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https://doi.org/10.31727/m.20.1.3

The influence of different quantities of the added NaCl on the sensory properties of “Visočka pečenica”

Amir Ganić   ORCID icon orcid.org/0000-0002-9349-9482 ; Poljoprivredno-prehrambeni fakultet Sveučilišta u Sarajevu, Bosna i Hercegovina
Alma Zorlak ; Institut za biomedicinsku dijagnostiku i istraživanje „Genom“ Travnik
Munevera Begić ; Poljoprivredno-prehrambeni fakultet Sveučilišta u Sarajevu, Bosna i Hercegovina

Puni tekst: hrvatski, pdf (5 MB) str. 50-57 preuzimanja: 188* citiraj
APA 6th Edition
Ganić, A., Zorlak, A. i Begić, M. (2018). Utjecaj različitih količina dodane kuhinjske soli na senzorna svojstva 'Visočke pečenice'. MESO: Prvi hrvatski časopis o mesu, XX (1), 50-57. https://doi.org/10.31727/m.20.1.3
MLA 8th Edition
Ganić, Amir, et al. "Utjecaj različitih količina dodane kuhinjske soli na senzorna svojstva 'Visočke pečenice'." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 1, 2018, str. 50-57. https://doi.org/10.31727/m.20.1.3. Citirano 18.11.2019.
Chicago 17th Edition
Ganić, Amir, Alma Zorlak i Munevera Begić. "Utjecaj različitih količina dodane kuhinjske soli na senzorna svojstva 'Visočke pečenice'." MESO: Prvi hrvatski časopis o mesu XX, br. 1 (2018): 50-57. https://doi.org/10.31727/m.20.1.3
Harvard
Ganić, A., Zorlak, A., i Begić, M. (2018). 'Utjecaj različitih količina dodane kuhinjske soli na senzorna svojstva 'Visočke pečenice'', MESO: Prvi hrvatski časopis o mesu, XX(1), str. 50-57. https://doi.org/10.31727/m.20.1.3
Vancouver
Ganić A, Zorlak A, Begić M. Utjecaj različitih količina dodane kuhinjske soli na senzorna svojstva 'Visočke pečenice'. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 18.11.2019.];XX(1):50-57. https://doi.org/10.31727/m.20.1.3
IEEE
A. Ganić, A. Zorlak i M. Begić, "Utjecaj različitih količina dodane kuhinjske soli na senzorna svojstva 'Visočke pečenice'", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 1, str. 50-57, 2018. [Online]. https://doi.org/10.31727/m.20.1.3

Sažetak
Common salt (NaCl) is the prevalent ingredient of meat products. It affects the formation of some specific technological and sensory properties of meat products. Besides, it significantly increases the water bonding capacity whereas the reduction of water activity in the product has a bacteriostatic effect. Except for the positive effect, the excessive intake of NaCl can cause some negative effects on the consumer’s health, such as direct risk of a heart attack, hypertrophy of the left heart chamber, hardening and decreased elasticity of blood vessels, etc. Therefore, there has been an intention recently to reduce the quantity of NaCl in meat products to the level at which the reduction will not affect the general quality of the product in a negative way and to a great extent. The aim of the research is to determine the intensity of changes with sensory indicators of the quality of “Visočka pečenica”, depending on the salt quantity during the technological procedure. The hypothesis of the research is that there will be changes of the sensory quality of the product due to the reduction of the added quantity of NaCl during the technological procedure. As the research material twenty samples of „Visočka pečenica“, divided into four groups. The first group comprised samples with a standard quantity of the added NaCl (4,5 %). In the second group the quantity of the added salt was reduced by 10 %, in the third group it was reduced by 30%, and in the fourth group it was reduced by 50 %. While processing the obtained results we applied a descriptive statistical package, the interferential statistics for proving the hypothesis (F test) and the post hoc test LSD (multiple comparison). The testing was done at the significance level p≤0,05. Statictical tests were done by using statistics software SPSS 22.0. The results obtained show some statistically significant differences (p<0,05) regarding the influence of the reduced salt quantity on the sensory parameters. Besides, it was established that the samples with the standard salt quantity and the salt quantity reduced by 10% got the best sensory marks. On the other hand, the samples with the salt quantity reduced by 30% and 50% got worse sensory marks. Established results confirmed the inital hypotesys confirmed the initial hypothesis of the research.

Ključne riječi
sodium chloride; „Visočka pečenica“; sensory quality; production of technology

Hrčak ID: 194643

URI
https://hrcak.srce.hr/194643

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 369 *