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Comparative study of trace elements in certain fish, meat and meat products
MEAT SCIENCE Meat Science 74 (2006) 255–260 www.elsevier.com/locate/meatsci
Comparative study of trace elements in certain fish, meat and meat products Dilek Demirezen *, Kadiriye Uruc¸ Department of Biology, University of Erciyes, Faculty of Arts and Science, 38039 Kayseri, Turkey Received 19 October 2005; received in revised form 8 February 2006; accepted 10 March 2006
Abstract Selenium, copper, nickel, zinc, cadmium, manganese, iron, copper and lead contents of certain fish, meat and meat products consumed in Turkey were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The order of the elements in the meat, meat products and fish samples and their concentration ranges in lg 100 g 1 was Fe (57.7–156.4) > Zn (20–159) > Ni (8.2– 24) > Pb (11.5–13.5) > Cr (8.44–9.51) > Cu (7.18–10.01) > Cd (0.77–1.04) > Mn (3.98–10) > Se (1.32–4.6). The elemental concentrations of fish studied seemed to be close to the international standards. The highest trace element concentrations were obtained from pastırma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values. Ó 2006 Elsevier Ltd. All rights reserved. Keywords: Meat; Fish; Trace element; Pastırma; Trachurus trachurus
1. Introduction Meat and meat products are important for human diet in many parts of the world because they provide the wellknown trace element contents. Concern about the effects of anthropogenic pollution on the ecosystems is growing. Heavy metals from man-made pollution sources are continually released into aquatic and terrestrial ecosystems. Contamination with heavy metals is a serious threat because of their toxicity, bioaccumulation and biomagnifications in the food chain (Eisler, 1988). In recent years, much attention has been focused on the concentrations of heavy metals in fish and other foods in order to check for those hazardous to human health. (Farkas, Sala’nki, & Speczia’r, 2003; Mansour & Sidky, 2002; Moiseenko & Kudryavtseva, 2001). The industrial and edible species have been widely investigated. For example, samples of beef, veal, pork, chicken and horse-meat were analysed *
Corresponding author. Tel.: +90 352 4374901x33063; fax: +90 352 4374933. E-mail address: [email protected] (D. Demirezen). 0309-1740/$ - see front matter Ó 2006 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2006.03.012
for Ca, Cu, Fe, Mg, Mn, Ni, Zn, Cd and Pb by Hecht and Kumpulainen (1995). According to Alcaide-Castineira, Gomez, Carmona-Gonzalez, and Fernandez-Salgvero (1995), there are differences in minerals in meat products. Furthermore, Mn, Cu, Zn, Fe, Cd, Hg and Pb concentrations were determined in liver, kidney and muscle meat of ducks, geese, chickens, hens, rabbits and sheep slaughtered in the northern part of Poland (Falandysz, 1991). Mineral and heavy metal contents of retail meat and meat products were also determined (Tamate, 1987). Kayseri is famous in Turkey and around the world for meat production of such products as pastırma and Turkish sausage known as soudjouck (sucuk). Turkish sausage is a fermented meat product The main ingredients are ground beef, fat, salt, nitrate, sugar, garlic, spices and other additives that are stuffed into natural cattle small intestine cases which are then hung to ferment in dry in air at 18–22 °C for 21–25 days. The mixture usually contains nitrite and a starter culture and is stored at 4 °C for 12–24 h before being finely ground and stuffed into its casing. Once made the sausages are incubated overnight at room temperature. Afterwards, the soudjouck is pasteurized by heating to an
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internal temperature of about 65 °C and allowed to cool before sale and distribution. Pastırma, a traditional Turkish meat product, is the most popular dry-cured meat product produced in Turkey. It is categorized as an intermediate moisture food (Leistner, 1988). Its name comes from bastırma, meaning being pressed for the beef is squeezed between stones to lose its water content. Pastırma is produced from whole muscle obtained from certain parts of beef and water buffalo carcasses. Muscles are cleaned of tendon and fat and then cured, dried, pressed and coated with garlic, paprika, red pepper and water containing paste (cemen), and again dried. The production process of pastırma takes approximately a month. The level of trace elements in meat and meat products depends on factors such as environmental conditions, type of pasture and genetic characteristics of organisms. Furthermore, technological treatments are important for levels of trace elements in meat products. Heavy metals transfer to animals and humans through the food chain (Demirezen & Aksoy, 2004). The aim of this study was the assessment of Cu, Fe, Mn, Cd, Cr, Ni, Pb, Se and Zn concentrations in edible fish species, meat and meat products consumed in Kayseri (Turkey). Moreover, the data were assessed by comparing estimates of dietary exposures with recommended dietary allowances (RDA) recommended by the World Health Organization (WHO, 1993). 2. Materials and methods 2.1. Sampling A total of 34 samples which represent about 80–90% of all the types of traditional fish, meat and meat products from 11 varieties of fish, meat and meat products (these are; soudjouck, salami, sausage, pastırma, meat, minced meat, Pomatomus saltatrix (blue fish), Micromesistius poutassou (mackerel), Engraulis encrasicholus (anchovy), Gadus euxina (blue whiting), Sarda sarda (bonito)) were collected. The fish species were sampled by professional fisherman at different stations located in Turkey. Similarly, all raw materials for the meat and meat products were produced by Turkish farmers. The 34 samples were analyzed individually, for example five different fish species and six meat and meat products collected from different stations were analyzed independently with three replicates per sample. The fish species, meat and meat products were sampled from the different shops and by producers in Kayseri during 2003 and 2004. All samples were put in plastic bag/containers and transported to the laboratory on the same day and stored in 18 °C until analysis. The internal organs, heads and tails of fish were removed because in general these organs are not consumed in Turkey and the edible portions (muscle) were washed with distilled water. After cutting into small pieces with a clean stainless steel knife, the small pieces were cleaned several times with demineralized water.
