Utjecaj soli na zdravlje i određivanje njenog udjela u trajnim kobasicama s područja Banije

undergraduate thesis

• Title (english): The influence of salt on health and the determination of its share in Banian dry sausages
• Author: Katarina Varga
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2019-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kuhinjska sol ili natrijev klorid neophodna je za rad ljudskog organizma. U brojnim zemljama svijeta njen dnevni unos višestruko je veći od preporučenog što je povezano s bolestima krvožilnog sustava, osteoporozom, bubrežnim kamencima i pretilosti. Sol se u mesne proizvode dodaje radi konzervirajućeg učinka i poboljšanja tehnoloških svojstava, teksture i senzorskih karakteristika. Cilj eksperimentalnog dijela ovog rada bio je odrediti udio NaCl u uzorcima domaćih trajnih kobasica s područja Banije. Za njeno određivanje korištena je titracijska metoda po Mohru, pri čemu je dobiven prosječan udio soli 4,21±0,77%.

Abstract (english)

Kitchen salt or sodium chloride is essential for normal functioning of the human body. In many countries, the salt intake is higher than recommended which is connected to cardiovascular diseases, osteoporosis, kidney stones and obesity. Salt is added to meat products for its preserving impact and improvement of technological properties and textural and sensory characteristics of the product. The aim of the experimental part of the study was to determine the NaCl content in traditional Banian dry fermented sausages. The amount of NaCl has been determined by titration method according to Mohr and the average amount of sodium chloride in analyzed samples was 4,21±0,77%.

• Keywords: hipertenzija; kobasice; natrijev klorid; sol
• Keywords (english): hypertension; sausages; sodium chloride; salt
• Language: croatian
• URN:NBN: urn:nbn:hr:159:350694
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-07-29 06:47:51