000149740 001__ 149740
000149740 005__ 20250127155744.0
000149740 0247_ $$2doi$$a10.1016/j.foodchem.2015.10.039
000149740 0248_ $$2sideral$$a92714
000149740 037__ $$aART-2016-92714
000149740 041__ $$aeng
000149740 100__ $$0(orcid)0000-0003-2638-9221$$aCanellas, E.
000149740 245__ $$aMultiple headspace-solid phase microextraction for the determination of migrants coming from a self-stick label in fresh sausage
000149740 260__ $$c2016
000149740 5060_ $$aAccess copy available to the general public$$fUnrestricted
000149740 5203_ $$aMost fresh sausages are sold with a self-stick adhesive label stuck directly on it. Because of that, the substances in the adhesive could migrate into the fresh sausage. In this work, the multiple headspace-solid-phase microextraction technique has been optimized to quantify the migrants found in the fresh sausage. All the compounds could be analyzed by this technique since its concentration decay exponentially with the number of extractions with good correlation coefficients (0.8258-0.9987). Then, migration assays were carried out and an evaluation of the potential risk for the human health was undertaken with the conclusion that the migration of the compounds from the label does not endanger human health. The results were compared those obtained in migration to casing filled with isooctane used as fat food simulant by Canellas et al. (2014). The values obtained for isooctane (10-600 ng/g) were much higher than the migration values found in the meat stuffed in casing expressed as ng/g of fat content (ranged from 0.02 to 3.3 ng/g of fat content). This finding shows that in some scenarios, it is difficult to simulate the intended contact of materials used in food packaging with simulants.
000149740 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T10
000149740 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000149740 590__ $$a4.529$$b2016
000149740 591__ $$aCHEMISTRY, APPLIED$$b7 / 70 = 0.1$$c2016$$dQ1$$eT1
000149740 591__ $$aNUTRITION & DIETETICS$$b10 / 80 = 0.125$$c2016$$dQ1$$eT1
000149740 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 127 = 0.047$$c2016$$dQ1$$eT1
000149740 592__ $$a1.731$$b2016
000149740 593__ $$aAnalytical Chemistry$$c2016$$dQ1
000149740 593__ $$aMedicine (miscellaneous)$$c2016$$dQ1
000149740 593__ $$aFood Science$$c2016$$dQ1
000149740 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000149740 700__ $$0(orcid)0000-0002-8765-4319$$aVera, P.$$uUniversidad de Zaragoza
000149740 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, C.$$uUniversidad de Zaragoza
000149740 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000149740 7102_ $$12009$$2X$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cProy. investigación HVA
000149740 773__ $$g197, Part A (2016), 24-29$$pFood chem.$$tFood Chemistry$$x0308-8146
000149740 8564_ $$s382606$$uhttps://zaguan.unizar.es/record/149740/files/texto_completo.pdf$$yPostprint
000149740 8564_ $$s2606577$$uhttps://zaguan.unizar.es/record/149740/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000149740 909CO $$ooai:zaguan.unizar.es:149740$$particulos$$pdriver
000149740 951__ $$a2025-01-27-14:42:22
000149740 980__ $$aARTICLE