4 research outputs found
Konzervirana morska riba na srpskome tržiŔtu: razine cinka, bakra i željeza i njihov doprinos dnevnom unosu ovih esencijalnih metala
The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg-1) and Cu (1.37 mg kg-1) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg-1) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.Cilj ovoga rada bio je utvrditi razinu cinka, bakra i željeza u trima vrstama ribljih konzervi sa srpskoga tržiÅ”ta kako bi se ustanovilo zadovoljavaju li zahtjeve za preporuÄenim dnevnim unosom, ili pak prekoraÄuju sigurnosne granice. Sadržaj esencijalnih elemenata utvrÄen je u ukupno 207 uzoraka konzerve tune, sardine i skuÅ”e primjenom masene spektrometrije s induktivno spregnutom plazmom (ICP-MS) nakon kisele digestije uzoraka. NajveÄi sadržaj cinka (15,1 mg kg-1) utvrÄen je u sardini u ulju, bakra (1,37 mg kg-1) u sardini u umaku od rajÄice, a željeza (18,98 mg kg-1) u skuÅ”i u umaku od rajÄice. Dobiveni rezultati su u opsegu vrijednosti za analizirane elemente koje je objavilo nekoliko nacionalnih baza podataka o hrani, kao i u opsegu dostupnih literaturnih podataka, s nekoliko iznimaka. Rezultati istraživanja izdvajaju sardinu u konzervi kao najbogatiji izvor prouÄavanih esencijalnih elementa. Procijenjeni dnevni unos (EDI) bio je izmeÄu 0,14 % i 0,72 % preporuÄenih dnevnih unosa cinka, bakra i željeza. Iako sardina u konzervi, u odnosu na tunu i skuÅ”u, doprinosi oko 1,5 puta viÅ”e preporuÄenom dnevnom unosu (RDI) esencijalnih elemenata, konzervirana morska riba ne može se smatrati znaÄajnim izvorom cinka, bakra i željeza u prehrani srpskoga stanovniÅ”tva
Hemometrijski pristup razvoju kolorimetrijske metode za procenu koliÄine prehrambenih boja u proizvodima od mesa
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric measuring data was assessed by Multiple Linear Regression (MLR). The results from colorimetric and chromatographic determinations in four experimental batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2) for linear models in experimental batches were 0.954, for E 124, 0.987, for E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in 21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76 %) did not contain any of these compounds. Out of the positive samples, sixteen samples (80.00 %) contained E 120, while four samples (20.00 %) contained E 129. Food colorant E124 was not established in any of the analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants.Cilj ovog rada je bio da se, merenjem vrednosti parametara boje preseka proizvoda od mesa u CIE (Commission Internationale de l'Eclairage, MeÄunarodna komisija za osvetljenje) L*a*b* prostoru (L* ā svetloÄa, a* ā udeo crvene boje i b* ā udeo žute boje) ispita moguÄnost procene sadržaja dodate prehrambene boje u proizvodima od mesa. KoliÄina prehrambene boje u uzorcima od mesa odreÄena je metodom visokoefikasne teÄne hromatografije sa detekcijom na fotodiodnom sloju (HPLC-PDA), a meÄusobna zavisnost dobijenih vrednosti i kolorimetrijskih parametara ispitana je viÅ”estrukom linearnom regresijom (MLR). Kalibracioni set od 10 proizvodnih partija fino usitnjene barene kobasice, sa tri dodate boje, izraÄen je u industrijskim uslovima, i to: kontrolni proizvod bez boje i 9 proizvoda sa razliÄitim koliÄinama dodatih boja E 120 (3,4; 7,5 i 12,5 mg/kg), E 124 (5, 15 i 25 mg/kg) i E 129 (5, 15 i 25 mg/kg). Postavljene su jednaÄine funkcije zavisnosti koliÄine boje od L*, a* i b* vrednosti. Dobijeni matematiÄki modeli su provereni i primenjeni za procenjivanje sadržaja boje u 21 uzorku fino usitnjenih barenih kobasica sa tržiÅ”ta. UtvrÄeno je da se kolorimetrijskom CIE L*a*b* metodom mogu, u toku senzorskog ocenjivanja boje proizvoda, proceniti koliÄine dodatih boja u proizvodima od mesa i da se ova metoda može primeniti kao komplementarna HPLC-PDA
Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts freshness
The purpose of food packing in modified atmosphere is to extend its
sustainability by preventing both biochemical processes and growth of
spoilage bacteria. Gases or their mixtures which are mostly used in the
modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen
(O2) and nitrogen (N2). The aim of our research was to examine the influence
of packaging in modified atmosphere and vacuum on the total volatile basic
nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus
mykiss) and common carp (Cyprinus carpio), as well as to determine the most
suitable gas mixtures for packing of these freshwater species. Three sample
groups of trout and carp cuts were investigated. The first two groups were
packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I
group) and 40%CO2+60%N2 (II group), whereas the samples from third, control
group, (III group) were vacuum packaged. During trials samples were stored in
refrigerator at +3Ā°C. Determination of TVB-N and pH was performed on 1st, 7th
and 14th day of storage. The obtained results indicate that the investigated
mixtures of gases and vacuum as well had a significant influence on the
values of TVB-N in trout and carp cuts samples. The lowest increase in TVB-N
was established in trout and carp cuts samples from the group I, whereas the
highest increase was established in samples from group III. Statistical
significant difference (p < 0,001) between the average values of TVB-N for
trout (I group: 18,17 Ā± 0,93; II group: 20,90 Ā± 0,81 and III group: 36,18 Ā±
2,65 mg N/100 g ) and carp cuts (I group: 26,74 Ā± 1,48; II group: 30,02 Ā±
0,31 and III group: 35,10 Ā± 1,75 mg N/100 g) was established on 14th day. The
lowest pH value was established in samples packaged in modified atmosphere
with 60% CO2 +40% N2 (I group). On 14th day of testing the obtained value was
6,15 Ā± 0,09 for trout and 5,94 Ā± 1,11 for carp samples. Increase in pH value
in trout samples packed in vacuum was established during the whole period of
investigation (p < 0,001), while in carp cuts samples packaged in vacuum the
increase in pH value (p < 0,05) was established up to 7th day of testing.
Based on the obtained results it can be concluded that gas mixture consisting
of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and
carp cuts in terms of selected chemical parameters, such as TVB-N and pH.
[Projekat Ministarstva nauke Republike Srbije, br. TR 31011 i br. TR 31075
Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for
E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric
measuring data was assessed by Multiple Linear Regression (MLR). The results
from colorimetric and chromatographic determinations in four experimental
batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2)
for linear models in experimental batches were 0.954, for E 124, 0.987, for
E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in
21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76
%) did not contain any of these compounds. Out of the positive samples,
sixteen samples (80.00 %) contained E 120, while four samples (20.00 %)
contained E 129. Food colorant E124 was not established in any of the
analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants