Beschreibung
The kinetic reaction for changes in some essential mineral contents (iron, zinc, calcium, sodium, and copper) of silver carp canned in sunflower oil, soybean oil, olive oil and brine as filling media were assessed after a short (1 year) and long-term storage (3, 5 and 7 years). The minerals nutrition value of cans was also determined to take into account the changes in estimated daily intake (EDI) of elements during storage and then clustered by principal component analysis (PCA). Results revealed that the reduction of trace elements in brine was higher than in other filling media due to formation of insoluble metal hydroxide. No changes were detected in the mineral content of cans after one-year storage in comparison to fresh cans while the content and daily intake of zinc, iron, calcium, copper and sodium were significantly decreased in all filling media after three, five and seven years of storage. The first-order reaction model was detected for reduction of mineral contents in filling medium. Post-storage daily intake of iron, sodium, calcium, zinc and copper were 0.06 up to 0.18, 1.9 up to 9.7, 1.8 up to 9.1, 0.02 up to 0.10 and 0.004 up to 0.02 mg/day/person, respectively.
Autorenporträt
Elahe Abedi, Assistant professor of Food Science and Technology, School of Agriculture, Fasa University, Fasa, Iran. Her Research Interest is Food chemistry, Food analysis Extraction, Essential oils and Antioxidant activity, High Voltage Electric Field Processing and Ultrasound.
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