![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The aim of this study was to determine the non-intentionally added substances – formaldehyde and trace metals – at 4% acetic acid conditions in rubber and metallic packaging/utensils. The temperature effect on migration in rubber and metallic packaging/utensils was monitored at 60°C and 100°C under acidic (pH < 3) circumstances. The concentrations were: formaldehyde – 23.1 μg kg–1, lead – 13.41 μg kg–1, cadmium – 0.15 μg kg–1, total arsenic – 2.02 μg kg–1 and nickel – 2.92 μg kg–1 at 60°C and formaldehyde – 148.9 μg kg–1, lead – 17.04 μg kg–1, cadmium – 0.14 μg kg–1, total arsenic – 7.25 μg kg–1 and nickel – 8.7 μg kg–1 at 100°C. A significant difference was noticed in formaldehyde and total arsenic between both temperatures (p < 0.01), which was not present in other trace metals. In conclusion, formaldehyde and total arsenic were more sensitive with cooking temperature than the other metals.
Acknowledgements
The authors are grateful to Hyungkyu Heo for technical assistance.