Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

Náira Da Silva Campos,Marcone Augusto Leal De Oliveira,Rafael Arromba De Sousa,Flávia Barbosa Magalhães Alvarenga,Janaína Garcia Timm,Céphora Maria Sabarense,Mariana Antunes Vieira

doi:10.1590/1981-6723.30819

Abstract

Abstract This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.

Highlights

Chicken meat is an important source of different and substantial nutrients such as proteins, vitamins, and minerals (Food and Agricutlure Organization of the United Nations, 2014)
We applied a laboratory simulated domestic cooking procedure to evaluate the influence of different cooking pots on the concentrations of metallic elements and nutritional composition of some types of chicken samples, such as gizzard, heart and liver
The samples were cooked using spices and three types of cooking pots usually employed in Brazil: iron pot, aluminum and hammered aluminum pot

Summary

Introduction

Chicken meat is an important source of different and substantial nutrients such as proteins, vitamins, and minerals (Food and Agricutlure Organization of the United Nations, 2014). Chicken meat plays an important role in Brazilian agriculture and economy with high exportation rates (Associação Brasileira de Proteína Animal, 2016); its many uses in different meals and processed products include pâté, sausage and others (Souza et al, 2013). The protein quality of chicken meat, as well as its nutritional value, can be influenced by thermal treatments applied to it (Deb-Choudhury et al, 2014; He et al, 2010; Menezes et al, 2018; Quintaes et al, 2004; Wen et al, 2015). Thermal treatments applied to protein-rich food can cause changes in proteins structure as well as changes in food’s pH, and its water retention ability

Objectives

Methods

Conclusion