2.2. Analytical methods Samples (0.5 mg) was weighed and digested with 10 ml of HCl in a microwave digestion system (digestion conditions are; max power: 1200 W, power (%): 100, ramp. (min): 20:00, pressure (psi):100, temperature (°C): 210 and hold (min):10:00). Determinations of the elements in all samples were carried out using a Varian ICP-OES. The samples were analyzed in triplicate and statistical package for the social sciences (SPSS) statistical program was used to calculate standard deviations and means. 3. Results and discussion The mean values of cadmium, copper, lead, zinc, selenium, manganese, iron, chromium and nickel concentrations in fish and certain meat products studied are given in Table 1. The concentrations of trace elements in these products are quite variable such as, Cd (0.77–1.04 lg 100 g 1), Cu (7.18–10.01 lg 100 g 1), Se (1.32–4.6 lg 100 g 1) and Pb (11.5–13.5 lg 100 g 1). The order of the levels of the trace elements obtained from the 11 different fish, meat and meat products was Fe > Zn > Ni > Pb > Cr > Cu > Cd > Mn > Se. The present results are in good agreement with the data obtained by other authors (Demirbasß, 1999; Moeller, MacNeil, Ambrose, & Hee, 2003). However, results obtained in this study were higher than those obtained by Niemi, Venalainen, Hirve, Hirn, and Karppanen (1991, 1993), Nuuttamo, Varo, Saari, and Koivistoinen (1980), Tahvonen and Kumpulainen (1994). Additionally, mean contents of Pb in meat and meat products were higher than those detected by Falandysz (1991), Khan, Diffay, Forester, Thompson, and Mielke (1995), Zantopoulos, Antoniou, and Tsoukali (1992). The levels of cadmium in all samples analyzed ranged from 0.77 to 1.04 lg 100 g 1 (mean: 0.91 lg 100 g 1). This is below the codex committee on food additives and contaminants (CCFAC, 2001) draft guideline of 0.5 mg Cd/kg. However, the cadmium concentrations obtained from this study were higher than those recorded by Aranha, Nishikawa, Taka, and Salioni (1994), Jorhem, Siorach, Sundstrom, and Ohlin (1991), Vos, Hovens, and Delft (1987). Cadmium may accumulate in the human body and may induce kidney dysfunction, skeletal damage and reproductive deficiencies (Commission of the European Communities, 2001). Hecht (1983) stated that cadmium concentrations in meat increase with the age of the animal and depends on the concentrations of Cd in the feed. Lead concentrations in all the samples analyzed ranged from 11.5 to 13.5 lg 100 g 1 (mean: 12.5 lg 100 g 1). The average values (lg 100 g 1) for lead (12.5 lg 100 g 1) and cadmium (0.91 lg 100 g 1) in this study were higher than the corresponding values for lead (0.28 mg kg 1 dry weight) and cadmium (0.18 mg kg 1 dry weight) in Venezuelan samples (Taha’n, Sanchez, Granadillo, Cubillan, & Romero, 1995). Lead is known to induce reduced cognitive development and intellectual performance in children and
Se
49 ± 0.01 45 ± 0.07 60 ± 2.1 159 ± 2.8 111 ± 0.98 57,2 ± 1.4 43,8 ± 3.4 20 ± 3.1 25.9 ± 1.78 52.4 ± 0.99 38.7 ± 2.5 45 ± 1.8 3.9 ± 0.89 1.6 ± 0.98 1.8 ± 0.6 4.6 ± 0.5 3.2 ± 0.99 1.6 ± 0.78 3.68 ± 0.7 1.32 ± 0.8 2.9 ± 0.1 3.3 ± 0.8 1.8 ± 0.9 2.3 ± 0.98 12.8 ± 1.14 12.8 ± 1.5 13.5 ± 0.99 12.6 ± 2.1 12.5 ± 1.18 11.5 ± 1.5 12.4 ± 0.99 12.2 ± 2.1 12.4 ± 0.99 11.8 ± 1.7 12 ± 1.4 13.1 ± 0.99
Pb Ni
24 ± 1.1 12.4 ± 0.99 16.1 ± 1.4 10.2 ± 0.7 13.02 ± 0.11 12.1 ± 1.12 16.2 ± 0.9 8.2 ± 1.5 8.2 ± 0.8 18.9 ± 1.15 9.1 ± 1.1 9.4 ± 1.8 7.3 ± 1.4 5.7 ± 1.01 10 ± 2 6.6 ± 2.1 6.6 ± 1.11 4.23 ± 0.14 3.98 ± 0.99 4.6 ± 1.14 4.55 ± 1.1 4.3 ± 0.11 4.1 ± 0.09 4.5 ± 1.1
Mn Cr
8.71 ± 1.14 8.8 ± 1.7 9.51 ± 0.99 8.9 ± 0.17 8.8 ± 0.12 54 ± 0.99 8.71 ± 1.17 8.7 ± 1.15 8.5 ± 1.16 8.6 ± 2 8.7 ± 1.4 8.44 ± 0.99 0.82 ± 0.01 0.82 ± 0.02 0.83 ± 0.07 0.78 ± 0.04 0.86 ± 0.07 0.79 ± 0.04 1.04 ± 0.1 0.77 ± 0.2 0.77 ± 0.14 0.92 ± 0.07 0.77 ± 0.08 0.78 ± 0.09
Cd Fe
107.1 ± 12.4 127.66 ± 11.4 156.4 ± 14.7 136.2 ± 1.8 136.2 ± 18.4 94.9 ± 11 130 ± 15.4 92.196 ± 11 57.7 ± 0.99 88.2 ± 0.89 60.4 ± 0.9 65 ± 3.4 8.1 ± 0.001 8.4 ± 0.1 8.83 ± 0.2 10.01 ± 0.14 9.4 ± 0.023 7.19 ± 1.4 8.12 ± 1.3 7.194 ± 0.17 7.18 ± 0.99 7.19 ± 0.47 8.01 ± 0.01 8.3 ± 1.7
Cu
Table 1 Mean concentrations (lg 100 g 1) of Fe, Cr, Mn, Se, Cu, Pb, Ni, Zn and Cd in certain meat, meat products and fish samples and their standard errors
Soudjouck Salami Sausage Pastırma Meat Minced meat Blue fish Mackerel Saurel Anchovy Blue whiting Bonito
Zn
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increased blood pressure and cardiovascular disease in adults (Commission of the European Communities, 2001). Data in Table 1 shows there were no major differences in chromium concentrations between samples of fish and meat. The maximum concentration of chromium in fish samples (54 lg 100 g 1) was lower than the values obtained for canned sardines in Brazil (0.46–1.18 mg g 1; Tarley, Coltro, Matsushita, & de Souza, 2001) and in imported fish into Egypt (sardine: 0.5–18.9 mg g 1; and mackerel: 3– 20.4 mg g 1; Abou-Arab, Ayesh, Amra, & Naguib, 1996). Although, chromium (III) is an essential element that helps the body use sugar, protein and fat, at the same time it (especially, chromium VI) is carcinogenic for organisms (Institute of Medicine, 2002). Excessive amounts of chromium (III) may cause adverse health effects (Agency for Toxic Substances & Disease Registry, 2004). According to the Institute of Medicine (2002), the upper tolerable intake level for chromium for women and men aged 51– 70 years is 20 and 30 mg d 1, respectively. Canli and Atli (2003) stated that metal ranges in the muscles of sardine samples from the Mediterranean in mg g 1 dry weight were as follows: (Cd: 0.5570, Cr: 2.2270, Pb: 5.5771). These values are lower than the corresponding values reported in Table 1. The levels of manganese in the all samples ranged from 3.98 to 10 lg 100 g 1 (mean: 6.99 lg 100 g 1). The National Research Council of Canada (NRC) has recommended safe and adequate daily intake levels for manganese that range from 0.3 to 1 mg d 1 for children up to 1 year, 1–2 mg d 1 for children up to age 10, and 2–5 mg d 1 for children 10 and older. Additionally, the upper tolerable intake level of manganese for children (1–3 years old) and males/females (19–70 years old) is 2 and 11 mg d 1, respectively (Institute of Medicine, 2003). Daily intake of small amounts of manganese is needed for growth and good health in humans otherwise deficiency of manganese can cause nervous system problems. According to the statements of EPA, there is no information on the carcinogenicity of manganese (Agency for Toxic Substances & Disease Registry, 2004). In this study, the highest average trace element concentrations were obtained from pastırma, meat and sausage while the lowest values were observed in saurel. This may relate to treatments of the products or addition of spices. Furthermore, the soudjouck and anchovy fish exhibited higher levels of Ni than the other products. Mean Ni concentrations ranged from 8.2 to 24 lg 100 g 1. According to the Institute of Medicine (2003), nickel can cause respiratory problems and is carcinogenic (Agency for Toxic Substances & Disease Registry, 2004). The upper tolerable intake level of nickel for children (1–3 years old) and males/females (19–70 years old) is 7 and 40 mg d 1, respectively. The average copper concentration was 7.18– 10.01 lg 100 g 1 in the samples investigated. Furthermore, the highest average concentrations of Cu were observed in pastırma (Table 1). These values are similar to those obtained by Abou-Arab (2001). Copper is essential for good
0.84 12 35.4 7.6 2.8 14 92 8.6 4.2 0.8 12.6 80 8.4 2.8 14.6 126 8.8 6.7 60 lg d 1 person 210 lg d 1 person 8 mg person 900 lg–30 mg d 1 person 55 lg person 35–700 lg d 1 person 10–18 mg d 1 person 130 lg d 1 person 2–5 mg d 1 person 0.841667 12.31667 36.4 7.665667 2.55 11.66667 82.24933 8.608333 4.5 0.816667 12.61667 84.8 8.655 1.6 14.63667 126.41 16.45333 6.738333 Cadmium Lead Zinc Copper Selenium Nickel Iron Chromium Manganese
Results obtained from this study (mean)
For meat and meat products (lg 100 g 1)
Recommended dietary allowance For fish For meat and meat products
Mean concentrations (lg 100 g 1) Elements
health but very high intakes can cause health problems such as liver and kidney damage (Agency for Toxic Substances & Disease Registry, 2004). The upper tolerable intake level of copper for children (1–3 years old) and males/females (19– 70 years old) is 1 and 10 mg d 1, respectively (Institute of Medicine, 2003). The results of Cu were compared to the values recommended by the World Health Organization (WHO) for fish, meat and meat products (Table 2). The maximum copper concentration for fish, meat and meat products has been proposed as 900 lg–30 mg d 1 person. The copper concentrations obtained from this study were lower than those recorded by Canli and Atli (2003). They observed that mean copper concentration (in muscles of sardines) in mg g 1 dry weight were 4.1770. The results indicated that the iron concentrations in samples of fish (92 lg 100 g 1) considerably exceeded the proposed maximum concentrations (Table 2). Fish is a major source of iron for adults and children. Iron deficiency causes anemia. For this reason, the upper tolerable intake level of iron in children (0 months–8 years) and males/females (14–70 years) is 40 and 45 mg d 1, respectively (Institute of Medicine, 2003). The recommended dietary allowance (RDA) of iron for 7–12 month infants and males/females 51–70 years is 11 and 8 mg d 1, respectively. The results obtained from this study showed that the zinc contents of samples were between 20 and 159 lg 100 g 1. As shown in Table 1, the lowest zinc concentrations were found in mackerel. These values are higher than those reported by Abou-Arab (2001). The disparity between the results of the present studies could be explained by the highly industrialized nature of the seas around Turkey compared with other parts of the world. Zinc is an essential element in human diet. Too little zinc can cause problems, however too much zinc is harmful to human health (Agency for Toxic Substances & Disease Registry, 2004). The upper tolerable intake level of zinc for children (1–3 years old) and males/females (19–70 years old) is 0.2 and 1 mg d 1, respectively (Institute of Medicine, 2003). According to Bartik and Piscac (1981), normal concentrations of zinc in meat samples are 35–45 mg g 1 so it appears that all the samples investigated in this study contained high levels of zinc. However, results obtained from this study for zinc are similar to those recorded by Salisbury and Chan (1991). These authors stated that zinc concentrations in meat and special organs such as kidney and liver ranged from 23 to 147.2 ppm. Additionally, comparing the concentrations in the studied meats with previous studies, Abou-Arab (2001) found Zn, Fe and Pb in different types of meat and products in concentration ranges of 7.3–41.1 mg kg 1/ 14.5–108.9 mg kg 1/0.010–0.061 mg kg 1, respectively, lower Zn and Pb concentrations than found in the present study. In another study conducted in the Great Barrier Reef on fish muscle, zinc ranged from 4.3 to 41.8 mg g 1 dry weight and copper ranged from 0.47 to 2.4 mg g 1 (Denton & Burdon-Jones, 1986). The ranges of international standards for fish are; for Zn approximately 192–480, for Cu 48–480; for Pb 2.4–
For fish (lg 100 g 1)
D. Demirezen, K. Uruc¸ / Meat Science 74 (2006) 255–260 Table 2 Comparison of the dietary intakes of some elements from meat, meat products and fish with the recommended dietary allowances for a 60 kg adult, according to joint expert committee on food additives (JECFA) provisional tolerable weekly intake (PTWI) and WHO (1993)
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48 lg g 1 dry weight (Yamazaki, Tanizaki, & Shimokawa, 1996). Selenium contents in the samples were observed to be 1.32–4.6 lg 100 g 1. The concentration of both lead and manganese were higher in the sausage while cadmium was higher in the tissues of blue fish. However, in general, the concentrations in fish seemed to be close to the international standards. Based on the WHO health criteria (Table 2) for carcinogens (WHO, 1993), there are no health risks with respect to the concentrations of lead, nickel, copper and cadmium in fish, meat and meat products analyzed in this study. The body burden of these elements is very dependent on the concentrations of the various elements in fish and meat products the frequency of consumption of these materials, the amount of food consumed and the rate of detoxification of contaminants in the human body. The choice of fish, meat and meat products consumed may vary considerably from one individual to another. Shatenstein, Kosatsky, Tapia, Nadon, and Leclerc (1999) reported that the choice of these kinds of products consumed was dependent on culture and availability. 4. Conclusions The levels of trace metals in fish, meat and meat products from Turkey were determined and assessed by comparing levels found in samples with permissible limits stipulated by various agencies and organizations. The results suggested that significant differences existed in the concentrations of elements across both fish species and meat products. This is largely related to the organism mobility, food preferences, or to other characteristics of behavior with respect to the environment. The estimated intakes of cadmium, lead, iron, copper and nickel from weekly consumption of the samples indicated no risk since they are lower than the permissible tolerable weekly intakes for these elements. Also, analytical data obtained from this study shows that there are no health risks from consumption of the fish, meat and meat products when compared with levels stipulated by the health authorities in the European Union and Turkey for lead, chromium, copper and nickel as carcinogens. The level may be reduced by more careful handling practices and processing of raw materials. Also, a better selection of the raw material, including an analysis for toxic trace elements prior to processing, could surely improve the situation. Although the complexity of interaction between different compartments of an ecosystem makes it difficult to draw firm conclusions, the present results are within the range of normal values reported for Turkey. References Abou-Arab, A. A. K. (2001). Heavy metal contents in Egyptian meat and the role of detergent washing on their levels. Food and Chemical Toxicology, 39, 593–599.
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Comparative study of trace elements in certain fish, meat and meat products Dilek Demirezen *, Kadiriye Uruc¸ Department of Biology, University of Erciyes, Faculty of Arts and Science, 38039 Kayseri, Turkey Received 19 October 2005; received in revised form 8 February 2006; accepted 10 March 2006
Abstract Selenium, copper, nickel, zinc, cadmium, manganese, iron, copper and lead contents of certain fish, meat and meat products consumed in Turkey were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). The order of the elements in the meat, meat products and fish samples and their concentration ranges in lg 100 g 1 was Fe (57.7–156.4) > Zn (20–159) > Ni (8.2– 24) > Pb (11.5–13.5) > Cr (8.44–9.51) > Cu (7.18–10.01) > Cd (0.77–1.04) > Mn (3.98–10) > Se (1.32–4.6). The elemental concentrations of fish studied seemed to be close to the international standards. The highest trace element concentrations were obtained from pastırma, meat and sausage while the lowest value was observed in Trachurus trachurus (saurel). Iron concentrations in all samples were higher than the recommended values. Ó 2006 Elsevier Ltd. All rights reserved. Keywords: Meat; Fish; Trace element; Pastırma; Trachurus trachurus
1. Introduction Meat and meat products are important for human diet in many parts of the world because they provide the wellknown trace element contents. Concern about the effects of anthropogenic pollution on the ecosystems is growing. Heavy metals from man-made pollution sources are continually released into aquatic and terrestrial ecosystems. Contamination with heavy metals is a serious threat because of their toxicity, bioaccumulation and biomagnifications in the food chain (Eisler, 1988). In recent years, much attention has been focused on the concentrations of heavy metals in fish and other foods in order to check for those hazardous to human health. (Farkas, Sala’nki, & Speczia’r, 2003; Mansour & Sidky, 2002; Moiseenko & Kudryavtseva, 2001). The industrial and edible species have been widely investigated. For example, samples of beef, veal, pork, chicken and horse-meat were analysed *
Corresponding author. Tel.: +90 352 4374901x33063; fax: +90 352 4374933. E-mail address: [email protected] (D. Demirezen). 0309-1740/$ - see front matter Ó 2006 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2006.03.012
for Ca, Cu, Fe, Mg, Mn, Ni, Zn, Cd and Pb by Hecht and Kumpulainen (1995). According to Alcaide-Castineira, Gomez, Carmona-Gonzalez, and Fernandez-Salgvero (1995), there are differences in minerals in meat products. Furthermore, Mn, Cu, Zn, Fe, Cd, Hg and Pb concentrations were determined in liver, kidney and muscle meat of ducks, geese, chickens, hens, rabbits and sheep slaughtered in the northern part of Poland (Falandysz, 1991). Mineral and heavy metal contents of retail meat and meat products were also determined (Tamate, 1987). Kayseri is famous in Turkey and around the world for meat production of such products as pastırma and Turkish sausage known as soudjouck (sucuk). Turkish sausage is a fermented meat product The main ingredients are ground beef, fat, salt, nitrate, sugar, garlic, spices and other additives that are stuffed into natural cattle small intestine cases which are then hung to ferment in dry in air at 18–22 °C for 21–25 days. The mixture usually contains nitrite and a starter culture and is stored at 4 °C for 12–24 h before being finely ground and stuffed into its casing. Once made the sausages are incubated overnight at room temperature. Afterwards, the soudjouck is pasteurized by heating to an
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internal temperature of about 65 °C and allowed to cool before sale and distribution. Pastırma, a traditional Turkish meat product, is the most popular dry-cured meat product produced in Turkey. It is categorized as an intermediate moisture food (Leistner, 1988). Its name comes from bastırma, meaning being pressed for the beef is squeezed between stones to lose its water content. Pastırma is produced from whole muscle obtained from certain parts of beef and water buffalo carcasses. Muscles are cleaned of tendon and fat and then cured, dried, pressed and coated with garlic, paprika, red pepper and water containing paste (cemen), and again dried. The production process of pastırma takes approximately a month. The level of trace elements in meat and meat products depends on factors such as environmental conditions, type of pasture and genetic characteristics of organisms. Furthermore, technological treatments are important for levels of trace elements in meat products. Heavy metals transfer to animals and humans through the food chain (Demirezen & Aksoy, 2004). The aim of this study was the assessment of Cu, Fe, Mn, Cd, Cr, Ni, Pb, Se and Zn concentrations in edible fish species, meat and meat products consumed in Kayseri (Turkey). Moreover, the data were assessed by comparing estimates of dietary exposures with recommended dietary allowances (RDA) recommended by the World Health Organization (WHO, 1993). 2. Materials and methods 2.1. Sampling A total of 34 samples which represent about 80–90% of all the types of traditional fish, meat and meat products from 11 varieties of fish, meat and meat products (these are; soudjouck, salami, sausage, pastırma, meat, minced meat, Pomatomus saltatrix (blue fish), Micromesistius poutassou (mackerel), Engraulis encrasicholus (anchovy), Gadus euxina (blue whiting), Sarda sarda (bonito)) were collected. The fish species were sampled by professional fisherman at different stations located in Turkey. Similarly, all raw materials for the meat and meat products were produced by Turkish farmers. The 34 samples were analyzed individually, for example five different fish species and six meat and meat products collected from different stations were analyzed independently with three replicates per sample. The fish species, meat and meat products were sampled from the different shops and by producers in Kayseri during 2003 and 2004. All samples were put in plastic bag/containers and transported to the laboratory on the same day and stored in 18 °C until analysis. The internal organs, heads and tails of fish were removed because in general these organs are not consumed in Turkey and the edible portions (muscle) were washed with distilled water. After cutting into small pieces with a clean stainless steel knife, the small pieces were cleaned several times with demineralized water.
