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master's thesis
Značaj upotrebe kuhinjske soli
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2017. urn:nbn:hr:178:802255
Curman, Liza
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

Cite this document

Curman, L. (2017). Značaj upotrebe kuhinjske soli (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:802255

Curman, Liza. "Značaj upotrebe kuhinjske soli." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:178:802255

Curman, Liza. "Značaj upotrebe kuhinjske soli." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:178:802255

Curman, L. (2017). 'Značaj upotrebe kuhinjske soli', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:178:802255

Curman L. Značaj upotrebe kuhinjske soli [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2017 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:178:802255

L. Curman, "Značaj upotrebe kuhinjske soli", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:178:802255

Metadata
TitleZnačaj upotrebe kuhinjske soli
Title (english)Significance of Salt in Usage
AuthorLiza Curman
MentorŽeljka Cvrtila (mentor)
MentorVesna Dobranić (mentor)
Committee memberLidija Kozačinski (predsjednik povjerenstva)
Committee memberŽeljka Cvrtila (član povjerenstva)
Committee memberVesna Dobranić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2017-06-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Abstract
U modernom načinu života, kronične nezarazne bolesti su postale prvi uzrok umiranja ljudi. Povećan unos kuhinjske soli je jedan od najučestalijih razloga pojave upravo tih bolesti, zbog fizioloških procesa na koje utječe NaCl. Arterijska hipertenzija je najučestalija bolest koja se veže za prekomjeran unos kuhinjske soli. Kako je soljenje tradicionalan način konzerviranja hrane, prema dostupnim podacima se kroz meso i mesne proizvode unosi 28% dnevnog unosa soli. Način pripreme tradicionalnih suhomesnatih proizvoda kao i sireva, uvjetuje uporebu kuhinjske soli kao konzervansa, ali i začina koji im daje prepoznatljiv okus i strukturu. Sol pri tim procesima i ima važnu antimikrobnu ulogu, zbog svog baktericidnog i bakteriostatskog djelovanja. Kako bi se ukazalo na posljedice prekomjernog unosa kuhinjske soli, pokrenuta su razna istraživanja na koji način se može smanjiti unos. Pokrenuti su planovi smanjenja upotrebe kuhinjske soli, kako bi se zaštitilo zdravlje ljudi. Istraživanja su pokazala kako postoji određen raspon u kojem se može smanjiti količina upotrebljene soli pri konzerviranju, a da se pritom ne narušavaju organoleptička i mikrobiološka svojstva mesnih proizvoda i sira. Upravo zbog tih saznanja se pokrenula inicijativa da se kroz vremenski period od nekoliko godina postupno smanjuje količina soli koja se upotrebljava u prehrani ljudi.
Abstract (english)
In modern life, chronical noninfectious disease are most common cause of increased rate of death. Increased intake of kitchen salt, and disrupted physiological mechanism is one of first reasons why these diseases occur. Arterial hypertension is the most common disease which occur as a direct outcome of increased intake of salt. Salting is one of traditional methods for food preserving, and according to available data meat and meat products account for 28% of the daily intake of salt. The method of preparing traditional cured meat products as well as cheeses makes condensation of salt as a preservative, but also a spice that gives it a recognizable taste and structure. Salt in these processes has an important antimicrobial role due to their bactericidal and bacteriostatic activity. In order to point to the consequences of excessive intake of kitchen salt, various studies have been launched to reduce the intake. There are plans to reduce the use of salt in the kitchen to protect peoples health. Studies have shown the amount of salt used can be reduced while preserving without disturbing the organoleptic and microbiological properties of meat products and cheese. It is precisely because of this that an initiative has been initiated to gradually reduce the amount of salt used in the diet of people over a period of several years.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:802255
Study programmeTitle: Veterinary Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-23 12:55:04