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Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods
المؤلفون المشاركون
Rahimi, Ebrahim
Mirlohi, Maryam
Pourkhalili, Azin
المصدر
العدد
المجلد 2013، العدد 2013 (31 ديسمبر/كانون الأول 2013)، ص ص. 1-5، 5ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2013-05-08
دولة النشر
مصر
عدد الصفحات
5
التخصصات الرئيسية
الطب البشري
تكنولوجيا المعلومات وعلم الحاسوب
الملخص EN
Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet.
The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat.
Four published experimental methods for the determination of heme iron were assessed analytically and statistically.
Samples were selected from lambs' loin.
Standard methods (AOAC) were used for proximate analysis.
For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron.
Among three cooking methods, the lowest total iron and heme iron were found in boiling method.
The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively.
Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Pourkhalili, Azin& Mirlohi, Maryam& Rahimi, Ebrahim. 2013. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods. The Scientific World Journal،Vol. 2013, no. 2013, pp.1-5.
https://search.emarefa.net/detail/BIM-1012074
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Pourkhalili, Azin…[et al.]. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods. The Scientific World Journal No. 2013 (2013), pp.1-5.
https://search.emarefa.net/detail/BIM-1012074
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Pourkhalili, Azin& Mirlohi, Maryam& Rahimi, Ebrahim. Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods. The Scientific World Journal. 2013. Vol. 2013, no. 2013, pp.1-5.
https://search.emarefa.net/detail/BIM-1012074
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1012074
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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