Bioaccessibility Assessment of Cu, Fe, K, Mg, P, and Zn in Thermally Treated Lamb Meat

Julymar De Higuera,Herick Santos,Ana Rita Nogueira,Aline De Oliveira

doi:10.21577/0103-5053.20210103

Abstract

A bioaccessibility test with raw and cooked lamb meat samples was performed. The evaluated cooking devices were grill, microwave oven, air fryer, pressure cooker, and electric oven. Physicochemical parameters and the total mass fraction of Cu, Fe, K, Mg, P, and Zn were determined in raw and cooked samples by inductively coupled plasma optical emission spectrometry (ICP OES). The trueness was evaluated using certified reference materials, with recoveries from 87 to 101%. The pressure cooking presented the major changes, including the highest values of internal temperature, loss of inorganic elements after cooking, and the lowest values of moisture and analyte mass fractions. An in vitro gastrointestinal simulation was performed, and the method was validated by an addition and recovery test, in which the trueness varied from 87 to 115%. The bioaccessibility ranged between 28-56, 4-19, 68-76, 41-54, 48-57, and 1-21% for Cu, Fe, K, Mg, P, and Zn, respectively. The cooking methods promoted changes in the meat samples, thus affecting the bioaccessibility of the nutrients. Based on the recommended dietary intake (RDI) calculation, lamb meat can be considered a good Fe, P, and Zn source.

Highlights

According to the Food and Agriculture Organization of the United Nations (FAO), meat is a valuable livestock product from a nutritional perspective due to its contents of vitamins, proteins and inorganic elements.[1]
This study evaluated the Cu, Fe, Mg, K, P and Zn bioaccessibility using an in vitro gastrointestinal digestion model with samples of lamb meat raw and submitted to five different cooking methods
The samples were microwave-treated according to the following heating program: (i) 2.5 min ramp to 140 °C, (ii) 2.5 min hold at 140 °C, (iii) 2.5 min ramp to 180 °C, (iv) 2.5 min hold at 180 °C, (v) 10 min ramp to reach 220 °C, and (vi) 10 min hold at 220 °C

Summary

Introduction

According to the Food and Agriculture Organization of the United Nations (FAO), meat is a valuable livestock product from a nutritional perspective due to its contents of vitamins, proteins and inorganic elements.[1]. The thermal processing of meat, such as grilling, frying, and roasting, promotes physicochemical changes in its composition, affecting the final quality of the product for several reasons, such as loss of vitamins, inorganic elements, moisture and protein content.[4,5,6] thermal processing can modify the color, flavor and appearance. These changes promote the formation of volatile compounds that directly influence consumer acceptance, besides improving digestibility, ensuring microbiological safety, and improving the organoleptic

Methods

Results

Conclusion