Open AccessDynamics of zinc content in food products produced in Orenburg region
Author(s) -
Е. В. Сальникова,
Т. И. Бурцева,
A.V. Skal'niy,
O I Burlutskaya,
O. N. Kanygina
Publication year - 2019
Publication title -
iop conference series earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/341/1/012164
Subject(s) - zinc , food science , fish <actinopterygii> , food products , chemistry , fish products , atomic absorption spectroscopy , biology , physics , fishery , organic chemistry , quantum mechanics
The article aims to study the dynamics of zinc content in food products produced in Orenburg region. The studies were conducted in 2011-2015. Zinc content was determined by standard methods in the accredited laboratory of the Testing Center of the All-Russian Scientific Research Institute of Meat Cattle Breeding of the RAS using the atomic absorption spectrometry method. 2100 food samples were tested. Main groups of food products produced in Orenburg region were investigated. Studies have shown that zinc content in wheat bread and fish products is 1.3 times and 1.2 times lower than recommended values. The chronological analysis of zinc content showed that in wheat bread, meat and fish products, its amount increased. The exception is dairy products in which zinc content changes in steps: from 1998 to 2003, zinc content increased from 3.2 to 4.9 mg/kg, and from 2004 to 2015, it decreased from 4.8 to 3.7 mg/kg.
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