Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish.
作者： Konrad Mielcarek , Anna Puścion-Jakubik , Krystyna J. Gromkowska-Kępka , Jolanta Soroczyńska , Elżbieta Karpińska
DOI: 10.3390/MOLECULES25173771
关键词:
摘要: The aim of the study was to assess zinc (Zn), copper (Cu) and selenium (Se) content in freshwater fish from Poland. Selected species raw, smoked pickled were evaluated by atomic absorption spectrometry (AAS). concentration Zn, Cu Se examined ranged 1.5 49.9 mg/kg, 0.01 2.8 mg/kg 30.9 728.2 µg/kg, respectively. One serving every product covered recommended dietary allowance (RDA) Zn 5.38–65.0%, 0.42–11.4% 12.3–198.6%. A cluster analysis allowed us distinguish European eel (raw smoked) based on content. Additionally, content, common whitefish differentiated other types products. discriminant model enabled their classification with a 70% accuracy. Regarding all forms as well raw vendace can be considered source this element. None tested Cu. All products are safe for human consumption regard Almost each form Se. However, should monitored whitefish, bream vendace.
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