Selected minerals concentration and microbiological safety in non-carcass bovine components of “PANELADA” dish

Abstract “Panelada” is a typical dish from Brazil, made up of some bovine non-carcass components (intestine, rumen and ox feet), whose nutritional value and microbiological quality are not reported. The total contents of selected minerals were determined using flame atomic absorption spectrometry (FAAS) and electrothermal (ETAAS) for samples of raw, seasoned and Panelada dish. The content of metal nutrients found in raw sample was higher than for various types of conventional cuts and meats. The added seasoning increased of the content of metal nutrients comparing to from raw sample, except for Zn. Instead, the cooking process interferes negatively in the minerals content, in contrast to Mg concentration. The Panelada dish presented high nutritional value being found 3.3, 79, 334 and 75 mg kg-1 for Cu, Fe, Mg and Zn, respectively. The microbiological analyses revealed absence of Escherichia coli, Salmonella spp. and Listeria monocytogenes from Panelada dish.

摘要：“Panelada”是巴西特色传统菜肴，由若干牛非胴体组分（肠道、瘤胃及牛蹄）制成，其营养价值与微生物学品质尚未见公开报道。本研究采用火焰原子吸收光谱法（flame atomic absorption spectrometry, FAAS）与电热原子吸收光谱法（electrothermal atomic absorption spectrometry, ETAAS），对生制、调味及成品Panelada菜肴的样本中选定矿物质的总含量进行了测定。结果显示，生样品中金属营养素的含量高于各类常规畜肉切割部位及纯肉类。与生样品相比，添加的调味剂提升了多数金属营养素的含量，但锌（Zn）例外。与之相对，烹饪过程对多数矿物质的含量产生负面影响，唯有镁（Mg）的浓度未受此负面影响。成品Panelada菜肴具有较高的营养价值，其中铜（Cu）、铁（Fe）、镁（Mg）及锌（Zn）的含量分别为3.3、79、334及75 mg·kg⁻¹。微生物分析结果表明，成品Panelada菜肴中未检出大肠埃希氏菌（Escherichia coli）、沙门氏菌属（Salmonella spp.）与单核细胞增生李斯特氏菌（Listeria monocytogenes）。