were calculated for the applied test conditions, by use of a mathematical model. The results showed that migration increased with fat content and storage temperature. Analysis of migration data corresponding to minced pork meat containing different amounts of fat, stored for 10 days at 25°C, revealed an excellent relationship between migration level and fat content. This behaviour was also found for other types of meat products (chicken and pork neck). A simplifying mathematical model was applied to derive effective diffusion coefficients in the polymer which, however, do take kinetic effects in the meat also into account. In the case of pork meat contact, the effective diffusion coefficients derived from mathematical modelling were ten times higher for storage at 25°C (1.88×10(-9)cm(2)s(-1)) than for storage at 5°C (1.2×10(-10)cm(2)s(-1)).
食品包装安全的主要担忧之一是化学物质（单体和其他起始物质、添加剂、残留物）可能从食品接触材料迁移到食品中。为了评估脂肪含量和储存温度对作为一类重要食品的塑料包装薄膜向肉制品迁移的影响，研究了模型迁移物（二苯基丁二烯）从低密度聚乙烯（LDPE）薄膜向不同肉制品的动力学质量传输。根据这些数据，通过使用数学模型计算了应用测试条件下的扩散系数。结果表明，迁移量随脂肪含量和储存温度的升高而增加。对含不同脂肪量的猪肉末在25℃下储存10天的迁移数据进行分析，发现迁移水平与脂肪含量之间存在极好的相关性。在其他类型的肉制品（鸡肉和猪颈肉）中也发现了这种行为。应用了一个简化的数学模型来推导聚合物中的有效扩散系数，不过该模型也考虑了肉制品中的动力学效应。在猪肉接触的情况下，通过数学建模得出的25℃储存时的有效扩散系数（1.88×10(-9)cm(2)s(-1)）比5℃储存时（1.2×10(-10)cm(2)s(-1)）高10倍。
