Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado
Cadmium, copper, lead and zinc levels in the raw materials and additives involved in the industrial process of cooked ham and liver paste were analysed. The influence of production techniques on metal contents in the above mentioned foods were also investigated. The main source of metals in the cooked ham (Cd = 0.006 ± 0.002 ppm; Cu = 0.51 ± 0.03 ppm; Pb = 0.029 ± 0.003 ppm and Zn = 18 ± 1 ppm) was the raw material, the brine contribution being negligible. Metal levels in liver paste (Cd = 0.028 ± 0.001 ppm: Cu = 10.8 ± 0.4 ppm; Pb = 0.030 ± 0.003 ppm and Zn = 27 ± 1 ppm) were significantly lower than in liver, the contribution of dewlap and of additives being very low. According to these results, the manufacturing process did not affect the metal content in the meat products investigated.
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CSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA)
1988
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dig-iata-es-10261-3312102023-07-20T11:11:27Z Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado Influence of production techniques on cadmium, copper, lead and zinc contents of cooked ham and liver paste Cervera, María Luisa Ybáñez, Nieves Montoro Martínez, Rosa Catalá Moragrega, Ramón Cadmium, copper, lead and zinc levels in the raw materials and additives involved in the industrial process of cooked ham and liver paste were analysed. The influence of production techniques on metal contents in the above mentioned foods were also investigated. The main source of metals in the cooked ham (Cd = 0.006 ± 0.002 ppm; Cu = 0.51 ± 0.03 ppm; Pb = 0.029 ± 0.003 ppm and Zn = 18 ± 1 ppm) was the raw material, the brine contribution being negligible. Metal levels in liver paste (Cd = 0.028 ± 0.001 ppm: Cu = 10.8 ± 0.4 ppm; Pb = 0.030 ± 0.003 ppm and Zn = 27 ± 1 ppm) were significantly lower than in liver, the contribution of dewlap and of additives being very low. According to these results, the manufacturing process did not affect the metal content in the meat products investigated. 2023-07-17T12:20:09Z 2023-07-17T12:20:09Z 1988 2023-07-17T12:20:10Z artículo issn: 0034-7698 Revista de Agroquímica y Tecnología de Alimentos 28(2): 233-240 (1988) http://hdl.handle.net/10261/331210 Sí none CSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA) |
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biblioteca |
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Biblioteca del IATA España |
| description |
Cadmium, copper, lead and zinc levels in the raw materials and additives involved in the industrial process of cooked ham and liver paste were analysed. The influence of production techniques on metal contents in the above mentioned foods were also investigated. The main source of metals in the cooked ham (Cd = 0.006 ± 0.002 ppm; Cu = 0.51 ± 0.03 ppm; Pb = 0.029 ± 0.003 ppm and Zn = 18 ± 1 ppm) was the raw material, the brine contribution being negligible. Metal levels in liver paste (Cd = 0.028 ± 0.001 ppm: Cu = 10.8 ± 0.4 ppm; Pb = 0.030 ± 0.003 ppm and Zn = 27 ± 1 ppm) were significantly lower than in liver, the contribution of dewlap and of additives being very low. According to these results, the manufacturing process did not affect the metal content in the meat products investigated. |
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artículo |
| author |
Cervera, María Luisa Ybáñez, Nieves Montoro Martínez, Rosa Catalá Moragrega, Ramón |
| spellingShingle |
Cervera, María Luisa Ybáñez, Nieves Montoro Martínez, Rosa Catalá Moragrega, Ramón Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| author_facet |
Cervera, María Luisa Ybáñez, Nieves Montoro Martínez, Rosa Catalá Moragrega, Ramón |
| author_sort |
Cervera, María Luisa |
| title |
Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| title_short |
Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| title_full |
Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| title_fullStr |
Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| title_full_unstemmed |
Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| title_sort |
modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado |
| publisher |
CSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA) |
| publishDate |
1988 |
| url |
http://hdl.handle.net/10261/331210 |
| work_keys_str_mv |
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| _version_ |
1777670272009109504 |