STUDY ON THE EFFECTS OF DIFFERENT COOKING METHODS ON CONCENTRATION OF ESSENTIAL ELEMENTS (FE, ZN, CU, NI) IN CYPRINUS CARPIO

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ASKARY SARY A.; HOSSEINI NEZHAD S.; CHELEMAL DEZFOUL NEZHAD M.; VELAYATZADEH M.

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Journal: JOURNAL OF FOOD HYGIENE Year:2017 | Volume:7 | Issue:3 (27) Page(s): 61-76

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Title

STUDY ON THE EFFECTS OF DIFFERENT COOKING METHODS ON CONCENTRATION OF ESSENTIAL ELEMENTS (FE, ZN, CU, NI) IN CYPRINUS CARPIO

Author(s)

ASKARY SARY A. | HOSSEINI NEZHAD S. | CHELEMAL DEZFOUL NEZHAD M. | VELAYATZADEH M. | Issue Writer Certificate

Keywords

CYPRINUS CARPIOQ2

METHODS OF COOKINGQ2

TRACE ELEMENTSQ1

MUSCLEQ2

FISHQ2

Abstract

This study was performed to evaluate the effect of different cooking methods on the level of iron, copper, zinc, and nickel in the MUSCLE of CYPRINUS CARPIO. For this purpose, 75 samples of FISH with different sizes were obtained from Azadegan Aquaculture Center in Ahvaz. The samples were digested through the wet-digestion method and the concentrations of the essential elements were measured by Atomic Absorption Spectrophotometer. According to the results, fried and steamed samples had the highest (3.54±0.31 mg/100g wet weight) and lowest (1.64±0.11 mg/100g wet weight) concentration of iron. The highest and lowest concentration of zinc was recorded in the fried (1.74±0.09 mg/100g WW) and steamed (1.24±0.09 mg/100g WW) samples, respectively. In the case of copper, the highest (0.12±0.09 mg/100g WW) and lowest (0.07±0.003 mg/100g WW) concentration were recorded in the micro-waved and steamed specimens, respectively. The results for nickel was determined as 0.023±0.001 mg/100g WW and 0.016±0.0002 mg/100g WW in the fried and grilled FISHes Moreover, the highest and the lowest level of essential elements which were recorded among the samples belonged to iron and nickel respectively. In all samples, the level of iron was recorded below the FDA limit. In addition, in all samples, the level of nickel, zinc, and copper was estimated below the maximum acceptable limit of WHO, MAFF, NHMRC, and FAO.

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APA: Copy

ASKARY SARY, A., HOSSEINI NEZHAD, S., CHELEMAL DEZFOUL NEZHAD, M., & VELAYATZADEH, M.. (2017). STUDY ON THE EFFECTS OF DIFFERENT COOKING METHODS ON CONCENTRATION OF ESSENTIAL ELEMENTS (FE, ZN, CU, NI) IN CYPRINUS CARPIO. JOURNAL OF FOOD HYGIENE, 7(3 (27) ), 61-76. SID. https://sid.ir/paper/222885/en

Vancouver: Copy

ASKARY SARY A., HOSSEINI NEZHAD S., CHELEMAL DEZFOUL NEZHAD M., VELAYATZADEH M.. STUDY ON THE EFFECTS OF DIFFERENT COOKING METHODS ON CONCENTRATION OF ESSENTIAL ELEMENTS (FE, ZN, CU, NI) IN CYPRINUS CARPIO. JOURNAL OF FOOD HYGIENE[Internet]. 2017;7(3 (27) ):61-76. Available from: https://sid.ir/paper/222885/en

IEEE: Copy

A. ASKARY SARY, S. HOSSEINI NEZHAD, M. CHELEMAL DEZFOUL NEZHAD, and M. VELAYATZADEH, “STUDY ON THE EFFECTS OF DIFFERENT COOKING METHODS ON CONCENTRATION OF ESSENTIAL ELEMENTS (FE, ZN, CU, NI) IN CYPRINUS CARPIO,” JOURNAL OF FOOD HYGIENE, vol. 7, no. 3 (27) , pp. 61–76, 2017, [Online]. Available: https://sid.ir/paper/222885/en

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