Phthalate migration potential in vacuum-packed fish

Phthalates or phthalate esters (PAEs) have become a serious concern due to their toxicity and risks of migration from contact materials to food matrices and the environment. The aim of this study is to monitor the possible migration potential of PAEs in pelagic fish stored in vacuum packaging depending on the storage time and to determine the polyethylene polymers. In order to achieve this goal, sea bass (Dicentrarchus labrax) and anchovy fish (Engraulis encrasicolus) were randomly packaged in vacuum bags and then stored for 90 days. Phthalate content was determined by GC/MS technique in the muscle tissue of each fish species at certain periods (0, 30, and 90 days) of storage, and on the first day in the packaging material and fish meat. As a result of the analysis performed in µ-Raman spectroscopy, no microplastics were detected in both fish species' meats. FTIR spectroscopy results of the packaging material determined nylon in the chemical content of the packaging material before processing. It has been determined that the chemical composition of the packaging used in the vacuum packaging process is affected by the temperature, depending on the storage period, and different polymer types are formed in the processed package material. It was determined that the dominant PAE homologues were Di-n-pentyl phthalate (DPENP) in both fish meat and Di-(2-ethylhexyl)-phthalate (DEHP) in the package. However, during storage, Dibutylphthalate (DBP) became dominant in anchovies and DPENP became dominant in sea bass, differing according to fish species and storage time.