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. 2006 Oct;74(2):255-60.
doi: 10.1016/j.meatsci.2006.03.012. Epub 2006 May 30.

Comparative study of trace elements in certain fish, meat and meat products

Dilek Demirezen  1 , Kadiriye Uruç
Affiliations

Comparative study of trace elements in certain fish, meat and meat products

Dilek Demirezen et al. Meat Sci. 2006 Oct.

Abstract

Selenium, copper, nickel, zinc, cadmium, manganese, iron, copper and lead contents of certain fish, meat and meat products consumed in Turkey were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The order of the elements in the meat, meat products and fish samples and their concentration ranges in μg100g(-1) was Fe (57.7-156.4)>Zn (20-159)>Ni (8.2-24)>Pb (11.5-13.5)>Cr (8.44-9.51)>Cu (7.18-10.01)>Cd (0.77-1.04)>Mn (3.98-10)>Se (1.32-4.6). The elemental concentrations of fish studied seemed to be close to the international standards. The highest trace element concentrations were obtained from pastırma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values.

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