Comparative study of trace elements in certain fish, meat and meat products

被引：160

作者：

Demirezen, Dilek ^{[1
]}

Uruc, Kadiriye ^{[1
]}

机构：

[1] Erciyes Univ, Dept Biol, Fac Arts & Sci, TR-38039 Kayseri, Turkey

来源：

MEAT SCIENCE | 2006年 / 74卷 / 02期

关键词：

meat; fish; trace element; pastirma; Trachurus trachurus;

D O I：

10.1016/j.meatsci.2006.03.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Selenium, copper, nickel, zinc, cadmium, manganese, iron, copper and lead contents of certain fish, meat and meat products consumed in Turkey were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The order of the elements in the meat, meat products and fish samples and their concentration ranges in mu g 100 g(-1) was Fe (57.7-156.4) > Zn (20-159) > Ni (8.2-24) > Pb (11.5-13.5) > Cr (8.44-9.51) > Cu (7.18-10.01) > Cd (0.77-1.04) > Mn (3.98-10) > Se (1.32-4.6). The elemental concentrations of fish studied seemed to be close to the international standards. The highest trace element concentrations were obtained from pastirma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：255 / 260

页数：6

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