2.2. Analytical methods Samples (0.5 mg) was weighed and digested with 10 ml of HCl in a microwave digestion system (digestion conditions are; max power: 1200 W, power (%): 100, ramp. (min): 20:00, pressure (psi):100, temperature (°C): 210 and hold (min):10:00). Determinations of the elements in all samples were carried out using a Varian ICP-OES. The samples were analyzed in triplicate and statistical package for the social sciences (SPSS) statistical program was used to calculate standard deviations and means. 3. Results and discussion The mean values of cadmium, copper, lead, zinc, selenium, manganese, iron, chromium and nickel concentrations in fish and certain meat products studied are given in Table 1. The concentrations of trace elements in these products are quite variable such as, Cd (0.77–1.04 lg 100 g 1), Cu (7.18–10.01 lg 100 g 1), Se (1.32–4.6 lg 100 g 1) and Pb (11.5–13.5 lg 100 g 1). The order of the levels of the trace elements obtained from the 11 different fish, meat and meat products was Fe > Zn > Ni > Pb > Cr > Cu > Cd > Mn > Se. The present results are in good agreement with the data obtained by other authors (Demirbasß, 1999; Moeller, MacNeil, Ambrose, & Hee, 2003). However, results obtained in this study were higher than those obtained by Niemi, Venalainen, Hirve, Hirn, and Karppanen (1991, 1993), Nuuttamo, Varo, Saari, and Koivistoinen (1980), Tahvonen and Kumpulainen (1994). Additionally, mean contents of Pb in meat and meat products were higher than those detected by Falandysz (1991), Khan, Diffay, Forester, Thompson, and Mielke (1995), Zantopoulos, Antoniou, and Tsoukali (1992). The levels of cadmium in all samples analyzed ranged from 0.77 to 1.04 lg 100 g 1 (mean: 0.91 lg 100 g 1). This is below the codex committee on food additives and contaminants (CCFAC, 2001) draft guideline of 0.5 mg Cd/kg. However, the cadmium concentrations obtained from this study were higher than those recorded by Aranha, Nishikawa, Taka, and Salioni (1994), Jorhem, Siorach, Sundstrom, and Ohlin (1991), Vos, Hovens, and Delft (1987). Cadmium may accumulate in the human body and may induce kidney dysfunction, skeletal damage and reproductive deficiencies (Commission of the European Communities, 2001). Hecht (1983) stated that cadmium concentrations in meat increase with the age of the animal and depends on the concentrations of Cd in the feed. Lead concentrations in all the samples analyzed ranged from 11.5 to 13.5 lg 100 g 1 (mean: 12.5 lg 100 g 1). The average values (lg 100 g 1) for lead (12.5 lg 100 g 1) and cadmium (0.91 lg 100 g 1) in this study were higher than the corresponding values for lead (0.28 mg kg 1 dry weight) and cadmium (0.18 mg kg 1 dry weight) in Venezuelan samples (Taha’n, Sanchez, Granadillo, Cubillan, & Romero, 1995). Lead is known to induce reduced cognitive development and intellectual performance in children and
Se
49 ± 0.01 45 ± 0.07 60 ± 2.1 159 ± 2.8 111 ± 0.98 57,2 ± 1.4 43,8 ± 3.4 20 ± 3.1 25.9 ± 1.78 52.4 ± 0.99 38.7 ± 2.5 45 ± 1.8 3.9 ± 0.89 1.6 ± 0.98 1.8 ± 0.6 4.6 ± 0.5 3.2 ± 0.99 1.6 ± 0.78 3.68 ± 0.7 1.32 ± 0.8 2.9 ± 0.1 3.3 ± 0.8 1.8 ± 0.9 2.3 ± 0.98 12.8 ± 1.14 12.8 ± 1.5 13.5 ± 0.99 12.6 ± 2.1 12.5 ± 1.18 11.5 ± 1.5 12.4 ± 0.99 12.2 ± 2.1 12.4 ± 0.99 11.8 ± 1.7 12 ± 1.4 13.1 ± 0.99
Pb Ni
24 ± 1.1 12.4 ± 0.99 16.1 ± 1.4 10.2 ± 0.7 13.02 ± 0.11 12.1 ± 1.12 16.2 ± 0.9 8.2 ± 1.5 8.2 ± 0.8 18.9 ± 1.15 9.1 ± 1.1 9.4 ± 1.8 7.3 ± 1.4 5.7 ± 1.01 10 ± 2 6.6 ± 2.1 6.6 ± 1.11 4.23 ± 0.14 3.98 ± 0.99 4.6 ± 1.14 4.55 ± 1.1 4.3 ± 0.11 4.1 ± 0.09 4.5 ± 1.1
Mn Cr
8.71 ± 1.14 8.8 ± 1.7 9.51 ± 0.99 8.9 ± 0.17 8.8 ± 0.12 54 ± 0.99 8.71 ± 1.17 8.7 ± 1.15 8.5 ± 1.16 8.6 ± 2 8.7 ± 1.4 8.44 ± 0.99 0.82 ± 0.01 0.82 ± 0.02 0.83 ± 0.07 0.78 ± 0.04 0.86 ± 0.07 0.79 ± 0.04 1.04 ± 0.1 0.77 ± 0.2 0.77 ± 0.14 0.92 ± 0.07 0.77 ± 0.08 0.78 ± 0.09
Cd Fe
107.1 ± 12.4 127.66 ± 11.4 156.4 ± 14.7 136.2 ± 1.8 136.2 ± 18.4 94.9 ± 11 130 ± 15.4 92.196 ± 11 57.7 ± 0.99 88.2 ± 0.89 60.4 ± 0.9 65 ± 3.4 8.1 ± 0.001 8.4 ± 0.1 8.83 ± 0.2 10.01 ± 0.14 9.4 ± 0.023 7.19 ± 1.4 8.12 ± 1.3 7.194 ± 0.17 7.18 ± 0.99 7.19 ± 0.47 8.01 ± 0.01 8.3 ± 1.7
Cu
Table 1 Mean concentrations (lg 100 g 1) of Fe, Cr, Mn, Se, Cu, Pb, Ni, Zn and Cd in certain meat, meat products and fish samples and their standard errors
Soudjouck Salami Sausage Pastırma Meat Minced meat Blue fish Mackerel Saurel Anchovy Blue whiting Bonito
Zn
