Principal Component Analysis of Time Related Changes - Abedi, Elahe;Vafaei, Maryam;Naseri, Mahmood
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The kinetic reaction for changes in some essential mineral contents (iron, zinc, calcium, sodium, and copper) of silver carp canned in sunflower oil, soybean oil, olive oil and brine as filling media were assessed after a short (1 year) and long-term storage (3, 5 and 7 years). The minerals nutrition value of cans was also determined to take into account the changes in estimated daily intake (EDI) of elements during storage and then clustered by principal component analysis (PCA). Results revealed that the reduction of trace elements in brine was higher than in other filling media due to…mehr

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Produktbeschreibung
The kinetic reaction for changes in some essential mineral contents (iron, zinc, calcium, sodium, and copper) of silver carp canned in sunflower oil, soybean oil, olive oil and brine as filling media were assessed after a short (1 year) and long-term storage (3, 5 and 7 years). The minerals nutrition value of cans was also determined to take into account the changes in estimated daily intake (EDI) of elements during storage and then clustered by principal component analysis (PCA). Results revealed that the reduction of trace elements in brine was higher than in other filling media due to formation of insoluble metal hydroxide. No changes were detected in the mineral content of cans after one-year storage in comparison to fresh cans while the content and daily intake of zinc, iron, calcium, copper and sodium were significantly decreased in all filling media after three, five and seven years of storage. The first-order reaction model was detected for reduction of mineral contents in filling medium. Post-storage daily intake of iron, sodium, calcium, zinc and copper were 0.06 up to 0.18, 1.9 up to 9.7, 1.8 up to 9.1, 0.02 up to 0.10 and 0.004 up to 0.02 mg/day/person, respectively.
Autorenporträt
Elahe Abedi, professore assistente di Scienza e Tecnologia Alimentare, Scuola di Agricoltura, Università di Fasa, Fasa, Iran. Il suo interesse di ricerca è la chimica degli alimenti, l'estrazione di analisi degli alimenti, gli oli essenziali e l'attività antiossidante, l'elaborazione del campo elettrico ad alta tensione e gli ultrasuoni.