The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle

Papuc, Camelia; Chera, Irina; Predescu, Corina; Nicorescu, Valentin; Gajaila, Iuliana; Goran, Gheorghe Valentin

Camelia Papuc, Irina Chera, Corina Predescu, Valentin Nicorescu, Iuliana Gajaila, Gheorghe Valentin Goran

The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle

Abstract:

To assess cookware’s influence on the concentration of essential and non-essential trace metals and on the lipid peroxidation process in pork muscle during heat treatment, meat samples were cooked without the addition of oil, salt or spices, at a temperature of 200°C ± 2°C for 50 minutes, in pans made of aluminium, ceramic-coated aluminium, brass and stainless steel. Fe, Cu, Zn, Mn, Sn, Ni, Cr, Ti, Al, Pb, Cd and U in samples were subsequently determined by optical emission spectrometry (OES). In order to assess the intensity of lipid peroxidation, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were determined by colorimetric methods.

Keywords:
meat; trace elements; peroxide value; thiobarbituric acid reactive substances

Issue: 2017, Volume 68, Issue 7

Pages: 1476-1480

Publication date: 2017/8/15

https://doi.org/10.37358/RC.17.7.5699

Download Pdf Article

This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
PAPUC, C., CHERA, I., PREDESCU, C., NICORESCU, V., GAJAILA, I., GORAN, G.V., The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle, Rev. Chim., 68(7), 2017, 1476-1480.

Vancouver
Papuc C, Chera I, Predescu C, Nicorescu V, Gajaila I, Goran GV. The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle. Rev. Chim.[internet]. 2017 Jul;68(7):1476-1480. Available from: https://doi.org/10.37358/RC.17.7.5699

APA 6th edition
Papuc, C., Chera, I., Predescu, C., Nicorescu, V., Gajaila, I. & Goran, G.V. (2017). The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle. Revista de Chimie, 68(7), 1476-1480. https://doi.org/10.37358/RC.17.7.5699

Harvard
Papuc, C., Chera, I., Predescu, C., Nicorescu, V., Gajaila, I., Goran, G.V. (2017). 'The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle', Revista de Chimie, 68(7), pp. 1476-1480. https://doi.org/10.37358/RC.17.7.5699

IEEE
C. Papuc, I. Chera, C. Predescu, V. Nicorescu, I. Gajaila, G.V. Goran, "The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle". Revista de Chimie, vol. 68, no. 7, pp. 1476-1480, 2017. [online]. https://doi.org/10.37358/RC.17.7.5699

Text
Camelia Papuc, Irina Chera, Corina Predescu, Valentin Nicorescu, Iuliana Gajaila, Gheorghe Valentin Goran,
The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle,
Revista de Chimie,
Volume 68, Issue 7,
2017,
Pages 1476-1480,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.7.5699.
(https://revistadechimie.ro/Articles.asp?ID=5699)
Keywords: meat; trace elements; peroxide value; thiobarbituric acid reactive substances

RIS
TY - JOUR
T1 - The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle
A1 - Papuc, Camelia
A2 - Chera, Irina
A3 - Predescu, Corina
A4 - Nicorescu, Valentin
A5 - Gajaila, Iuliana
A6 - Goran, Gheorghe Valentin
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 7
SP - 1476
EP - 1480
UR - https://doi.org/10.37358/RC.17.7.5699
KW - meat
KW - trace elements
KW - peroxide value
KW - thiobarbituric acid reactive substances
ER -

BibTex
@article{RevCh2017P1476,
author = {Papuc Camelia and Chera Irina and Predescu Corina and Nicorescu Valentin and Gajaila Iuliana and Goran Gheorghe Valentin},
title = {The Influence of Cookware on the Concentration of Trace Metals and Lipid Peroxidation in Pork Muscle},
journal = {Revista de Chimie},
volume = {68},
number = {7},
pages = {1476-1480},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.7.5699},
url = {https://revistadechimie.ro/Articles.asp?ID=5699}
}

<<<< back

PUBLISHING SECTION

Author Guidelines

* Paper Drafting

* Paper Template

* Ethical Statement

* Paper Submission

Ghidul Autorului (ro)

Open Access & Archiving Policy

Search Authors

LATEST NEWS
	NUMAR OMAGIAL PETRU PONI.. detalii
	Revista de Chimie - 70 de ani de aparitie neintrerupta.. detalii
	English-Romanian Dictionary for Mechanical Engineering (download pdf)