Literature DB >> 22062833

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

Dilek Demirezen1, Kadiriye Uruç.   

Abstract

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 μg100g(-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 pastırma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values.

Entities:  

Year:  2006        PMID： 22062833     DOI： 10.1016/j.meatsci.2006.03.012

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


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