Dynamics of zinc content in food products produced in Orenburg region

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 Ca...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2019-10, Vol.341 (1), p.12164
Main Authors: Salnikova, E V, Burtseva, T I, Skalniy, A V, Burlutskaya, O I, Kanygina, O N
Format: Article
Language:English
Subjects:
Animal husbandry
Atomic absorption analysis
Atomic absorption spectroscopy
Bread
Dairy products
Fish
Fishery products
Food
Food products
Livestock breeding
Meat
Spectral analysis
Spectrometry
Wheat
Zinc
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Summary: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.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/341/1/012164