Degradation of PCBs in a frankfurter-type meat emulsion: effects of a meat starter, its proteins extract and thermal treatments.
The degradation of a series of polychlorinated biphenyl (PCB) congeners (PCBs 10, 28, 52, 138, 153, 180) in meat emulsions of a frankfurter type was investigated. With a pool of these PCBs added to the meat emulsion, three initial experimental groups were used: no further addition, or plus a commercial meat starter (containing Staphylococcus xylosus and Staphylococcus carnosus), or plus the protein extract from this commercial meat starter. Prior to further treatments, these samples were incubated for 72 h at 4°C. These meat emulsions were then either left at 4 °C (raw) or thermally treated to two different internal temperatures: 78 and 100 °C. Following cooling and a further 24 h at 4 °C, all of the samples were extracted with hexane to recover the PCB residues, following method EPA 608, with some modifications. The addition into the meat emulsion of the commercial meat starter and the proteins extract both affected PCB degradation. Also, the effects of thermal treatment at both temperatures saw the PCB contents successfully reduced, as compared to the raw meat emulsions.
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Jamnikarjeva 101, Slovenia.
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Lušnic
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Polak
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Gašperlin
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Absec
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Kirinčič
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Kozolc
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Žlender
D004655:Emulsions; D005511:Food Handling; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D011078:Polychlorinated Biphenyls / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D013210:Staphylococcus; D013696:Temperature
D004655:Emulsions; D011506:Proteins; D011078:Polychlorinated Biphenyls