연질 PVC 필름에 포장된 생육류의 지방함량, 두께, 저장온도와 기간에 따른 Di-(2-ethylhexyl) Adipate의 이행량

The effect of fat content thickness, and storage temperature and period of fresh meat samples on the migration of 야-(2-ethylhexyl) adipate(DEHA) from plasticized PVC film was investigated. Pork samples were prepared to have different fat contents by mixing with pork loin and pork backfat and stored at 5℃ for 2 d. The migration values of DEHA into the pork samples were increased with a high fat content. There was a gradual increase in the DEHA concentration as a function of prolonged exposure period and elevated storage temperature when the pork samples were stored at -2, 5 and 10℃ for up to d, respectively. The migration of DEHA into fresh pork and beef was limited only to a small depth under the meat surface(≤2 cm). The migration value was higher when the pork belly was wrapped was minced and repacked with new film after 2 d, and kept for a further 1 d, these showed lower migration value compared to the above two intact samples. Migration values exceeded in most cases the upper limit for DEHA migration proposed by the EU(18 mg/kg or 3 mg/dm?, even though no limitation is currently set in Korea.