About: The origin of 3-MCPD esters and glycidyl esters in meat product

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About: The origin of 3-MCPD esters and glycidyl esters in meat product Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	During heat stress of lipids undesirable substances such as trans-unsaturated fatty acids, cyclic fatty acids or polymers of acylglycerols can arise. Recently it was found out that chlorination of acylglycerols formation processing contaminants esters of chlorpropanol takes place as well. In 2001 the Scientific Committee for Food EC established a Tolerable Daily Intake (TDI) for 3-MPCD of 0.002 mg.kg-1 b.w.. The European Committee then determined in 2002 a maximum level for acid hydrolyzed proteins and soya sauces of 0.02 mg.kg-1 3-MCPD (for products with content of dry material 40%). The work is focused on the possibility of formation of these compounds in meat products after their heat treatment. For the determination of the content of contaminants the method of gas chromatography with mass detection was used. During heat stress of lipids undesirable substances such as trans-unsaturated fatty acids, cyclic fatty acids or polymers of acylglycerols can arise. Recently it was found out that chlorination of acylglycerols formation processing contaminants esters of chlorpropanol takes place as well. In 2001 the Scientific Committee for Food EC established a Tolerable Daily Intake (TDI) for 3-MPCD of 0.002 mg.kg-1 b.w.. The European Committee then determined in 2002 a maximum level for acid hydrolyzed proteins and soya sauces of 0.02 mg.kg-1 3-MCPD (for products with content of dry material 40%). The work is focused on the possibility of formation of these compounds in meat products after their heat treatment. For the determination of the content of contaminants the method of gas chromatography with mass detection was used. (en)
Title	The origin of 3-MCPD esters and glycidyl esters in meat product The origin of 3-MCPD esters and glycidyl esters in meat product (en)
skos:prefLabel	The origin of 3-MCPD esters and glycidyl esters in meat product The origin of 3-MCPD esters and glycidyl esters in meat product (en)
skos:notation	RIV/60461373:22330/13:43896499!RIV14-MSM-22330___
http://linked.open...avai/riv/aktivita	I Z
http://linked.open...avai/riv/aktivity	I, Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Ilko, Vojtěch Doležal, Marek
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	94650
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43896499
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	meat product; glycidyl esters; 3-MCPD; origin (en)
http://linked.open.../riv/klicoveSlovo	glycidyl esters 3-MCPD meat product origin
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[2482DBF25B70]
http://linked.open...i/riv/nazevZdroje	Maso International
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	Doležal, Marek Ilko, Vojtěch
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1805-5281
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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