Selenium, copper, and zinc concentrations in the raw and processed meat of edible land snails harvested in Poland
| Autor: | Monika Maćkowiak-Dryka, Łukasz Drozd, Monika Ziomek, Waldemar Paszkiewicz, Krzysztof Szkucik, Michał Gondek, Z. Bełkot |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Veterinary medicine
chemistry.chemical_element Snail Zinc 010501 environmental sciences 01 natural sciences law.invention 0404 agricultural biotechnology law biology.animal SF600-1100 parasitic diseases Food science selenium 0105 earth and related environmental sciences General Veterinary biology zinc food and beverages 04 agricultural and veterinary sciences Helix pomatia biology.organism_classification 040401 food science Copper chemistry cornu aspersum copper helix pomatia Atomic absorption spectroscopy Graphite furnace atomic absorption Selenium Cornu aspersum Research Article |
| Zdroj: | Journal of Veterinary Research, Vol 61, Iss 3, Pp 293-298 (2017) Journal of Veterinary Research |
| ISSN: | 2450-8608 |
| DOI: | 10.1515/jvetres-2017-0039 |
| Popis: | Introduction: The objective of the present research was to carry out a comparative assessment of copper, zinc, and selenium concentrations in the meat of edible land snails collected in Poland (Helix pomatia, Cornu aspersum maxima, and Cornu aspersum aspersum), as well as to determine the effect of preliminary processing of Roman snails (Helix pomatia) on the content of the aforementioned elements. Material and Methods: In the first stage, determinations were made on unprocessed snail meat. In the second stage, the study focused on Roman snails and consisted in an additional evaluation of frozen meat after full processing. Zinc and copper contents were determined by flame atomic absorption spectrometry and the selenium content was established by graphite furnace atomic absorption spectrometry. Results: The selenium content differed significantly among all three species. The copper content in Roman snails differed significantly from that in farmed snails. No significant difference in the zinc level was noted among the three snail species. The selenium content in raw and processed meat of Roman snails did not show any significant difference while the copper and zinc level was significantly higher in processed meat samples. Conclusion: The present research on the meat of edible snails showed different levels of selenium, copper, and zinc, depending on the species, collection site, and subjection to processing. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|