A note on the total and heme iron contents of ready-to-eat doner kebabs

Meat Science

Volumn 67, Issue 2, 2004, Pages 191-194

  Turhan, Sadettin ^a   Bogachan Altunkaynak, T ^a   Yazici, Fehmi ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Beef doner; Chicken doner; Heme iron; Iron

Indexed keywords

GLASS MICROFIBER FILTERS; HEME IRON; MYOGLOBIN; POULTRY PRODUCTS;

DAIRY PRODUCTS; ENZYMES; FOOD PROCESSING; FOOD PRODUCTS; FREEZING; HEALTH; HEMOGLOBIN; IRON; NUTRITION; SPECTROPHOTOMETRY; THAWING; TISSUE;

MEATS;

GALLUS GALLUS;

EID: 0346008086     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.10.004     Document Type: Article

References (21)

1. AOAC., 1990. Official Methods of Analysis (15th ed). Arlington, VA: Association of Official Analytical Chemists.
2. Benjakul S., Bauer F. Biochemical and physicochemical changes in catfish (Silirus glanis) muscle as influenced by different freeze-thaw cycles. Food Chemistry. 72:2001;207-217.
3. Buchowski M.S., Mahoney A.W., Carpenter C.E., Cornforth D.P. Heating and the distribution of total and heme iron between meat and broth. Journal of Food Science. 53:1988;43-45.
4. Carpenter C.E., Clark E. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats. Journal of Agriculture and Food Chemistry. 43:1995;1824-1827.
5. Carpenter C.E., Mahoney A.W. Contribution of heme and nonheme iron to human nutrition. Critical Review of Food Science and Nutrition. 31:1992;333-367.
6. Chen C.C., Pearson A.M., Gray J.I., Fooladi M.H., Ku P.K. Some factors influencing the nonheme iron content of meat and its implications in oxidation. Journal of Food Science. 49:1984;581-584.
7. Clark E.M., Mahoney A.W., Carpenter C.E. Heme and total iron in ready-to-eat chicken. Journal of Agriculture and Food Chemistry. 45:1997;124-126.
8. Forrest J.C., Aberle E.D., Hedrick H.B., Judge M.D., Merkel R.A. Principles of meat science. 1975;W.H. Freeman and Company, San Francisco. pp. 306-315.
9. Gomez-Basauri J.V., Regenstein J.M. Processing and frozen storage effects on the iron content of cod and mackerel. Journal of Food Science. 57(6):1992;1332-1336.
10. Gomez-Basauri J.V., Regenstein J.M. Vacuum packaging, ascorbic acid and frozen storage effects on heme and nonheme iron content of mackerel. Journal of Food Science. 57(6):1992;1337-1339.
11. Han D., Mcmillin K.W., Godber J.S., Bidner T.D., Younathan M.T., Marshall D.L., Hart L.T. Iron distribution in heated beef and chicken muscles. Journal of Food Science. 58:1993;697-700.
12. van Heerden S.M., Schonfeldt H.C., Smith M.F., van Rensburg D.M.J. Nutrient content of South African chickens. Journal of Food Composition and Analysis. 15:2002;47-64.
13. Hornsey H.C. The color of cooked cured pork, I. Estimation of the nitric oxide-heme pigments. Journal of Science Food Agriculture. 7:1956;534-540.
14. Kalpalathika P.V.M., Clark E.M., Mahoney A.W. Heme iron content of selected ready-to-serve beef products. Journal of Agriculture and Food Chemistry. 39:1991;1091-1093.
15. Kayisoglu, S., Yilmaz, I., Demirci, M., & Yetim, H. (2002). Tekirdag piyasasinda tuketime sunulan cig ve pismis donerlerin kimyasal bilesimi ve mikrobiyolojik kalitesi (pp. 871-878). Turkiye 7. Gida Kongresi, 22-24 Mayis Ankara.
16. Kongkachuichai R., Napatthalung P., Charoensiri R. Heme and nonheme iron content of animal products commonly consumed in Thailand. Journal of Food Composition and Analysis. 15:2002;389-393.
17. Kupeli, V. (1996). Yaprak donerin kimyasal bilesimi ve mikrobiyolojik kalitesi. Yuksek Lisans Tezi, Ataturk Universitesi Fen Bilimleri Enstitusu, Erzurum.
18. Lombardi-Boccia G., Dominguez B.M., Aguzzi A. Total heme and non-heme iron in raw and cooked meat. Journal of Food Science. 67(5):2002;1738-1741.
19. Merc Index An encyclopedia of chemicals, drugs and biologicals. 11th ed. 1989;Merck and Company, Rahway.
20. Schricker B.R., Miller D.D., Stouffer J.R. Measurement and content of nonheme and total iron in muscle. Journal of Food Science. 47:1982;741-743.
21. Schricker B.R., Miller D.D. Effect of cooking and chemical treatment on heme and nonheme iron in meat. Journal of Food Science. 48:1983;1340-1343. 1349.