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

Demirezen D., Uruc K.

MEAT SCIENCE, cilt.74, sa.2, ss.255-260, 2006 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74 Sayı: 2
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.meatsci.2006.03.012
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.255-260
  • Anahtar Kelimeler: meat, fish, trace element, pastirma, Trachurus trachurus, FRESH-WATER FISH, HEAVY-METALS, LIVER, CADMIUM, LEAD, MERCURY, KIDNEY, TISSUES, MUSCLE, CATTLE
  • Erciyes Üniversitesi Adresli: Evet

Özet

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.