1
|
Iaquinta F, Lopes Fialho L, Nóbrega JA, Pistón M, Machado I. Determination of Cd, Pb and Se in beef samples using aerosol dilution by ICP-MS. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00999-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
2
|
Iaquinta F, Tissot F, Fialho LL, Nóbrega JA, Pistón M, Machado I. Development of an Alkaline Method for the Determination of Cu, Mo, and Zn in Beef Samples. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01861-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
3
|
Campos NDS, Alvarenga FBM, Sabarense CM, Oliveira MALD, Timm JG, Vieira MA, Sousa RAD. Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.30819] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.
Collapse
|
4
|
Guo Z, Ge X, Yu QL, Han L, Zhao H, Cao H. Quality predictive models for bovine liver during storage and changes in volatile flavors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1522330] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zonglin Guo
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Qun Li Yu
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Gansu, China
| | - Han Zhao
- Haibei Animal Husbandry and Veterinary Research Institute, Qinghai, China
| | - Hui Cao
- Qinbao Animal Husbandry Co., Ltd., Shaanxi, China
| |
Collapse
|
5
|
Halagarda M, Kędzior W, Pyrzyńska E. Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality. Meat Sci 2018; 139:25-34. [DOI: 10.1016/j.meatsci.2018.01.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 01/02/2018] [Accepted: 01/10/2018] [Indexed: 01/22/2023]
|
6
|
Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0567-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
7
|
|
8
|
Alves SP, Alfaia CM, Škrbić B, Ðurišić-Mladenović N, Fernandes MJ, Bessa RJ, Fraqueza MJ. Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12548] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Susana P. Alves
- CIISA; Faculty of Veterinary Medicine; University of Lisbon; Lisbon 1300-477 Portugal
| | - Cristina M. Alfaia
- CIISA; Faculty of Veterinary Medicine; University of Lisbon; Lisbon 1300-477 Portugal
| | - Biljana Škrbić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | | | - Maria J. Fernandes
- CIISA; Faculty of Veterinary Medicine; University of Lisbon; Lisbon 1300-477 Portugal
| | - Rui J.B. Bessa
- CIISA; Faculty of Veterinary Medicine; University of Lisbon; Lisbon 1300-477 Portugal
| | - Maria J. Fraqueza
- CIISA; Faculty of Veterinary Medicine; University of Lisbon; Lisbon 1300-477 Portugal
| |
Collapse
|