ارزیابی میزان سرب، کلسیم و آهن در خمیرهای مرغ تهیه شده به‌روش دستی و مکانیکی با هدف کشف نوع خمیر مرغ به‌کار رفته در فرآورده‌های گوشتی
محورهای موضوعی :
علوم و صنایع غذایی
محمد احمدی
1
(
استادیار گروه صنایع غذایی، واحد آیت‌الله آملی، دانشگاه آزاد اسلامی، آمل، ایران
)
بهروز اکبری آدرگانی
2
(
استاد مرکز تحقیقات آزمایشگاهی غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران، ایران
)
المیرا دهقانی
3
(
دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده داروسازی، علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
)
فائزه شیرخان
4
(
مرکز تحقیقات آزمایشگاهی غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران، ایران
)
تاریخ دریافت : 1398/07/05
تاریخ پذیرش : 1398/09/28
تاریخ انتشار : 1398/09/01
کلید واژه:
آهن,
سرب,
کلسیم,
خمیر مرغ,
روش دستی و مکانیکی,
چکیده مقاله :
آلودگی مواد غذایی با فلزات سنگین یک نگرانی جهانی است. هدف از انجام این مطالعه تعیین میزان فلز سنگین سرب و برخی از عناصر مغذی مانند کلسیم و آهن در خمیر مرغ تهیه شده به‌روش دستی و مکانیکی می‌باشد. بدین منظور چهار لاشه مرغ به‌طور دستی و چهار لاشه به‌صورت مکانیکی کاملاً استخوان‌زدایی شد. اندازه‌گیری غلظت عناصر در این نمونه‌ها به‌روش هضم خشک و توسط دستگاه جذب اتمی انجام شد. میانگین غلظت عناصر سرب، کلسیم و آهن به‌صورت میلی‌گرم بر کیلوگرم خمیر مرغ محاسبه و گزارش گردید. میانگین غلظت سرب در خمیر مرغ تهیه شده به‌روش دستی 94/2 میلی‌گرم بر کیلوگرم و در خمیر مرغ تهیه شده به‌روش مکانیکی 79/3 میلی‌گرم بر کیلوگرم بوده است. میانگین غلظت کلسیم در خمیر مرغ دستی و مکانیکی به‌ترتیب 78/65 و 83/275 میلی‌گرم بر کیلوگرم می‌باشد. هم‌چنین میانگین مقدار آهن در خمیر مرغ دستی و مکانیکی به‌ترتیب 21/4 و05/23 میلی‌گرم بر کیلوگرم بود. در مجموع، اختلاف معنی‌داری بین میانگین غلظت سرب، کلسیم و آهن در خمیر مرغ تهیه شده از کل لاشه وجود داشت (05/0p <). میانگین عناصر سرب، کلسیم در تمام خمیر مرغ‌های مورد مطالعه از حد مجاز 1/0 و 100 میلی‌گرم بر کیلوگرم در نظر گرفته شده بر اساس ضوابط بین‌المللی کدکس و سازمان بهداشت جهانی بیشتر است. مقادیر این عناصر و اختلاف آن‌ها در دو نوع خمیر مرغ مورد مطالعه می تواند در کشف نوع خمیر مرغ به‌کار رفته در فرآورده‌های گوشتی استفاده شود.
چکیده انگلیسی:
Heavy metal contamination of foods is an issue of global concern. This study was conducted to determine the concentration of Lead, Calcium and Iron in chicken paste prepared by manual and mechanical methods. For this, in eight chicken were bought from the daily market and four samples deboned by hand and the other four chicken were minced completely. The concentration of the elements was performed through dry-ashing and flame atomic absorption spectroscopy. According to the results, the average amount of lead in the manual method was 2.94 mg/kg and the mechanical method was 3.79 mg/kg. The average amount of calcium by the manual and mechanical method was 65.78 and 275.83 mg/kg, respectively. In the case of iron, it was estimated as 4.21 and 23.05 mg/kg, respectively. A significant (p < 0.05) difference was observed between the average concentrations of lead, calcium, and iron achieved from manual and mechanical methods. The results revealed that the lead contents in all of the analyzed chicken paste samples and calcium content in mechanically deboned ones exceeded the approved limits set by International Codex and WHO (0.1 and 100 mg/kg). Moreover, the iron content in all of the samples was lower than the limit recommended by WHO/FAO. The concentration of these elements and their difference in the two chicken pastes can be used in discovering the type of chicken paste in meat products.
