Department of Seafood Technology, Faculty of Fisheries, Ataturk University, Erzurum, Turkey.
Department of Organic Farming, School of Applied Science, Iğdır University, ğdır, Turkey.
J Food Sci. 2022 Dec;87(12):5455-5466. doi: 10.1111/1750-3841.16382. Epub 2022 Nov 18.
Heat treatment is an inevitable step in making meat and meat products ready for human consumption. Researches on ready-to-eat foods had shown that foods can also contain microplastics (MPs). The source of the presence of MPs in foods is: air, raw materials, food production stages, or plastics used in packaging. This study was carried out to evaluate the possible effects of the sous-vide (So-Vc) technique applied in rainbow trout (Oncorhynchus mykiss) fillets at different temperatures and time intervals on MPs degradation or migration mechanisms and the level of uptake by humans. For this purpose, 7 treatment temperature × 3 various cooking times and So-Vc technique were applied on rainbow trout fillets. Then, in these fillets, MP presence, size, and shape were researched, as well as polymer types and possible levels of MP uptake by humans were determined. In the analyses, 1.27 ± 0.54 MP/g was found in 1 g of fish tissue. Dimensionally, 67% of MPs was detected as <50 µm and 8% of 500-1000 µm. The dominant shape was determined as a fragment, and the color was black. Six polymer types were determined. The results showed that high temperature (> 65°C) applications promoted polymer degradation. MP migration from packaging material to fillets was not detected. By calculations made on these findings, the lowest intake level by a human was estimated as 6140 MPs units/year. The obtained data provided the initial data to explore and optimize the current understanding of thermally processed products in terms of MPs. This study proved that the sous vide method causes polymer degradation at high temperatures and longer time periods.
热处理是使肉类和肉类制品适合人类食用的一个必然步骤。对即食食品的研究表明，食品中也可能含有微塑料（MPs）。 MPs 存在于食品中的来源是：空气、原材料、食品生产阶段或用于包装的塑料。本研究旨在评估不同温度和时间间隔下应用于虹鳟鱼片的低温慢煮（So-Vc）技术对 MPs 降解或迁移机制以及人类摄取水平的可能影响。为此，对虹鳟鱼片进行了 7 种处理温度×3 种不同烹饪时间和 So-Vc 技术的处理。然后，在这些鱼片里，研究了 MPs 的存在、大小和形状，以及聚合物类型和人类可能的 MPs 摄取水平。在分析中，在 1g 鱼肉组织中发现了 1.27±0.54 MPs/g。尺寸上，67%的 MPs 检测到<50µm，8%的 MPs 检测到 500-1000µm。主要形状被确定为碎片，颜色为黑色。确定了六种聚合物类型。结果表明，高温（>65°C）应用促进了聚合物降解。未检测到包装材料向鱼片的 MPs 迁移。根据这些发现的计算，估计人类的最低摄入量为 6140 MPs 单位/年。获得的数据为探索和优化目前对热加工产品中 MPs 的理解提供了初始数据。本研究证明了低温慢煮法在高温和长时间条件下会导致聚合物降解。
