Influence of cooking processes on Cu,Fe, Mn,Ni, and Zn levels in beef cuts |
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| Institution: | 1. COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain;2. Departamento de Patoloxía Animal, Facultade de Veterinaria, Universidade de Santiago de Compostela, 27002 Lugo, Spain;3. Instituto de Investigaciones e análisis alimentario (IIAA), Departamento de Química Analítica, Nutrición e Bromatoloxía, Facultade de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain;4. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias, Facultade de Veterinaria, Universidade de Santiago de Compostela, 27002 Lugo, Spain.;5. Centro Tecnolóxico da Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnolóxico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain;1. CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;2. Unidade de Investigação de Tecnologia Alimentar, INIAV, Estrada do Paço do Lumiar, 22, Campus do IAPMEI, Ed. S, 1649-038 Lisboa, Portugal |
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| Abstract: | Beef is an important source of micronutrients, but little is known about how cooking processes affect the nutritional value. In this study, microwave-induced plasma optical emission spectrometry (MIP OES) was used to determine the contents of Cu, Fe, Mn, Ni, and Zn in three cuts of Uruguayan beef when cooked to two degrees of doneness (medium and well done). The content of minerals varied in the range: Cu (84.9–117.4), Fe (2288–2689), Mn (11.6–20.7), Ni (12.4–19.8), and Zn (4100–7471) μg per 100 g portion for medium and Cu (76.3–97.0), Fe (1886–2689), Mn (9.7–15.4), Ni (12.7–26.8), and Zn (3187–6204) for well-done. No significant losses through leaching were observed up to a weight loss of 16 % (medium). However, when the weight loss was 28–35 % (well done), the micronutrients content decreased. Despite these losses, Uruguayan beef was confirmed to be a particularly good source of Zn and a good source of Cu and Fe. The daily contribution of Mn was not significant (1%) and the Ni content was far below the tolerable upper intake level. In addition, this work revealed MIP OES to be an economical and green method for the determination of trace elements in beef. |
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| Keywords: | Beef Microwave-induced plasma optical emission spectrometry Daily intake Food composition Nutritional value Food analysis Cooking process |
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