Generation and detection of trihalomethanes in chicken tissue from chlorinated chill water
Generation and detection of trihalomethanes in chicken tissue from chlorinated chill water
复制标题
氯化冷冻水中鸡组织中三卤甲烷的产生及检测
DOI：
10.3382/japr.2009-00129
复制
发表时间：
2010
期刊：
影响因子：
--
通讯作者：
C. Bonner
中科院分区：
文献类型：
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作者：
Y. Vizzier;M. Ewing;C. Bonner
一些国家不允许在家禽加工中使用氯，因为可能产生三卤甲烷，如与组织反应可能形成的氯仿。本研究分两部分进行。第一个实验通过使用2种检测方法建立了用于检测腿部四舍五入中THM的存在的方法：官方分析化学家协会方法和美国环境保护署方法。第二个实验是为了确定在冷藏过程中暴露于不同浓度的氯时是否会形成氯仿或其他挥发性化合物。对于任何样品，使用任一检测方法均未检测到处于或高于所用方法的检测限的THM。微量氯仿（即，低于该方法报告的检测限）在暴露于70和100 mg/L氯的组织中检测到。
SUMMARY Some countries do not allow the use of chlorine in poultry processing because of the possible production of trihalomethanes (THM) such as chloroform that might be formed in reaction with tissue. This study was conducted in 2 parts. The first experiment established a method for detecting the presence of THM in leg quarters by using 2 methods of detection: an Association of Official Analytical Chemists method and a US Environmental Protection Agency method. The second experiment was conducted to determine if chloroform or other volatile compounds could be formed when exposed to different concentrations of chlorine during the chilling process. No THM were detected using either detection method for any sample at or above the detection limits for the method used. Minute levels of chloroform (i.e., below the reported detection limit for that method) were detected in the tissues exposed to 70 and 100 mg/L of chlorine when using the Environmental Protection Agency method for detection of volatile gases.