Heme iron content in selected ready-to-serve beef products

Kalpalathika, P. V. Mrudula; Clark, Eli M.; Mahoney, Arthur W.

doi:10.1021/jf00006a017

Cited by 42 publications

(25 citation statements)

References 12 publications

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“…Heme iron is that derived from hemoglobin and nonheme iron is all the other compounds present in a food. Heme iron is considered to be nutritionally important as it is higher in bioavailability than nonheme iron (Kalpalathika et al 1991). Animal blood contains 30-40% of suspended red cells by weight, which contains 28-38% hemoglobin.…”

Section: Resultsmentioning

confidence: 99%

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Wang

Zhang

Ren

et al. 2007

World J Microbiol Biotechnol

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A solid-state fermentation (SSF) of a mixture of porcine blood and wheat bran with a ratio of 8:1 by Aspergillus oryzae was investigated. Water content, pH, crude protein, heme and total iron, free amino acids (FAA) and total fatty acids (TFA) of the fermented mixture were determined at 0, 40, 80 and 120 h, respectively, and protein hydrolysis were analyzed with SDS-PAGE accordingly. The results showed that, during the fermentation, water contents and pH decreased significantly (P < 0.05) from 68.33% to 59.94%, 7.18% to 4.48%, respectively. Heme iron content changed slightly (P > 0.05). With the degradation of large protein molecules, free amino acids in the mixture increased from 872.83 mg l -1 to 11560.94 mg l -1 (P < 0.05). Content of free isoleucine, methionine and cystine, deficient in fresh porcine blood increased (P < 0.05) after fermentation. Percentages of saturated fatty acids such as C14:0, C17:0 and C18:0 in the total fatty acids decreased significantly (P < 0.05), and those of polyunsaturated fatty acids C18:1, C18:2, C18:3, C20:1 and C20:2 increased significantly from 27.06% to 47.90% (P < 0.05). The results indicated that Aspergillus oryzae could ferment porcine blood and bran mixture and change its chemical and nutrient composition.

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Section: Resultsmentioning

confidence: 99%

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Wang

Zhang

Ren

et al. 2007

World J Microbiol Biotechnol

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“…Cook and Monsen (1976) reported that percent heme iron content ranged from 30 to 40% in raw pork and from 50 to 60% in raw beef. Kalpalathika et al (1991), Carpenter and Mahoney (1992) and Carpenter and Clark (1995) reported that percent heme iron content in raw beef and chicken muscles was approximately 61% in beef and 25% in chicken muscle. Similarly, the analyzed data in this study showed that the means percent heme iron were found to be 66% for raw and 45% for cooked beef, 30-40% for raw and 30% for cooked pork, 33 for raw and 25% for cooked meat chicken, 16-50% for cooked shellfish, and 33-40% for raw fish and 14-38% for cooked fish.…”

Section: Discussionmentioning

confidence: 99%

“…Although plant materials contain only nonheme iron, animal products contain both heme and nonheme iron. Heme iron is considered to be nutritionally important as it is higher in bioavailability (415%) than nonheme iron (o5%) (Kalpalathika et al, 1991). Furthermore, its bioavailability is not greatly affected by other dietary components (Carpenter and Mahoney, 1992).…”

Section: Introductionmentioning

confidence: 99%

Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand

Kongkachuichai

Napatthalung

Charoensiri

2002

Journal of Food Composition and Analysis

104

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“…The results were used to derive the mean percentage heme iron relative to total iron for each specific origin of the meat (beef, pork, chicken, fish, etc.). We selected only those studies that measured total iron directly and, after lipid extraction, heme iron in the same meat sample (24,(29)(30)(31)(32). The average percentages were 65, 39, and 26 for cooked beef, pork, and chicken or fish, respectively.…”

Section: Methodsmentioning

confidence: 99%

Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

Balder¹,

Vogel²,

Jansen³

et al. 2006

Cancer Epidemiology, Biomarkers &Amp; Prevention

172

147

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Background: The evidence for red meat as a determinant of colorectal cancer remains equivocal, which might be explained by differences in heme content. Heme is the prooxidant, iron-containing porphyrin pigment of meat and its content depends on the type of meat. Chlorophyll from green vegetables might modify this association. Methods: The Netherlands Cohort Study was initiated in 1986 when a self-administered questionnaire on risk factors for cancer was completed by 120,852 subjects ages 55 to 69 years. After 9.3 years of follow-up through the Cancer Registry, 1,535 incident colorectal cancer cases (869 men and 666 women) were available. Nineteen of the 150 items in the validated dietary questionnaire related to consumption of specific types of fresh and processed meat. Heme iron content was calculated as a type-specific percentage of the total iron

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Heme iron content in selected ready-to-serve beef products

Cited by 42 publications

References 12 publications

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae

Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand

Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

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