{"title":"Proximate and Mineral Composition of Chicken Giblets from Vojvodina (Northern Serbia)","authors":"M. R. Jokanovi\u0107, V. M. Tomovi\u0107, M. T. Jovi\u0107, S. B. \u0160kaljac, B. V. \u0160oji\u0107, P. M. Ikoni\u0107, T. A. Tasi\u0107","volume":93,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":986,"pagesEnd":990,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/9999302","abstract":"
Proximate (moisture, protein, total fat, total ash) and mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu and Mn) composition of chicken giblets (heart, liver and gizzard) were investigated. Phosphorous content, as well as proximate composition, were determined according to recommended ISO methods. The content of all elements, except phosphorus, of the giblets tissues were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES), after dry ashing mineralization. Regarding proximate composition heart was the highest in total fat content, and the lowest in protein content. Liver was the highest in protein and total ash content, while gizzard was the highest in moisture and the lowest in total fat content. Regarding mineral composition liver was the highest for K, P, Ca, Mg, Fe, Zn, Cu, and Mn, while heart was the highest for Na content. The contents of almost all investigated minerals in analysed giblets tissues of chickens from Vojvodina were similar to values reported in the literature, i.e. in national food composition databases of other countries.<\/p>\r\n","references":"[1]\tM. B. Mielnik, K. Aaby, K. Rolfsen, M. R. Ellekj\u00e6r and A. Nilsson, \"Quality of comminuted sausages formulated from mechanically deboned poultry meat,\u201d Meat Sci. vol. 61, pp. 73\u201384, 2002. \r\n[2]\tD. Somsen, A. Capelle and J. Tramper, \"Production yield analysis in the poultry processing industry,\u201d J. Food Eng. vol. 65, pp. 479\u2013487, 2004.\r\n[3]\tK. I. Sallam, \"Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan,\u201d Food Control vol. 18, pp.1113\u20131120, 2007.\r\n[4]\tR. Al-Najdawi and B. Abdullaha,\"Proximate composition, selected minerals, cholesterol content and lipid oxidation of mechanically and hand-deboned chickens from the Jordanian market,\" Meat Sci. vol. 61, pp. 243\u2013247, 2002.\r\n[5]\tG. Lombardi-Boccia, S. Lanzi and A. Aguzzi, \"Aspects of meat quality: trace elements and B vitamins in raw and cooked meats,\" J. Food Compos Anal. vol. 18, pp. 39\u201346, 2005.\r\n[6]\tM. Alvarez-Astorga, R. Capita, C. Alonso-Calleja, B. Moreno and M. del Camino Garc\u0131a-Fernandez, \"Microbiological quality of retail chicken by-products in Spain,\u201d Meat Sci. vol. 62, pp. 45\u201350, 2002. \r\n[7]\tS. Darine, V. Christophe and D. Gholamreza, \"Production and functional properties of beef lung protein concentrates,\u201d Meat Sci. vol. 84, pp. 315\u2013322, 2010. \r\n[8]\tH. W. Ockerman and C. L. Hansen, \"Animal By-Product Processing,\u201d Chichester: Ellis Horwood Ltd. 1988.\r\n[9]\tF. G. Daros, M. L. Masson and S. C. Amico, \"The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage,\u201d J. Food Eng. vol. 68, pp. 185\u2013189, 2005. \r\n[10]\tW. F. Spooncer, \"Organs and glands as human food\u201d, In Edible meat by-products, Advances in meat research, vol. 5, A. M. Pearson, and T. R. Dutson, Eds. London and New York: Elsevier Applied Science, 1988, pp. 197\u2013217.\r\n[11]\tC. O. Gill, \"Microbiology of Edible Meat By-products, \" in Edible Meat By-products. Advances in Meat Research, vol. 5, A. M. Pearson, and T. R. Dutson, Eds. London and New York: Elsevier Applied Science, 1988, pp. 47\u201375.\r\n[12]\tR. A.. Lawrie, and D. A. Ledward, Lawrie\u2019s meat science (7th ed.). Cambridge: Woodhead Publishing Ltd. and CRC Press LLC., 2006.\r\n[13]\tB. A. Anderson, \"Composition and Nutritional Value of Edible Meat By-product, \u201d in Edible Meat By-products. Advances in Meat Research, vol. 5, A. M. Pearson, and T. R. Dutson, Eds. London and New York: Elsevier Applied Science, 1988, pp. 15\u201342.\r\n[14]\tK. O. Honikel, \"Biochemical and physico-chemical characteristics of meat quality, \u201d Meat Tech, vol. 40, pp. 105\u2013123, 1999.\r\n[15]\tK. Hofmann, \"Definition and measurements of meat quality,\u201d in Proc. 36th international congress of meat science and technology, Havana, Cuba, 1990, pp. 941\u2013 954.\r\n[16]\tISO 1442, \"Meat and meat products. Determination of moisture content (Reference method),\u201d Switzerland: International Organisation for Standardisation, 1997.\r\n[17]\tISO 937, \"Meat and meat products. Determination of nitrogen content (Reference method),\u201d Switzerland: International Organisation for Standardisation, 1978. \r\n[18]\tISO 1443, \"Meat and meat products. Determination of total fat content\u201d. Switzerland: International Organisation for Standardisation, 1973. \r\n[19]\tISO 936, \"Meat and meat products. Determination of total ash\u201d. Switzerland: International Organisation for Standardisation, 1998.\r\n[20]\tV. M. Tomovi\u0107, Lj. S. Petrovi\u0107, M. S. Tomovi\u0107, \u017d. S. Kevre\u0161an and N. R. D\u017eini\u0107, \"Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia), \u201d Food Chem. vol. 124, pp. 342\u2013348, 2011.\r\n[21]\tISO 13730, \"Meat and meat products. Determination of total phosphorus content \u2013 Spectrometric method. Switzerland: International Organisation for Standardisation, 1996.\r\n[22]\tA. Demirbas, \"Proximate and heavy metal composition in chicken meat and tissues, \u201d Food Chem. vol. 67, pp. 27\u201331, 1999. \r\n[23]\tJ. R. Romans, C. W. Carlson, W. J. Costello, M. L. Greaser and K. W. Jones, \"The meat we eat,\u201d Interstate publishers Inc, Danville, 1994.\r\n[24]\tUS Food and Drug Administration (US FDA, 2009). US Department of Health & Human Services. Available at: http:\/\/www.fda.gov\/Food\/GuidanceComplianceRegulatoryInformation\/GuidanceDocuments\/FoodLabelingNutrition\/FoodLabelingGuide\/ucm064928.htm\r\n[25]\tNational Food Institute Denmark (2009). Technical University of Denmark. Available at: http:\/\/www.foodcomp.dk\/v7\/ fcdb_grpsearchres.asp?MainGrp=07.\r\n[26]\tS. G\u00f6nc\u00fc Karak\u00f6k1, Y. Ozogul, M. Saler and F. Ozogul, \"Proximate analysis, fatty acid profiles and mineral contents of meats: a comparative study, \u201d J of Muscle Foods, vol. 21, pp. 210\u2013223, 2010. \r\n[27]\tK. Po\u0142towicz and J. Doktor, \"Macromineral concentration and technological properties of poultry meat depending on slaughter age of broiler chickens of uniform body weight,\" Animal Science Papers and Reports vol. 31, pp. 249-259, 2013. \r\n[28]\tH. Greenfield and D. A. T. Southgate, \"Food composition data: Production, management and use,\u201d Rome: FAO, 2003.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 93, 2014"}