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Essential Elements in Unprocessed and Processed Frankfurters.

N G Marriott1, A Lopez1, H L Williams1

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.

Journal of Food Protection
|March 15, 2019
PubMed
Summary
This summary is machine-generated.

Processing frankfurters minimally impacts essential element content, with most elements retained above 80%. Frankfurters are good sources of iron, zinc, and potassium.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Nutritional Science

Background:

  • Frankfurters are a popular processed meat product.
  • Understanding the impact of processing on nutrient content is crucial for consumers and manufacturers.
  • Essential elements play vital roles in human health.

Purpose of the Study:

  • To quantify the content of 16 essential elements in three types of frankfurters (beef, chicken, meat).
  • To compare element levels in frankfurter batter versus processed frankfurters.
  • To assess the retention of elements during the frankfurter processing.

Main Methods:

  • Atomic absorption spectrophotometry was used to determine the content of 16 essential elements.
  • Element concentrations in frankfurter batter were compared to those in the final processed products.
  • Statistical analysis (P<0.05) was performed to identify significant differences.

Main Results:

  • Processing increased sodium content in beef and meat frankfurters, and cobalt, manganese, and sodium in chicken frankfurters.
  • Chicken frankfurters showed decreased chloride and potassium levels post-processing.
  • Element retention rates ranged from 80.9% to over 100%, indicating minimal losses.

Conclusions:

  • Processing generally has minimal effects on essential element loss in frankfurters.
  • Frankfurters are valuable dietary sources of iron, zinc, and potassium.
  • Variations in element content exist among different frankfurter types and processing stages.