The effect of storage of canned meat on concentration of the metals Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni

Abstract

Storage of canned foods may enrich the concentration of some metals. Because their toxic and other properties the presence of which in foods over certain limits is undesirable. Therefore we have determined the contents of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 years' time of bovine, pork and veal meat. The results show a gradual increase in the concentration of Fe, Cu, Sn and Zn with time in the order pork greater than bovine greater than veal.

Characteristic Levels of Some Heavy Metals from Brazilian Canned Sardines (Sardinella brasiliensis)

“…A study conducted in Japan with the purpose of determining levels of tin in canned foods did not detect tin in canned salmon (Sumitani et al, 1993). On the other hand, the tin detected in canned meat commercialized in Greece ranged from 1.3 to 1.8 g/g (Arvanitoyannis, 1990). In this current study, a variation between 2.07 and 4.57 g/g was observed with the highest values being for canned sardines in tomato sauce.…”

Cadmium and Nickel Composition of Nigerian Foods

“…However, nickel toxicity in humans is not a very common occurrence because the intestinal absorption of nickel is very low, being only about 2.5}6% (Underwood, 1977;Bowen, 1982). Apart from environmental contamination sources of nickel in foods, the metal may also be derived in foods from processing activities such as drying, cooking and canning in nickel-containing vessels (Underwood, 1977;Mesallam, 1987;Cirugeda Delgado et al, 1988;Arvanitoyannis, 1990). The cadmium and nickel contents of foods have been documented in many food composition surveys around the world.…”

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

“…According to Tahán et al, 12 the metal concentrations in canned food vary depending on the type and origin of the food, pH of the canned product, oxygen concentration in the headspace, quality of the inside lacquer coating of cans, storage, place, etc. Arvanitoyannis 6 verified that metal content increased with storage time. The results of this study for Fe, Cu and Sn indicated that content of these elements were not stabilized even after a 24 months.…”

“…In counterpart, several studies have showed gains or losses of nutrients during the processing steps (irradiation, excessive heat and freezing), causing changes in the meat composition, with the possible formation of compounds potentially harmful to human health, and affecting, therefore, their nutritional value. [6][7][8][9][10][11] Thus, the growing interest in determining trace constituents in industrialized products measuring the concentration of several essential elements such as Ca, Cu, Fe, Mg and Zn for nutritional purposes, is no surprise. The development of analytical methods for quality control processes is very important in order to monitor the chemical composition of these foods.…”