Journal of Food Technology and Preservation

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Commentary - Journal of Food Technology and Preservation (2017) Volume 1, Issue 2

Assessment of heavy metal contaminants from protein sources

Protein, fat and some other essential elements are necessary for human body for maintenance of good health. The purpose of study was to estimate the amount of minerals and heavy metals in protein sources to be safe for human consumption.180 samples of six groups of protein sources like mutton, beef, poultry, fish eggs (yolk, albumin) were taken in study. Samples were digested by using method diacid digestion method (HClO4:HNO3; 1:3).The concentration of Na, K and Ca was analyzed by using Multi-channel Flame photometer (AFP 100) and the heavy metals including Zn, Pb, Fe, Cr, Ni, Cu, Mg and Mn were analyzed by using Atomic Absorption Spectrophotometer (Polarized Zeeman Z-8230 Atomic Absorption Spectrophotometer). The results were concluded that mostly the values of minerals and heavy metals were above the standard value. Ca in beef, mutton, chicken, egg yolk and egg albumin was observed (985.5 ppm), (1013.5 ppm), (810 ppm), (491 ppm) and (740 ppm), Na in beef, mutton, egg yolk and egg albumin highest value were found in egg albumin which was 1479.5 ppm, K in egg albumin, Zn in egg yolk and egg albumin, Mn in fish, egg yolk, egg albumin, mutton and chicken was above the limit and highest value was found in fish which was 18 ppm, Fe in the egg albumin, Cr in mutton, chicken, fish, egg yolk and egg albumin was above the limit and in fish was highest value which was 14.5 ppm while WHO value was 0.1 ppm and Pb in egg yolk, beef, mutton, fish were observed above the limit by WHO. The observed value of Ni in all samples was seen under the permissible limit. Mg seen in all sample was above the limit. Cu was not detected in all samples.

Author(s): Marriam Wasif, Saif-ur-Rehman Kashif, Saman Saad, Fariha Arooj, Umer Z

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