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undergraduate thesis
UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA
2015. urn:nbn:hr:184:105030
Tomljanović, Ana
University of Rijeka
Faculty of Medicine
Department of Food Technology and Quality Control

Cite this document

Tomljanović, A. (2015). UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA (Undergraduate thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:105030

Tomljanović, Ana. "UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA." Undergraduate thesis, University of Rijeka, Faculty of Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:184:105030

Tomljanović, Ana. "UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA." Undergraduate thesis, University of Rijeka, Faculty of Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:184:105030

Tomljanović, A. (2015). 'UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA', Undergraduate thesis, University of Rijeka, Faculty of Medicine, accessed 09 April 2025, https://urn.nsk.hr/urn:nbn:hr:184:105030

Tomljanović A. UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA [Undergraduate thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2015 [cited 2025 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:184:105030

A. Tomljanović, "UDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA", Undergraduate thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:184:105030

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Metadata
TitleUDIO SOLI U DOMAĆIM MESNIM PROIZVODIMA S HRVATSKOG TRŽIŠTA
AuthorAna Tomljanović
MentorOlivera Koprivnjak (mentor)
Committee memberBranka Blagović
Committee memberMarin Tota
Committee memberSandra Pavičić Žeželj
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Rijeka
Defense date and country2015, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
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... More 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. Less
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... More 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. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:105030
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) sanitarnog inženjerstva (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2016-02-15 15:28:01
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