## 3 Results  
Concentrations of six investigated phtalates in smoked carp, trout and salmon meat in control samples and groups after three and six month of storage at \(-\)18 \({}^{\circ}\)C packed in different packaging materials are presented in Table 2 and Figure 3. The study results show the levels of the investigated phtalates, including the mean and standard deviation values. The lipid content in the meat of the investigated smoked fish was also determined, and it reached 5.2% in carp, 9.5% in trout and 11.4% in salmon. DMP, DEP and DnOP were under the limit of quantification for each of the samples, while DIBP, DBP and DEHP were present in all the analyzed samples. DIBP migrated the most into smoked carp meat from biodegradable HDPE packaging after six months of storage, reaching 40.97 \(\mathrm{\SIUnitSymbolMicro g}\)/kg, while the control sample contained 23.25 \(\mathrm{\SIUnitSymbolMicro g}\)/kg of DIBP. HDPE was followed by PAPE, reaching a level of 38.57 \(\mathrm{\SIUnitSymbolMicro g}\)/kg after six months of storage. The lowest migration of DIBP was recorded for PAPE (23.51 \(\mathrm{\SIUnitSymbolMicro g}\)/kg), PP (23.89 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) and LDPE (24.30 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) after three months of storage. In trout meat, the highest DIBP migration was detected in PAPE (42.21 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) and PET materials (39.87 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) after six months of storage. The control sample in trout meat had 33.44 \(\mathrm{\SIUnitSymbolMicro g}\)/kg of DIBP. The lowest DIBP levels were determined in trout packed in LDPE and HDPE materials after three months of storage, reaching values similar to the control samples. DIBP migrated the most into salmon meat from PAPE packaging after six months of storage, reaching 73.77 \(\mathrm{\SIUnitSymbolMicro g}\)/kg, while the reference sample was 29.76 \(\mathrm{\SIUnitSymbolMicro g}\)/kg. The DBP control sample in carp meat amounted a mean value of 31.6 \(\mathrm{\SIUnitSymbolMicro g}\)/kg and was the highest in samples packed in PAPE (46.68 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) and the lowest in LDPE (32.26 \(\mathrm{\SIUnitSymbolMicro g}\)/kg) after six month of storage. The DBP level measured from trout meat, which reference sample had a mean value of \begin{table}
\begin{tabular}{c c c c} \hline
**Phthalate** & **Retention Time (min) X \(\pm\) SD** & **LOD (\(\mathrm{\SIUnitSymbolMicro g}\)/kg)** & **LQQ (\(\mathrm{\SIUnitSymbolMicro g}\)/kg)** \\ \hline Dimethyl phthalate & 6.08 \(\pm\) 0.04 & 1.41 & 4.69 \\ \hline Diethyl phthalate & 7.19 \(\pm\) 0.01 & 0.30 & 1.01 \\ \hline Disobutyl phthalate & 9.17 \(\pm\) 0.02 & 0.30 & 1.01 \\ \hline Dibutyl phthalate & 9.83 \(\pm\) 0.05 & 0.30 & 1.01 \\ \hline Bis (2-ethylhexyl) phthalate & 13.19 \(\pm\) 0.05 & 0.32 & 1.14 \\ \hline Di-\(n\)-octyl phthalate & 14.21 \(\pm\) 0.05 & 0.31 & 1.10 \\ \hline \end{tabular}
\end{table} 
Table 1: Retention time, the limit of detection (LOD) and the limit of quantification (LOQ) for each analyzed phthalate. Figure 2: Chromatogram of a smoked fish sample. ** SIM mode of acquisition. 32.78 \(\upmu\)g/kg, after six months was the highest in the samples from biodegradable HDPE packaging (45.96 \(\upmu\)g/kg) and the lowest from the HDPE packaging samples (33.35 \(\upmu\)g/kg). In salmon meat, the highest migration of DBP was recorded in the sample embedded in PAPE material after 6 months of storage and amounted to 78.45 \(\upmu\)g/kg. The control samples in smoked carp, trout and salmon meat contained 157.69 \(\upmu\)g/kg, 172.89 \(\upmu\)g/kg and 167.06 \(\upmu\)g/kg of DEHP. After six months of storage, the highest DEHP concentration was found in carp meat packed in biodegradable HDPE (230.73 \(\upmu\)g/kg) and the lowest in LDPE (156.5 \(\upmu\)g/kg) packaging.