A survey of selected minerals in ready-to-eat pastırma types from diferent regions of Turkey using ICP/OES

The aim of this study was to assess the content of selected minerals (Ca, K, Na, Mg, S, P, Pb, Zn, Mn, Fe, and Ni) andmoisture values in types of pastırma (sırt, kuşgömü, bohça, and şekerpare), a dry-cured meat product. Forty-four samples of pastırmawere collected from Turkey and analyzed using inductively coupled plasma-optical emission spectrometry (ICP/OES) for quantitativedetermination. Na content was the highest out of all the other minerals in all the pastırma types (31.9 47.7 g kg 1 dry weight). Thedetermined mean ranges of heavy metals were 2.6 ± 0.5 to 3.6 ± 0.8 Pb, 245.3 ± 102 to 323.4 ± 92 Zn, 2.8 ± 2.4 to 3.9 ± 1.8 Mn, 69.7 ±25 to 81.6 ± 15 Fe, and 0.9 ± 0.3 to 1.2 ± 0.5 Ni mg kg 1 dry weight. Signifcant diferences among the types of pastırma were observedin Ca (P < 0.05), K (P < 0.05), Mg (P < 0.05), Na (P < 0.01), Pb (P < 0.01), S (P < 0.05), and Zn (P < 0.01), while there was no diferencein the amounts of Fe, Mn, Ni, and P among types of pastırma (P > 0.05). Moisture values of kuşgömü were lower than those of the othertypes of pastırma (P < 0.05).

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