Pourkhalili Azin, Mirlohi Maryam, Rahimi Ebrahim
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.
ScientificWorldJournal. 2013 May 8;2013:374030. doi: 10.1155/2013/374030. Print 2013.
Lamb meat is regarded as an important source of highly bioavailable iron (heme iron) in the Iranians diet. The main objective of this study is to evaluate the effect of traditional cooking methods on the iron changes in lamb meat. Four published experimental methods for the determination of heme iron were assessed analytically and statistically. Samples were selected from lambs' loin. Standard methods (AOAC) were used for proximate analysis. For measuring heme iron, the results of four experimental methods were compared regarding their compliance to Ferrozine method which was used for the determination of nonheme iron. Among three cooking methods, the lowest total iron and heme iron were found in boiling method. The heme iron proportions to the total iron in raw, boiled lamb meat and grilled, were counted as 65.70%, 67.75%, and 76.01%, receptively. Measuring the heme iron, the comparison of the methods in use showed that the method in which heme extraction solution was composed of 90% acetone, 18% water, and 2% hydrochloric acid was more appropriate and more correlated with the heme iron content calculated by the difference between total iron and nonheme iron.
在伊朗人的饮食中，羊肉被视为高生物利用率铁（血红素铁）的重要来源。本研究的主要目的是评估传统烹饪方法对羊肉中铁含量变化的影响。对四种已发表的测定血红素铁的实验方法进行了分析和统计评估。样本取自羊腰肉。采用标准方法（美国官方分析化学家协会方法）进行近似分析。为测定血红素铁，将四种实验方法的结果与用于测定非血红素铁的亚铁嗪法的符合程度进行了比较。在三种烹饪方法中，水煮法的总铁和血红素铁含量最低。生羊肉、水煮羊肉和烤羊肉中血红素铁占总铁的比例分别为65.70%、67.75%和76.01%。在测定血红素铁时，对所用方法的比较表明，血红素提取液由90%丙酮、18%水和2%盐酸组成的方法更为合适，且与通过总铁和非血红素铁之差计算出的血红素铁含量相关性更强。
