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Journals / Turkish Journal of Veterinary and Animal Sciences / 2014 / Cilt: 38 - Sayı: 5

A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using-ICP/OES

Muhammet İrfan AKSU
Ebru ERDEMİR
Pages
564–571
Publication Date
2014-05-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Moisture values of kuşgömü were lower than those of the other types of pastırma (P < 0.05).

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of this study was to assess the content of selected minerals (Ca, K, Na, Mg, S, P, Pb, Zn, Mn, Fe, and Ni) and moisture values in types of pastırma (sırt, kuşgömü, bohça, and şekerpare), a dry-cured meat product.
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Key Findings & Data:Na content was the highest out of all the other minerals in all the pastırma types (31.9-47.7 g kg-1 dry weight).
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Conclusion & Impact:Moisture values of kuşgömü were lower than those of the other types of pastırma (P < 0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Pastırma types · dry-cured meat · mineral

Abstract

The aim of this study was to assess the content of selected minerals (Ca, K, Na, Mg, S, P, Pb, Zn, Mn, Fe, and Ni) and moisture values in types of pastırma (sırt, kuşgömü, bohça, and şekerpare), a dry-cured meat product. Forty-four samples of pastırma were collected from Turkey and analyzed using inductively coupled plasma-optical emission spectrometry (ICP/OES) for quantitative determination. Na content was the highest out of all the other minerals in all the pastırma types (31.9-47.7 g kg-1 dry weight). The determined mean ranges of heavy metals were 2.6 ± 0.5 to 3.6 ± 0.8 Pb, 245.3 ± 102 to 323.4 ± 92 Zn, 2.8 ± 2.4 to 3.9 ± 1.8 Mn, 69.7 ± 25 to 81.6 ± 15 Fe, and 0.9 ± 0.3 to 1.2 ± 0.5 Ni mg kg-1 dry weight. Significant differences among the types of pastırma were observed in Ca (P < 0.05), K (P < 0.05), Mg (P < 0.05), Na (P < 0.01), Pb (P < 0.01), S (P < 0.05), and Zn (P < 0.01), while there was no difference in the amounts of Fe, Mn, Ni, and P among types of pastırma (P > 0.05). Moisture values of kuşgömü were lower than those of the other types of pastırma (P < 0.05).

Özet

The aim of this study was to assess the content of selected minerals (Ca, K, Na, Mg, S, P, Pb, Zn, Mn, Fe, and Ni) and moisture values in types of pastırma (sırt, kuşgömü, bohça, and şekerpare), a dry-cured meat product. Forty-four samples of pastırma were collected from Turkey and analyzed using inductively coupled plasma-optical emission spectrometry (ICP/OES) for quantitative determination. Na content was the highest out of all the other minerals in all the pastırma types (31.9-47.7 g kg-1 dry weight). The determined mean ranges of heavy metals were 2.6 ± 0.5 to 3.6 ± 0.8 Pb, 245.3 ± 102 to 323.4 ± 92 Zn, 2.8 ± 2.4 to 3.9 ± 1.8 Mn, 69.7 ± 25 to 81.6 ± 15 Fe, and 0.9 ± 0.3 to 1.2 ± 0.5 Ni mg kg-1 dry weight. Significant differences among the types of pastırma were observed in Ca (P < 0.05), K (P < 0.05), Mg (P < 0.05), Na (P < 0.01), Pb (P < 0.01), S (P < 0.05), and Zn (P < 0.01), while there was no difference in the amounts of Fe, Mn, Ni, and P among types of pastırma (P > 0.05). Moisture values of kuşgömü were lower than those of the other types of pastırma (P < 0.05).

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Cite This Article

AKSU, M. İ., ERDEMİR, E. (2014). A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using-ICP/OES. Turkish Journal of Veterinary and Animal Sciences, Cilt: 38 - Sayı: 5, 564–571. https://ajindex.com/articles/121470

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