Faculty of Agricultural Sciences and Food

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DETERMINATION OF AS, CD, PB, CU AND ZN IN MEAT, MEAT PRODUCTS AND FISH
(University Ss. Cyril and Methodius in Skopje, Faculty of Agricultural Sciences and Food - Skopje, 2023-12-15)
Nadica Todorovska
;
Aleksandra Silovska Nikolova
;
Zlatko Pejkovski
Meat, meat products and fish are significantly represented in a person's full-day meal and are an important source of proteins, essential amino acids, fats and mineral salts, enzymes, vitamins, etc. This paper shows the results of the examination of toxic elements with atomic absorption spectrometry: the essential elements Cu and Zn, as well as the toxic elements As,Cd andPbin foodproducts from the group of meat, meat products,and fish,that are part of a balanced full-day meal. Atotal of 36 samples were examined: three samples each of three types of fresh meat: beef, pork,and chicken, two semi-permanent sausages and a cooked sausage, canned meat cuts, two concentrates of chicken and beef soup from three producers from the Macedonian region and two types of frozen fish: hake and trout,and samples of canned sardine from the wider region. All results were compared by comparative analysis with results from the literature. Inall the examined foodproductss, the content of arsenic, cadmium, lead, copper,and zinc is below the maximum allowableand therefore they are considered safe for consumption.