Zinc and magnesium in different types of meat and meat products from the Serbian market

被引：33

作者：

Djinovic-Stojanovic, Jasna M. ^{[1
]}

Nikolic, Dragica M. ^{[1
]}

Vranic, Danijela V. ^{[1
]}

Babic, Jelena A. ^{[1
]}

Milijasevic, Milan P. ^{[1
]}

Pezo, Lato L. ^{[2
]}

Jankovic, Sasa D. ^{[1
]}

机构：

[1] Inst Meat Hyg & Technol, Kacanskog 13, Belgrade 11000, Serbia

[2] Univ Belgrade, Inst Gen & Phys Chem, Studentski Trg 12-V, Belgrade 11000, Serbia

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2017年 / 59卷

关键词：

Food analysis; Food composition; Zinc; Magnesium; Pork cuts; Pork products; Chicken cuts; Chicken meat products; Serbia; NUTRIENT COMPOSITION; CONSUMER PERCEPTION; ESSENTIAL ELEMENTS; DEPRESSION; QUALITY; FOODS; PORK; BIOCHEMISTRY; LIFE;

D O I：

10.1016/j.jfca.2017.02.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The study provides original analytical data on the levels of zinc and magnesium in different types of meat and meat products which are commonly consumed in Serbia. A total of 238 different meats and meat products were classified in 4 groups (pork cuts, pork products, chicken cuts and chicken meat products). Levels of the essential elements Zn and Mg in the meats were determined by inductively-coupled plasma mass spectrometry (ICP-MS). The following ranges were found (mg/kg): pork cuts: Zn 11.4-26.2, Mg 195-237; pork products: Zn 11.4-32.7, Mg 117-289; chicken cuts: Zn 7.14-14.1, Mg 196-210; chicken meat products: Zn 6.96-11.2, Mg 135-147. The highest mean Zn level (32.7 mg/kg) was found in dry fermented sausages while the highest mean Mg level (289 mg/kg) was determined in dried meat products. From the nutritional point of view, the results obtained suggest that pork cuts and pork products are better sources of Zn and Mg than chicken cuts and chicken meat products. (C) 2017 Elsevier Inc. All rights reserved.

引用

页码：50 / 54

页数：5

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