منابع و مأخذ:
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_||_
· Abbasi Kia, S., Khaniki, GJ., Shariatfar, N., Nazmara, S. and Akbarzadeh, A. (2015). Contamination of chicken eggs supplied in Tehran by heavy metals and calculation of their daily intake. Journal of Health in the Field, 2(4): 44-51. [In Persian]
· Akbari-Adergani B., Rahnama S., Shirkhan, F. (2017). Lead and cadmium contaminations in soil and irrigation water and their accumulation in pith, flesh and skin of kiwifruit in Astara, North of Iran 2015. Journal of Mazandaran University Medical Sciences, 27(154): 162-172. [In Persian]
· Akbari-Adergani, B., Ezeddin, M., Hashemi Mogaddam, H. and Shoeibi, S. (2015). Effect of production process on concentration of lead and arsenic in sunflower oil. Journal of Mazandaran University of Medical Sciences, 25(127): 38-48. [In Persian]
· Akbari-Adergani, B., Eskandari, S. and Kelarestani Nejad, H. (2014). Bioaccumulation of some metallic elements in edible texture of Shrimp Penaeus semisulcatus collected from Persian Gulf. Iranian South Medical Journal, 17(3): 345-357. [In Persian]
· Andersen, M.B.S., Frydenvang, J., Henckel, P. and Rinnan, A. (2016). The potential of laser-induced breakdown spectroscopy for industrial at-line monitoring of calcium content in comminuted poultry meat. Food Control, 64: 226-233.
· Codex Alimentarius Commission. (2013). Codex general standard for contaminants and toxins in food and feed. CODEX STAN 193, 1995. Food and Agriculture Organization: Rome, Italy.
· Corrao, P.A., Malanoski, A.J., Curry, K.A. and Glover, A. (1983). Titrimetric determination of calcium in mechanically separated poultry and beef: collaborative study. Journal-Association of Official Analytical Chemists, 66(4): 989-992.
· Crosland, A.R., Patterson, R.L., Higman, R.C., Stewart, C.A. and Hargin, K.D. (1995). Investigation of methods to detect mechanically recovered meat in meat products-I: Chemical composition. Meat Science, 40(3): 289-302.
· Dalipi, R., Berneri, R., Curatolo, M., Borgese, L., Depero, L.E. and Sangiorgi, E. (2018). Total reflection X-ray fluorescence used to distinguish mechanically separated from non-mechanically separated meat. Spectrochimica Acta Part B: Atomic Spectroscopy, 148: 16-22.
· Day, L. and Brown, H. (2001). Detection of mechanically recovered chicken meat using capillary gel electrophoresis. Meat Science, 58(1): 31-37.
· Divanian, S., Akbari-Adergani, B. and Ziarati, P. (2016). Study on Chemical contamination problem in macaroni and pasta production technology. Journal of Pharmaceutical and Health Sciences, 4(3): 227-235.
· Ebeledike, E.U., Nwokedi, G.I., Ndu, O.O., Okoye, F.B. and Ochiogu, I.S. (2010). Calcium and phosphorus contents of body parts of some domestic animals used as meat source in Nigeria. Asian PacificJournal of Tropical Medicine, 3(5): 395-398.
· EFSA Panel on Biological Hazards (BIOHAZ), (2013). Scientific opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. EFSA Journal, 11(3), EFSA No. 3137.
