OXIDATION AND PHTHALATE CONTENT IN RELATION TO FAT IN FRANKFURTERS

The work analyzes the content of MDA, TVB-N, DBP and DEHP in frankfurters and primary and secondary packaging on the day of purchase and at the end of the expiration date. Frankfurters 1 (F1), fat content of 10.49 g.100g-1, Frankfurters 2 (F2), fat content of 8.01 g.100g-1 and Frankfurters 3 (F3) with a fat content of 6.49 g.100g-1 are evaluated in the experiment. The MDA content at the beginning of the experiment was 0.07 mg.kg-1 in F1, 0.06 in F2 and 0.08 mg.kg-1 in F3. During storage for 10 days, the MDA content in all analysed groups of frankfurters increased nonsignificant to the value of 0.08 in F1, 0.07 in F2 and 0.09 mg.kg-1 in F3. The increase in TVB-N content was almost the same in all groups. In F1, TVB-N content in frankfurters increased by 1.95 mg.100g-1, in F2 by 2.03 mg.100g-1 and in F3 by 2.05 mg.100g-1. From the purchase to the end of the consumption period 10 days), the content of TVB-N in F1 increased by 18.2%, in F2 by 14.17% and in F3 by 14.31%. The content of DBP and DEHP corresponded to the fat content of the frankfurter, at the beginning of the experiment it was the highest in F1, DBP content in F1 was 12.71 µg.g-1, lower in F2 6.62 µg.g-1 and lowest in F3 5.46 µg.g-1. DEHP content was 10.15 µg.g-1 in F1, 8.14 µg.g-1in F2 and 5.29 µg.g-1 in F3. DBP content in sausages increased by 12.35% in F1, by 24.17% in F2 and by 28.58% in F3 during the experiment. The DEHP content increased during the experiment by 12% in F1, by 8.85% in F2 and by 5.45% in F3. However, the increase in DEHP content was consistent with the fat content of the frankfurter, with the highest increase in F1 with the highest fat content and the lowest in F3 with the lowest fat content in secondary packaging, the content of DBP and DEHP decreased by 35-45% during storage at a temperature of 4°C until the expiration date.