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undergraduate thesis
Određivanje soli u kobasicama s područja Slavonije i Istre
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:186055
Križanac, Valentina
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

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Križanac, V. (2019). Određivanje soli u kobasicama s područja Slavonije i Istre (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:186055

Križanac, Valentina. "Određivanje soli u kobasicama s područja Slavonije i Istre." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:186055

Križanac, Valentina. "Određivanje soli u kobasicama s područja Slavonije i Istre." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:186055

Križanac, V. (2019). 'Određivanje soli u kobasicama s područja Slavonije i Istre', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:186055

Križanac V. Određivanje soli u kobasicama s područja Slavonije i Istre [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:186055

V. Križanac, "Određivanje soli u kobasicama s područja Slavonije i Istre", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:186055

Metadata
TitleOdređivanje soli u kobasicama s područja Slavonije i Istre
Title (english)Determination of salt in sauseges from Slavonia and Istria
AuthorValentina Križanac
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 country2019-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je analizirati udio kuhinjske soli (NaCl) u kobasicama podrijetlom s dva hrvatska proizvodna područja: Slavonije i Istre. Kuhinjska sol ili natrijev klorid jedan je od najzastupljenijih spojeva na Zemlji, neophodan za rad ljudskog organizma. Svjetska zdravstvena organizacija preporuča dnevni unos do 5g kuhinjske soli, dok je u brojnim zemljama svijeta unos višestruko veći od preporučenog predstavljajući time globalni javnozdravstveni problem. Glavni izvori natrijeva klorida u hrani su pekarski proizvodi, a slijede mesni i mliječni proizvodi te dosoljavanje prilikom pripreme i konzumiranja hrane. Udio kuhinjske soli u kobasicama utvrđen je metodom po Mohru kojom se određuju ioni Cl⁻ i Br⁻ korištenjem standardne otopine AgNO₃ u neutralnom mediju. Rezultati istraživanja potvrđuju da kobasice predstavljaju značajan izvor soli te da stoga, u cilju očuvanja ljudskog zdravlja, trebaju biti umjereno zastupljeni u ljudskoj prehrani.
Abstract (english)
The aim of this study was to determine the amount of sodium chloride in sausages originating from two Croatian production areas: Slavonia and Istria. Kitchen salt or sodium chloride is one of the most predominant compounds on Earth, essential for normal functioning of the human body. World Health Organization recommends a daily intake of up to 5 grams, but in most countries, the salt intake is higher than recommended. The main contributors to dietary salt intake are bakery, meat and dairy products, and adding salt during food preparation and consumption. The amount of sodium chloride has been determined by titration method according to Mohr, which defines Cl⁻ and Br⁻ ions using standard solution od AgNO₃ in neutral media. Research findings confirm that sausages represent a significant source of salt and therefore, in order to preserve human health, should be moderately represented in human nutrition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:186055
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-07-16 12:18:55