Effect of vegetable freezing and preparation of frozen products for consumption on the content of lead and cadmium

• Autorzy: Lisiewska Z , Gabczynski P. , Kmiecik W. , Skoczen-Slupska R.
• Języki publikacji: EN

Abstrakty

EN

The aim of our study was to determine the levels of lead and cadmium in fresh vegetables, in veg­etables after pre-freezing (blanching or boiling), and in frozen products after a 12-month period of storage at -30°C and prepared for consumption (by boiling samples blanched before freezing, and by defrosting and heating in a microwave oven samples boiled before freezing). Analyses were carried out in four groups of vegetables perfectly suitable for freezing, namely brassicas (broccoli, Brussels sprouts, and green and white cauliflower), leafy vegetables (kale, New Zealand spinach, and spinach), root vegetables (celeriac, carrot, parsnip, and red beet), and three species of leguminous vegetables (seeds of broad bean, and pea, and French bean pods). Vegetables of the studied species contained 1-86% and 3-26% of the European ad­missible levels of lead and cadmium, respectively. Technological processing before freezing, freezing and frozen storage, and culinary preparation of frozen products for consumption did not significantly affect the level of lead. However, boiling reduced the content of cadmium in brassicas, in leafy vegetables, apart from New zealand spinach, and in root vegetables, apart from carrot and red beet.

Słowa kluczowe

EN

vegetable; freezing; blanching; boiling; frozen storage; culinary treatment; frozen product; consumption; lead; cadmium; determination

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2007
• Tom: 16
• Numer: 4
• Opis fizyczny: p.579-585,ref.

Twórcy

autor

Lisiewska Z

• Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland

autor

Gabczynski P.

autor

Kmiecik W.

autor

Skoczen-Slupska R.

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