Kuhinjska sol u pršutu

undergraduate thesis

• Title (english): Common salt in dry-cured ham
• Author: Mateja Pavlinić
• 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: 2015-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition; Nutritional Science

Abstract

Prehrambeni unos natrija, odnosno kuhinjske soli, povezan je sa razvojem hipertenzije, glavnog rizičnog čimbenika za nastanak bolesti srca i krvnih žila. Suhomesnati proizvodi predstavljaju jedan od važnijih prehrambenih izvora kuhinjske soli. Hrvatska je, po uzoru na druge razvijene zemlje, pokrenula inicijativu za smanjenje unosa soli koja obuhvaća suradnju s industrijom i smanjenje udjela soli u ciljanim proizvodima među kojima su i mesni proizvodi. Kuhinjska sol u mesnim proizvodima ima važnu tehnološku ulogu jer sudjeluje u formiranju okusa, teksture i arome, dok istovremeno utječe na trajnost proizvoda. Cilj ovog rada bio je odrediti količinu NaCl u uzorcima istarskih i dalmatinskih pršuta. Za određivanje udjela NaCl korištena je metoda po Mohru. Veći udio NaCl izmjeren je u dalmatinskim pršutima, međutim razlika nije statistički značajna.

Abstract (english)

Dietary intake of sodium in form of common salt has been linked to hypertension, the main
risk factor in development of cardiovascular disease. Cured meat products are one of the main
dietary sources of salt. Croatia has, like many other developed countries, started an initiative
to reduce salt intake, which includes coopertation with the industry and reducing salt content
in products of interest, including meat products. Common salt has an important role in the
technological process of meat production, contributing to formation of taste, texture and
aroma, while prolongating the shelf life. The goal of this work was to determine the NaCl
content in traditional Istrian and Dalmatian dry-cured hams. NaCl content was detemined
using the Mohr's method. Higher NaCl content was determined in Dalmatian dry-cured hams,
however the difference is not statistically significant.

• Keywords: sol; pršut; hipertenzija
• Keywords (english): salt; dry-cured ham; hypertension
• Language: croatian
• URN:NBN: urn:nbn:hr:159:383735
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2015-12-15 10:53:59