Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7619912 | Journal of Food Composition and Analysis | 2018 | 22 Pages |
Abstract
Essential mineral elements (Fe, Na, Ca, Zn and Cu) of canned silver carp (Hypophthalmichthys molitrix) under three different sterilization conditions were analyzed after long-term storage (7-yaers). The results showed, in cans stored for a long time, concomitant with increasing the heating regimes, the Cu content significantly increased, however, the other minerals had no similar change. After long-term storage, Zn and Ca concentration of samples processed at 120â¯Â°C and 130â¯Â°C were significantly lower than those of fresh cans processed at the same thermal conditions. Post-storage daily intake limits of studying minerals (mg/day/person/) were estimated as follows: Fe (0.05 up to 0.12), Na (2.55 up to 4.04), Ca (0.27 up to 0.61), Zn (0.03 up to 0.04) and Cu (0.006 up to 0.015). According to the results of this study, the daily Cu intake increased over storage time, vice versa Na intake in all heating regimes and Zn from samples processed at 120â¯Â°C and 130â¯Â°C were significantly decreased after long-term storage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maryam Vafaei, Mahmood Naseri, Ahmad Imani,