Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

Abstract

This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

“…These phenomena limited the release of soluble solids from the ingredients into the soup, resulting in a lower soluble solid content in the EC group than in the CP group at the end of boiling. By contrast, the SS was composed of dense metal particles, which were excellent conductors of heat, and had rapid heat transfer and fast water evaporation with great loss of soluble solids ( 24 ).…”