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undergraduate thesis
Kuhinjska sol u pršutu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:383735
Pavlinić, Mateja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Pavlinić, M. (2015). Kuhinjska sol u pršutu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:383735

Pavlinić, Mateja. "Kuhinjska sol u pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:383735

Pavlinić, Mateja. "Kuhinjska sol u pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:383735

Pavlinić, M. (2015). 'Kuhinjska sol u pršutu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:383735

Pavlinić M. Kuhinjska sol u pršutu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:383735

M. Pavlinić, "Kuhinjska sol u pršutu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:383735

Metadata
TitleKuhinjska sol u pršutu
Title (english)Common salt in dry-cured ham
AuthorMateja Pavlinić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2015-09-09, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:383735
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-15 10:53:59