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increased blood pressure and cardiovascular disease in adults (Commission of the European Communities, 2001). Data in Table 1 shows there were no major differences in chromium concentrations between samples of fish and meat. The maximum concentration of chromium in fish samples (54 lg 100 g 1) was lower than the values obtained for canned sardines in Brazil (0.46–1.18 mg g 1; Tarley, Coltro, Matsushita, & de Souza, 2001) and in imported fish into Egypt (sardine: 0.5–18.9 mg g 1; and mackerel: 3– 20.4 mg g 1; Abou-Arab, Ayesh, Amra, & Naguib, 1996). Although, chromium (III) is an essential element that helps the body use sugar, protein and fat, at the same time it (especially, chromium VI) is carcinogenic for organisms (Institute of Medicine, 2002). Excessive amounts of chromium (III) may cause adverse health effects (Agency for Toxic Substances & Disease Registry, 2004). According to the Institute of Medicine (2002), the upper tolerable intake level for chromium for women and men aged 51– 70 years is 20 and 30 mg d 1, respectively. Canli and Atli (2003) stated that metal ranges in the muscles of sardine samples from the Mediterranean in mg g 1 dry weight were as follows: (Cd: 0.5570, Cr: 2.2270, Pb: 5.5771). These values are lower than the corresponding values reported in Table 1. The levels of manganese in the all samples ranged from 3.98 to 10 lg 100 g 1 (mean: 6.99 lg 100 g 1). The National Research Council of Canada (NRC) has recommended safe and adequate daily intake levels for manganese that range from 0.3 to 1 mg d 1 for children up to 1 year, 1–2 mg d 1 for children up to age 10, and 2–5 mg d 1 for children 10 and older. Additionally, the upper tolerable intake level of manganese for children (1–3 years old) and males/females (19–70 years old) is 2 and 11 mg d 1, respectively (Institute of Medicine, 2003). Daily intake of small amounts of manganese is needed for growth and good health in humans otherwise deficiency of manganese can cause nervous system problems. According to the statements of EPA, there is no information on the carcinogenicity of manganese (Agency for Toxic Substances & Disease Registry, 2004). In this study, the highest average trace element concentrations were obtained from pastırma, meat and sausage while the lowest values were observed in saurel. This may relate to treatments of the products or addition of spices. Furthermore, the soudjouck and anchovy fish exhibited higher levels of Ni than the other products. Mean Ni concentrations ranged from 8.2 to 24 lg 100 g 1. According to the Institute of Medicine (2003), nickel can cause respiratory problems and is carcinogenic (Agency for Toxic Substances & Disease Registry, 2004). The upper tolerable intake level of nickel for children (1–3 years old) and males/females (19–70 years old) is 7 and 40 mg d 1, respectively. The average copper concentration was 7.18– 10.01 lg 100 g 1 in the samples investigated. Furthermore, the highest average concentrations of Cu were observed in pastırma (Table 1). These values are similar to those obtained by Abou-Arab (2001). Copper is essential for good
0.84 12 35.4 7.6 2.8 14 92 8.6 4.2 0.8 12.6 80 8.4 2.8 14.6 126 8.8 6.7 60 lg d 1 person 210 lg d 1 person 8 mg person 900 lg–30 mg d 1 person 55 lg person 35–700 lg d 1 person 10–18 mg d 1 person 130 lg d 1 person 2–5 mg d 1 person 0.841667 12.31667 36.4 7.665667 2.55 11.66667 82.24933 8.608333 4.5 0.816667 12.61667 84.8 8.655 1.6 14.63667 126.41 16.45333 6.738333 Cadmium Lead Zinc Copper Selenium Nickel Iron Chromium Manganese
Results obtained from this study (mean)
For meat and meat products (lg 100 g 1)
Recommended dietary allowance For fish For meat and meat products
Mean concentrations (lg 100 g 1) Elements
health but very high intakes can cause health problems such as liver and kidney damage (Agency for Toxic Substances & Disease Registry, 2004). The upper tolerable intake level of copper for children (1–3 years old) and males/females (19– 70 years old) is 1 and 10 mg d 1, respectively (Institute of Medicine, 2003). The results of Cu were compared to the values recommended by the World Health Organization (WHO) for fish, meat and meat products (Table 2). The maximum copper concentration for fish, meat and meat products has been proposed as 900 lg–30 mg d 1 person. The copper concentrations obtained from this study were lower than those recorded by Canli and Atli (2003). They observed that mean copper concentration (in muscles of sardines) in mg g 1 dry weight were 4.1770. The results indicated that the iron concentrations in samples of fish (92 lg 100 g 1) considerably exceeded the proposed maximum concentrations (Table 2). Fish is a major source of iron for adults and children. Iron deficiency causes anemia. For this reason, the upper tolerable intake level of iron in children (0 months–8 years) and males/females (14–70 years) is 40 and 45 mg d 1, respectively (Institute of Medicine, 2003). The recommended dietary allowance (RDA) of iron for 7–12 month infants and males/females 51–70 years is 11 and 8 mg d 1, respectively. The results obtained from this study showed that the zinc contents of samples were between 20 and 159 lg 100 g 1. As shown in Table 1, the lowest zinc concentrations were found in mackerel. These