Fast determination of Fe, Mg, Mn, P and Zn in meat samples by inductively coupled plasma optical emission spectrometry after alkaline solubilization

Nunes, Adriane Medeiros; Sousa, Rafael Arromba de; Silva, Caroline Santos da; Peixoto, Rafaella Regina Alves; Vieira, Mariana Antunes; Ribeiro, Anderson Schwingel; Cadore, Solange

doi:10.1016/j.jfca.2013.08.004

Cited by 14 publications

(12 citation statements)

References 21 publications

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“…The differences observed for some micronutrient levels in Portuguese and Serbian fermented sausages could be attributed to variations in animal tissues as a consequence of the occurrence of natural minerals in the soil, affecting the diet of animals and meat composition (Nunes et al . ).…”

Section: Discussionmentioning

confidence: 97%

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Alves

Alfaia

Škrbić

et al. 2015

Journal of Food Processing and Preservation

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The aim of this work was to evaluate the physicochemical characteristics of commercially available dry fermented sausages from different origins tracing their nutritional composition and extrapolating their potential health benefits to consumers. There is a great diversity in sausages' proximal composition since each producer has their own formulation, type of manufacture and uses of pig genotype, with no differentiation regarding products' origin or diameter. The mineral contents of fermented sausages differ probably due to variations in raw materials and products' formulation as a consequence of natural mineral occurrence. In addition, the principal component analysis of fatty acid composition clearly discriminates the origin of dry fermented sausages. From the nutritional point of view, the fermented sausages provide 37-40% total fat, 13-14% saturated fat, 0.48-0.52% cholesterol as well as 0.03-0.10% α-tocopherol, which are inside of the dietary recommendations. PRACTICAL APPLICATIONSIn the present study, the results contribute to a better chemical characterization of different dry fermented sausages, establishing a nutritional profile with reference values for the industry that has to comply with a mandatory requirement (EU Regulation 1169:2011) -provides nutritional information on the food label to the consumer -in order to transmit quality confidence and reliability on meat products. Also, it contributes to a better understanding about cholesterol level in these products, minimizing heath issues related to the risk of cardiovascular diseases.

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Section: Discussionmentioning

confidence: 97%

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Alves

Alfaia

Škrbić

et al. 2015

Journal of Food Processing and Preservation

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“…Despite many advantages of this technique, one of the main problems is the high consumption of plasma-forming gas. An average consumption of argon when using a typical torch during the analysis is from 15 to 25 L min −1 (Yabuta et al 2002;Larrera-Marín et al 2010;Nunes et al 2013;Szymczycha-Madeja and Welna 2013;Santos et al 2014). In order to reduce the use of argon, different approaches can be applied: miniaturization of the torch or modification of the way of cooling the entire system (air or water) (Yabuta et al 2002;Nowak et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch

Zioła-Frankowska

Frankowski

2016

Food Anal. Methods

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In the present study, an inductively coupled plasma optical emission spectrometer ICPE-9820 with the mini-torch technology that significantly reduces the consumption of plasma gas to 7.0 L min respectively). The recoveries were between 88.2 and 110 %, 65.9 and 106 %, and 62.8 and 109 %, whereas the relative standard deviations (RSDs) varied between 0.04 and 4.62 %, 0.74 and 5.57 %, and 0.70 and 5.80 %, respectively, for the procedure of sample dilution, microwave digestion, and water bath digestion.

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“…[1] Numerous local and foreign studies investigated the active ingredients of bovine livers, for example, L-carnitine, taurine, and glutathione were extracted from bovine liver. [2,3] Moderate consumption of bovine liver can prevent anemia, maintain normal visual function, reproductive function, maintain the integrity of epithelial cell structure, promote children's growth and development, improve exercise capacity, anti-aging anti-oxidation, and prevent the occurrence of cancer. Therefore, bovine livers have a wide range of prospects in terms of processing and utilization.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, bovine livers have a wide range of prospects in terms of processing and utilization. [1][2][3][4] Although previous studies reported many preparations of bovine liver enzymes and products, no information is available regarding the quality changes in bovine liver during storage. In general, the characteristics ofany novel food ingredient and its changes during storage should be determined because they provide information on the maintenance of the product at an appropriate level of quality.…”

Section: Introductionmentioning

confidence: 99%

Quality predictive models for bovine liver during storage and changes in volatile flavors

Guo

et al. 2018

International Journal of Food Properties

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Protein and fat oxidation are important factors that influence the quality of bovine liver. The objectives of this study were to investigate the degree of oxidation changes in bovine livers during 90d at different temperatures (−20°C, −10°C, 0°C, 10°C, and 20°C), and to develop Arrhenius models to predict its degree of oxidation.Carbonyl, thiobarbituric acid (TBA), peroxide value (POV) as oxidation attributes of bovine liver during storage were measured at different time and the changes were kinetically modeled using the Arrhenius equation. The activation energies of carbonyl, (TBA) and (POV) were 27.48, 55.48, and 58.94 KJ/mol, respectively. The determination coefficients (R 2) were above 0.97 for all. In addition, volatile compounds in bovine liver and consumer acceptance of bovine liver pate with bovine liver as the final product were also measured. Among the volatile compounds, The content of aldehydes and ketones in bovine livers stored at different temperatures increased significantly (p < 0.05). Consumer acceptance of bovine liver indicates that consumers prefer bovine liver paste made from bovine liver stored at lower temperatures (below 0°C).

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Fast determination of Fe, Mg, Mn, P and Zn in meat samples by inductively coupled plasma optical emission spectrometry after alkaline solubilization

Cited by 14 publications

References 21 publications

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch

Quality predictive models for bovine liver during storage and changes in volatile flavors

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