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  • Turkish Journal of Veterinary and Animal Sciences
  • Volume:38 Issue:5
  • A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using-...

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

Authors : Muhammet İrfan AKSU, Ebru ERDEMİR
Pages : 564-571
Doi:10.3906/vet-1306-60
View : 15 | Download : 6
Publication Date : 0000-00-00
Article Type : Research Paper
Abstract :The aim of this study was to assess the content of selected minerals insert ignore into journalissuearticles values(Ca, K, Na, Mg, S, P, Pb, Zn, Mn, Fe, and Ni); and moisture values in types of pastırma insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(ICP/OES); for quantitative determination. Na content was the highest out of all the other minerals in all the pastırma types insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(P < 0.05);, K insert ignore into journalissuearticles values(P < 0.05);, Mg insert ignore into journalissuearticles values(P < 0.05);, Na insert ignore into journalissuearticles values(P < 0.01);, Pb insert ignore into journalissuearticles values(P < 0.01);, S insert ignore into journalissuearticles values(P < 0.05);, and Zn insert ignore into journalissuearticles values(P < 0.01);, while there was no difference in the amounts of Fe, Mn, Ni, and P among types of pastırma insert ignore into journalissuearticles values(P > 0.05);. Moisture values of kuşgömü were lower than those of the other types of pastırma insert ignore into journalissuearticles values(P < 0.05);.
Keywords : Pastırma types, dry cured meat, mineral, heavy metals, ICP OES, moisture

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