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Heat Treatment Influence on the Content of K, Mg, Fe, Mn, P, Zn in Chicken Meat

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10th Central European Congress on Food (CE-Food 2020)

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Summary

Meat is a major source of minerals in the human diet. The mineral content in meat is variable and depends on various factors such as animal breed, nutrition and processing. The amount of mineral substances ranges from 0.8% to 1.0%. Sufficient quantities of minerals present in chicken meat are: phosphorus, iron, zinc, potassium, magnesium and manganese.

The aim of this paper is to determine the influence of heat treatment regime on the content of essential minerals in chicken meat products.

The paper analyzes four experimental groups of boiled chicken meat samples. During the experiment, the following parameters were varied: temperature 55–75 ℃, boiling time 80–107 min and relative humidity 74–86%. Samples were prepared by microwave oven digestion. Analysis of mineral content was performed using atomic absorption spectrophotometry (ICP OES technique). The content of the following elements was determined: K, Mg, Fe, Mn, P and Zn.

The mineral content in the finished products had the following values: K 460.27–486.27 mg/kg, Mg 47.12–51.53 mg/kg, Fe 0.67–0.74 mg/kg, Mn 2.83–3.11 mg/kg, P 410.15–430.77 mg/kg and Zn 1.21–1.26 mg/kg.

Change in the heat treatment parameters affected the content of the tested elements. In all finished product samples, the content of mineral substances was higher in relation to the raw meat samples. Statistical analysis of the results showed no significant differences in Fe, Mn and Zn content in the final products, while the content of K, Mg and P differed significantly depending on treatment.

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Acknowledgements

The authors have no conflict of interest to state regarding the results presented within this manuscript.

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Authors and Affiliations

  1. University of Bihac, Biotechnical Faculty, Bihać, Bosnia and Herzegovina

    Sebila Rekanović & Elvisa Hodžić

  2. High School of Medicine, Prijedor, Bosnia and Herzegovina

    Radoslav Grujić

  3. Faculty of Technology, University of Banja Luka, Banja Luka, Bosnia and Herzegovina

    Goran Vučić

Authors
  1. Sebila Rekanović
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  2. Radoslav Grujić
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  3. Goran Vučić
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  4. Elvisa Hodžić
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Corresponding author

Correspondence to Sebila Rekanović .

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Editors and Affiliations

  1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Muhamed Brka

  2. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Zlatan Sarić

  3. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Sanja Oručević Žuljević

  4. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Enisa Omanović-Mikličanin

  5. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Irzada Taljić

  6. Faculty of Agriculture and Food Sciences, University of Sarajevo, Saravejo, Bosnia and Herzegovina

    Lejla Biber

  7. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Alen Mujčinović

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Rekanović, S., Grujić, R., Vučić, G., Hodžić, E. (2022). Heat Treatment Influence on the Content of K, Mg, Fe, Mn, P, Zn in Chicken Meat. In: Brka, M., et al. 10th Central European Congress on Food. CE-Food 2020. Springer, Cham. https://doi.org/10.1007/978-3-031-04797-8_22

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