Mineralne tvari u pršutu

undergraduate thesis

• Title (english): Mineral elements in dry-cured ham
• Author: Marija Radman
• 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: 2015-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Interdisciplinary Technical Sciences

Abstract

Mineralne tvari su neophodne za normalno funkcioniranje organizma, ali mogu imati nepoželjne učinke ako se konzumiraju u neodgovarajućim količinama stoga je njihovo određivanje u namirnicama od iznimne važnosti. Meso je nutritivno vrijedna namirnica i izvrstan je izvor minerala kao što su željezo, bakar, cink i magnezij. Jedan od visokovrijednih trajnih suhomesnatih proizvoda je pršut. Određivan je udio pepela metodom suhog spaljivanja te količine magnezija i kalcija u 14 različitih uzoraka dalmatinskog pršuta metodom atomske apsorpcijske spektrofotometrije. Istraživanje je pokazalo da uzorci pršuta sadrže u prosjeku 7,9% pepela te 18,9 miligrama kalcija, odnosno 34,6 miligrama magnezija na 100 grama pršuta. Određene količine kalcija i magnezija pokazuju da pršut nije dobar izvor ni kalcija ni magnezija.

Abstract (english)

Minerals are necessary for a normal body function, but can also have adverse effects if it consumed in inadequate amounts. That's why assesment of minerals in food stufs is extremely important. Meat is nutritionally valuable food and a great source of minerals, such as iron, chopper, zinc and magnesium. Traditional dry-cured ham is one of the high quality meat products.
In this work ash content was determined by ashing mehtod, while magnesium and calcium content was determined by atomic absorption spectrophotometry in 14 samples of Dalmatian dry-cured ham. The research showed that the samples of dry-cured ham contain an average of 7.9% ash, 18.9 milligrams of calcium and 34.6 milligrams of magnesium per 100 grams of dry-cured ham. Determined amounts of calcium and magnesium indicate that dry-cured ham is not a good source of calcium and magnesium.

• Keywords: atomska apsorpcijska spektrofotometrija; kalcij; magnezij; mineralne tvari; pršut
• Keywords (english): atomic absorption spectrofotometry; calcium; dry-cured ham; magnesium; mineral elements
• Language: croatian
• URN:NBN: urn:nbn:hr:159:734785
• 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: 2016-02-01 10:52:39