Residual Concentration of Lead, Iron and Calcium in Chicken Meat Paste: Indicative Parameters for Identifying Deboning Procedure and Health Risk Assessment

Journal of Chemical Health Risks

مقاله 4، دوره 10، شماره 4، اسفند 2020، صفحه 277-285   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2020.1891362.1100

نویسندگان

Ebrahim Molaee-aghaee¹؛ Behrouz Akbari-adergani^{* 2}؛ Naemeh Akramzadeh³؛ Hedayat Hosseini⁴؛ Mohammad Ahmady⁵

¹Food safety & Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

²International Branch, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

³Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran

⁴Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

⁵Department of food Science and technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran

چکیده

Deboning method has a major effect on quality and safety of poultry carcasses or animal bones.The aim of this study was to determine residual concentration of lead, iron and calcium in chicken meat paste as indicative parameters for identifying deboning procedure. The test samples were eight whole chicken carcasses collected randomly in a three-month period from main retail markets in Tehran. All of the collected samples divided into the two groups: deboning of one group well done by hand and the other was performed mechanically by machine. Sample preparation and analyses were performed by wet digestion and atomic absorption analysis, respectively. According to the results the mean concentration of lead, iron and calcium in manually deboned samples were 2.94 (±0.56), 4.21 (±0.31) and 65.77 (±2.11) mg Kg^-1 and in mechanically deboned samples were 3.79 (±0.52), 23.05 (±3.47) and 275.83 (±16.31) mg Kg^-1, respectively. In all cases, concentration of investigated elements in mechanically deboned treatments were significantly higher than manual ones (p < 0.05) and obviously indicated the difference in deboning procedures. More ever the results of calculating estimated daily intake for lead due to consumption of chicken meat paste showed that in both of deboning methods, the concentration of lead was more than that recommended by provisional tolerable daily intake.

کلیدواژه‌ها

Calcium؛ Chicken meat paste؛ Deboning method؛ Food Safety؛ Iron؛ Lead

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