· El Bayomi, R.M., Darwish, W.S., Elshahat, S.S. and Hafez, A.E. (2018). Human health risk assessment of heavy metals and trace elements residues in poultry meat retailed in Sharkia governorate, Egypt. Veterinary Medicine In-between Health & Economy (VMHE), 55: 211-230.
· Field, R.A. (2000). Ash and calcium as measures of bone in meat and bone mixtures. Meat Science, 55(3): 255-264.
· Gonçalves, R.M., Gonçalves, J.R., de Oliveira, R.R., de Oliveira, R.A. and Lage, M.E. (2009). Physical-chemical evaluation of and heavy metals contents in broiler and beef mechanically deboned meat (MDM) produced in the State of Goiás, Brazil. Ciência Animal Brasileira, 10(2): 553-559.
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2010). Food & feed-maximum limit of heavy metals1stedition. ISIRI No. 12986. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2005). Mechanically separated meat and poultry meat Storage and composition-Code of practice, 1stedition. ISIRI No. 8065. [In Persian]
· Institute of Standards and Industrial Research of Iran. (ISIRI), (2007). Microbiology mechanicaly debonded chicken Meat - Specification and test methods, 1stedition. ISIRI No. 9529. [In Persian]
· Karimi, M., Mehrabian, S., Rafiei, T.R. and Samiai, B. (2010). A study on microbial properties of mechanically deboned chicken meat in meat plan of Tehran, Food Technology and Nutrition, 7(3), 52-54.
· Khalili Famenin, B., Hosseini,H., Zayeri, F. and Ghanati, K. (2017). The effect of mechanically deboned chicken on physicochemical properties of producer sausages. Journal of Food Science and Technology, 67(14): 232-240.
· Ravindran, V. (2013). Poultry feed availability and nutrition in developing countries. Poultry development review: 60-63.
· Sadeghzadeh, F.S. and Akbari-adergani, B. (2014). Bioaccumulation and exposure assessment of lead and cadmium due to consumption of Penaeus semisulcatus a post-market surveillance in Tehran 2012. Journal of Health Systems Research, 10(3): 628-639. [In Persian]
· Serdaroğlu, M., Yildiz, G.T. and Bağdatlioğlu, N. (2005). Effects of deboning methods on chemical composition and some properties of beef and turkey meat. Turkish Journal of Veterinary and Animal Sciences, 29(3): 797-802.
· Sinkakarimi, M.H., Mansouri, B., Azadi, N.A., Maleki, A. and Davari, B. (2017). Assessment of heavy metals in chicken meat distributed in Sanandaj, Iran, and calculating the food consumption risk. Journal of Mazandaran University of Medical Sciences, 26(146):128-138. [In Persian]
· Sözen, B.U. and Hecer, C. (2013). Potential risks of mechanically separated poultry meat technology. Akademik Gıda, 11: 59-63.
· Surowiec, I., Fraser, P.D., Patel, R., Halket, J. and Bramley, P.M. (2011). Metabolomic approach for the detection of mechanically recovered meat in food products. Food Chemistry, 125(4): 1468-1475.
· Tasić, A., Kureljušić, J., Nešić, K., Rokvić, N., Vićentijević, M., Radović, M. et al., (2017). Determination of calcium content in mechanically separated meat. In IOP Conference Series: Earth and Environmental Science, 85(1): 02056.
· Vos, G., Lammers, H. and Kan, C.A. (1990). Cadmium and lead in muscle tissue and organs of broilers, turkeys and spent hens and in mechanically deboned poultry meat. Food Additives & Contaminants, 7(1): 83-91.
· Wubshet, S.G., Wold, J.P., Böcker, U., Sanden, K.W. and Afseth, N.K. (2019). Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat. Food Control, 95: 267-273.
Yuste, J., Mor-Mur, M., Capellas, M., Guamis, B. and Pla, R. (1999). Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Science, 78(6): 914-921.