values are higher than those reported by Abou-Arab (2001). The disparity between the results of the present studies could be explained by the highly industrialized nature of the seas around Turkey compared with other parts of the world. Zinc is an essential element in human diet. Too little zinc can cause problems, however too much zinc is harmful to human health (Agency for Toxic Substances & Disease Registry, 2004). The upper tolerable intake level of zinc for children (1–3 years old) and males/females (19–70 years old) is 0.2 and 1 mg d 1, respectively (Institute of Medicine, 2003). According to Bartik and Piscac (1981), normal concentrations of zinc in meat samples are 35–45 mg g 1 so it appears that all the samples investigated in this study contained high levels of zinc. However, results obtained from this study for zinc are similar to those recorded by Salisbury and Chan (1991). These authors stated that zinc concentrations in meat and special organs such as kidney and liver ranged from 23 to 147.2 ppm. Additionally, comparing the concentrations in the studied meats with previous studies, Abou-Arab (2001) found Zn, Fe and Pb in different types of meat and products in concentration ranges of 7.3–41.1 mg kg 1/ 14.5–108.9 mg kg 1/0.010–0.061 mg kg 1, respectively, lower Zn and Pb concentrations than found in the present study. In another study conducted in the Great Barrier Reef on fish muscle, zinc ranged from 4.3 to 41.8 mg g 1 dry weight and copper ranged from 0.47 to 2.4 mg g 1 (Denton & Burdon-Jones, 1986). The ranges of international standards for fish are; for Zn approximately 192–480, for Cu 48–480; for Pb 2.4–
For fish (lg 100 g 1)
D. Demirezen, K. Uruc¸ / Meat Science 74 (2006) 255–260 Table 2 Comparison of the dietary intakes of some elements from meat, meat products and fish with the recommended dietary allowances for a 60 kg adult, according to joint expert committee on food additives (JECFA) provisional tolerable weekly intake (PTWI) and WHO (1993)
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48 lg g 1 dry weight (Yamazaki, Tanizaki, & Shimokawa, 1996). Selenium contents in the samples were observed to be 1.32–4.6 lg 100 g 1. The concentration of both lead and manganese were higher in the sausage while cadmium was higher in the tissues of blue fish. However, in general, the concentrations in fish seemed to be close to the international standards. Based on the WHO health criteria (Table 2) for carcinogens (WHO, 1993), there are no health risks with respect to the concentrations of lead, nickel, copper and cadmium in fish, meat and meat products analyzed in this study. The body burden of these elements is very dependent on the concentrations of the various elements in fish and meat products the frequency of consumption of these materials, the amount of food consumed and the rate of detoxification of contaminants in the human body. The choice of fish, meat and meat products consumed may vary considerably from one individual to another. Shatenstein, Kosatsky, Tapia, Nadon, and Leclerc (1999) reported that the choice of these kinds of products consumed was dependent on culture and availability. 4. Conclusions The levels of trace metals in fish, meat and meat products from Turkey were determined and assessed by comparing levels found in samples with permissible limits stipulated by various agencies and organizations. The results suggested that significant differences existed in the concentrations of elements across both fish species and meat products. This is largely related to the organism mobility, food preferences, or to other characteristics of behavior with respect to the environment. The estimated intakes of cadmium, lead, iron, copper and nickel from weekly consumption of the samples indicated no risk since they are lower than the permissible tolerable weekly intakes for these elements. Also, analytical data obtained from this study shows that there are no health risks from consumption of the fish, meat and meat products when compared with levels stipulated by the health authorities in the European Union and Turkey for lead, chromium, copper and nickel as carcinogens. The level may be reduced by more careful handling practices and processing of raw materials. Also, a better selection of the raw material, including an analysis for toxic trace elements prior to processing, could surely improve the situation. Although the complexity of interaction between different compartments of an ecosystem makes it difficult to draw firm conclusions, the present results are within the range of normal values reported for Turkey. References Abou-Arab, A. A. K. (2001). Heavy metal contents in Egyptian meat and the role of detergent washing on their levels. Food and Chemical Toxicology, 39, 593–599.
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