undergraduate thesis
UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA

Ana Tomljanović (2015)
Sveučilište u Rijeci
Medicinski fakultet
Katedra za tehnologiju i kontrolu namirnica
Metadata
TitleUDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA
AuthorAna Tomljanović
Mentor(s)Olivera Koprivnjak (thesis advisor)
Abstract
U ovom radu analizirani su uzorci tradicionalnih mesnih proizvoda s obiteljskih poljoprivrednih gospodarstava i tržnica iz tri proizvodna područja: Istra i Dalmacija, Središnja Hrvatska te Istočna Hrvatska. Cilj istraživanja bio je eksperimentalno odrediti i usporediti udio soli u trajnim kobasicama, trajnim i polutrajnim suhomesnatim proizvodima te slaninama s preporučenim dnevnim unosom soli i prehrambenim navikama stanovništva Republike Hrvatske. U Laboratorij za analitičku kemiju Hrvatskog veterinarskog instituta, dostavljeno je 115 uzorka mesnih proizvoda. Nakon homogenizacije, metodom po Mohru, u uzorcima je određen maseni udio soli (%). Rezultati analize proizvoda pokazali su najveći udio soli u suhomesnatim proizvodima (6,16±0,68%), zatim u slanini (5,30±0,71%), te najmanji u trajnim kobasicama (4,20±0,60%). Statistički značajna razlika u udjelu soli nije utvrđena (p > 0,05) između domaće kobasice i kulena, iako je udio soli bio veći u kulenu. Analizom trajnih i polutrajnih suhomesnatih proizvoda utvrđen je statistički značajno (p < 0,05) veći udio soli u suhoj šunki i pršutu u odnosu na suhu vratinu, lopaticu i svinjsku pečenicu te dimljenu vratinu. U kategoriji slanina, između slanine, špeka i pancete nije određena statistički značajna razlika, a najveći maseni udio soli sadržavala je panceta. Maseni udjeli soli s obzirom na vrstu mesnog proizvoda, te u ovisnosti o proizvodnom području Hrvatske, statistički se značajno nisu razlikovali, što ukazuje na sličnost primijenjene recepture proizvođača i načina obrade tradicionalnih mesnih proizvoda. Rezultati istraživanja potvrđuju ranije spoznaje da tradicionalni mesni proizvodi predstavljaju značajan izvor soli, te stoga, u cilju očuvanja ljudskog zdravlja, trebaju biti umjereno zastupljeni u ljudskoj prehrani.
Keywordstraditional meat products mass portion of salt dietary habits
Committee MembersBranka Blagović
Marin Tota
Sandra Pavičić Žeželj
GranterSveučilište u Rijeci
Medicinski fakultet
Lower level organizational unitsKatedra za tehnologiju i kontrolu namirnica
PlaceRijeka
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelundergraduate
Study programmeStudy of Sanitary Engineering
Academic title abbreviationuniv. bacc. sanit. ing.
Genreundergraduate thesis
Language Croatian
Defense date2015
Parallel abstract (English)
In this investigation, samples of traditional meat products from family farms and markets, produced in three production areas: Istra and Dalmatia, Middle Croatia and East Croatia, have been analysed. The aim of this study was to experimentally determine and compare the portion of salt in fermented sausages, dry and semi-dry cured meat products as well as in bacon, with recommended salt daily uptake and dietary habits of Croatian population. 115 samples of meat products have been delivered to Laboratory for Analitical Chemistry of the Croatian Veterinary Institute. After homogenisation, the mass portion of salt was determined in samples by implementation of Mohr's method. Results of the analysed products have shown that the highest mass portion of salt was obtained in the cured meat products (6.16±0.68%), followed by bacon (5.30±0.71%), and the smallest one in the fermented sausages (4.20±0.60%). There was no statistically significant difference (p > 0.05) between homemade sausage (4.14±0.57%) and kulen (4.37±0.68%), although the mass portion of salt was higher in kulen. Dry and semi-dry cured meat products' analyses confirmed statistically significantly (p < 0.05) higher salt portion in dry ham and prosciutto in relation to dry neck, dry shoulders, pork loin and smoked pork neck. In cathegory of bacon, the highest mass portion of salt was obtained in pancetta although among bacon, špek and pancetta no statistically significant difference has been determined. Mass portions of salt, regarding to meat product type and in dependence on production area, weren't statistically significantly different, which indicates the similarity of recipes and handling methods in production of these traditional meat products. Research results confirm the early findings showing that traditional meat products represent a significant source of salt, and therefore, towards the protection of human health, they should be moderately present in human nutrition.
Parallel keywords (Croatian)tradicionalni mesni proizvodi maseni udio soli prehrambene navike
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:184:105030
CommitterBosa Licul