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Dergiler / 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
Sayfa
564–571
Yayın Tarihi
2014-05-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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

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Amaç & Hipotez: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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Temel Bulgular & Veri: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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Sonuç & Katkı:Moisture values of kuşgömü were lower than those of the other types of pastırma (P < 0.05).
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Pastırma types · dry-cured meat · mineral

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).

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).

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Bu Makaleye Atıf Yap

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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Kaynakça (10)

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