Other
Doc. Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Savska cesta 143, 10000 Zagreb;
Prof. Olivera Koprivnjak
; Medicinski fakultet, Sveučilište u Rijeci, Ulica Braće Branchetta 20, 51000 Rijeka;
Ana Tomljanović
; Medicinski fakultet, Sveučilište u Rijeci, Ulica Braće Branchetta 20, 51000 Rijeka;
Prof. Greta Krešić
; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci, Primorska 42, 51410 Opatija
Andrea Gross-Bošković
Vlatka Buzjak Služek prehrambene tehnologije
; Hrvatska agencija za hranu, Ulica Ivana Gundulića 36, 31000 Osijek;
Prof. Dragan Kovačević
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayerau Osijeku, Franje Kuhača 20, 31000 Osijek
Abstract
The aim of this study was to determine the proportion of table salt (NaCl) in traditional meat products from the group of dry sausages, dry and semi-dry meat products and bacons, originating from family farms from three Croatian production areas: Istria and Dalmatia, Central Croatia and Eastern Croatia. Mass fraction of salt was determined in 124 samples of traditional meat products and established values by type of product and by production area were correlated with average daily consumption of meat products in Croatia and the recommended daily salt intake. The analysis results showed the highest salt content in dry cured meat products (6.16 ± 0.68%), then in bacons (5.30 ± 0.71%) and lowest in dry sausages (4.20 ± 0.60%). A statistically significant difference in the proportion of salt has not been established (p > 0.05) between the homemade sausages and Kulen. In the group of dry and semi-dry cured meat products, there was a statistically significantly higher (p < 0.05) salt proportion in the dry ham and prosciutto in comparison to dry rack, dry shoulder, pork serloin and smoked rack In the category of bacons, bettwen a bacon, „špek“ and pancetta statistically significant differences (p > 0.05) were not determined. Proportions of salt in the same types of meat products in dependence of the Croatia production area, were not significantly different, as a result of the similarities in recipes and production technologies. The research results confirm that traditional meat products are an important source of salt and therefore, in order to protect public health, it should be moderately represented in the human diet.
Keywords
mass fraction of salt; traditional meat products; sausages; cured meat products; bacons; daily intake; eating habits
Hrčak ID:
152385
URI
Publication date:
20.12.2015.
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