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Copper content diff erences in meat products, fi sh and shellfish

Nina Bilandžić ; Laboratorij za određivanje rezidua, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Maja Đokić kem. ; Laboratorij za određivanje rezidua, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Marija Sedak prehr. tehnol. ; Laboratorij za određivanje rezidua, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Darja Sokolić-Mihalak ; Hrvatska agencija za hranu, Osijek, Hrvatska
Marina Jurković ; Hrvatska agencija za hranu, Osijek, Hrvatska
Andrea Gross Bošković ; Hrvatska agencija za hranu, Osijek, Hrvatska

Puni tekst: engleski, pdf (177 KB) str. 314-319 preuzimanja: 300* citiraj
APA 6th Edition
Bilandžić, N., Đokić kem., M., Sedak prehr. tehnol., M., Sokolić-Mihalak, D., Jurković, M. i Gross Bošković, A. (2013). Copper content diff erences in meat products, fi sh and shellfish. MESO: Prvi hrvatski časopis o mesu, XV (4), 314-319. Preuzeto s https://hrcak.srce.hr/112122
MLA 8th Edition
Bilandžić, Nina, et al. "Copper content diff erences in meat products, fi sh and shellfish." MESO: Prvi hrvatski časopis o mesu, vol. XV, br. 4, 2013, str. 314-319. https://hrcak.srce.hr/112122. Citirano 19.07.2019.
Chicago 17th Edition
Bilandžić, Nina, Maja Đokić kem., Marija Sedak prehr. tehnol., Darja Sokolić-Mihalak, Marina Jurković i Andrea Gross Bošković. "Copper content diff erences in meat products, fi sh and shellfish." MESO: Prvi hrvatski časopis o mesu XV, br. 4 (2013): 314-319. https://hrcak.srce.hr/112122
Harvard
Bilandžić, N., et al. (2013). 'Copper content diff erences in meat products, fi sh and shellfish', MESO: Prvi hrvatski časopis o mesu, XV(4), str. 314-319. Preuzeto s: https://hrcak.srce.hr/112122 (Datum pristupa: 19.07.2019.)
Vancouver
Bilandžić N, Đokić kem. M, Sedak prehr. tehnol. M, Sokolić-Mihalak D, Jurković M, Gross Bošković A. Copper content diff erences in meat products, fi sh and shellfish. MESO: Prvi hrvatski časopis o mesu [Internet]. 2013 [pristupljeno 19.07.2019.];XV(4):314-319. Dostupno na: https://hrcak.srce.hr/112122
IEEE
N. Bilandžić, M. Đokić kem., M. Sedak prehr. tehnol., D. Sokolić-Mihalak, M. Jurković i A. Gross Bošković, "Copper content diff erences in meat products, fi sh and shellfish", MESO: Prvi hrvatski časopis o mesu, vol.XV, br. 4, str. 314-319, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/112122. [Citirano: 19.07.2019.]
Puni tekst: hrvatski, pdf (549 KB) str. 285-290 preuzimanja: 216* citiraj
APA 6th Edition
Bilandžić, N., Đokić kem., M., Sedak prehr. tehnol., M., Sokolić-Mihalak, D., Jurković, M. i Gross Bošković, A. (2013). Razlike u koncentracijama bakra u mesnim proizvodima, ribi i školjkama. MESO: Prvi hrvatski časopis o mesu, XV (4), 285-290. Preuzeto s https://hrcak.srce.hr/112122
MLA 8th Edition
Bilandžić, Nina, et al. "Razlike u koncentracijama bakra u mesnim proizvodima, ribi i školjkama." MESO: Prvi hrvatski časopis o mesu, vol. XV, br. 4, 2013, str. 285-290. https://hrcak.srce.hr/112122. Citirano 19.07.2019.
Chicago 17th Edition
Bilandžić, Nina, Maja Đokić kem., Marija Sedak prehr. tehnol., Darja Sokolić-Mihalak, Marina Jurković i Andrea Gross Bošković. "Razlike u koncentracijama bakra u mesnim proizvodima, ribi i školjkama." MESO: Prvi hrvatski časopis o mesu XV, br. 4 (2013): 285-290. https://hrcak.srce.hr/112122
Harvard
Bilandžić, N., et al. (2013). 'Razlike u koncentracijama bakra u mesnim proizvodima, ribi i školjkama', MESO: Prvi hrvatski časopis o mesu, XV(4), str. 285-290. Preuzeto s: https://hrcak.srce.hr/112122 (Datum pristupa: 19.07.2019.)
Vancouver
Bilandžić N, Đokić kem. M, Sedak prehr. tehnol. M, Sokolić-Mihalak D, Jurković M, Gross Bošković A. Razlike u koncentracijama bakra u mesnim proizvodima, ribi i školjkama. MESO: Prvi hrvatski časopis o mesu [Internet]. 2013 [pristupljeno 19.07.2019.];XV(4):285-290. Dostupno na: https://hrcak.srce.hr/112122
IEEE
N. Bilandžić, M. Đokić kem., M. Sedak prehr. tehnol., D. Sokolić-Mihalak, M. Jurković i A. Gross Bošković, "Razlike u koncentracijama bakra u mesnim proizvodima, ribi i školjkama", MESO: Prvi hrvatski časopis o mesu, vol.XV, br. 4, str. 285-290, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/112122. [Citirano: 19.07.2019.]

Sažetak
Copper concentrations were measured in a 65 samples marketed and collected in Croatia in summer 2012: meat samples (bovine, pig,
sheep), meat products (sausages, pâté), fi sh and fi sh products and shellfi sh (mussels, oysters). Mean Cu levels were (mg/kg): all meat
0.77, sausages 0.69, pâté 2.24, fi sh 0.23, fi sh products 1.20, mussels 0.81, oysters 30.0. Signifi cant diff erences were found between the foods groups. The estimated mean daily intake (EDI) of Cu in selected food contributing to the recommended dietary allowance (RDA) were (%): meat 1.54; sausages 1.38, pâté 4.48, fi sh, fi sh products and mussels < 1, oysters 10.0. The average daily intake of Cu represented % of the provisional maximum tolerable daily intakes (PMTDI) value were less than 0.9% in meat and meat products, less than 0.085% in fi sh, fi sh products and mussels and 2% for oysters. The highest Cu contents measured in oysters, suggesting that this species may be included in a diet as a good source of Cu. In conclusion, the analytical data obtained indicate there are no health risks from the consumption of the tested food items. In order to estimate sea contamination in Croatia, Cu levels in oyster samples should be investigated for diff erent oyster farm locations.

Ključne riječi
Copper; Meat; Meat products; Fish and products; Shellfi sh; ICP-OES; Croatia

Hrčak ID: 112122

URI
https://hrcak.srce.hr/112122

[hrvatski] [njemački] [talijanski]

Posjeta: 785 *