Sodium chloride content in meat products | Sadržaj natrijum hlorida u proizvodima od mesa
2011
Prica, N., Naučni institut za veterinarstvo Novi Sad, Novi Sad (Serbia) | Živkov-Baloš, M., Naučni institut za veterinarstvo Novi Sad, Novi Sad (Serbia) | Mihaljev, Ž., Naučni institut za veterinarstvo Novi Sad, Novi Sad (Serbia) | Jakšić, S., Naučni institut za veterinarstvo Novi Sad, Novi Sad (Serbia)
Objective of our paper was to establish the quantity of sodium chloride content in various meat products on the market in Novi Sad (Serbia). In total 260 samples of meat products were tested: shaped minced meat, vegetarian sprads/creams, smoked meat products, dry fermented sausages, fine chopped cooked sausages, meat cans and boiled sausages. The lowest average content of sodium chloride was determined in samples of minced meat – 2.53%. In samples of vegetarian creams the average of sodium chloride content was 3.55%, in boiled sausages – 2.95%, and meat cans and smoked meat products the average of sodium chloride content was 3.44%. In fine chopped cooked sausages it was 3.06%, and the highest content of sodium chloride was determined in fermented dry sausages – 3.71%. World Health organization recommends the daily intake of salt for adults, healthy persons should not be over 5 – 6 gr. Since obtained results show that in certain tested samples the determined amount of sodium chloride was very close to the top recommended value, continuous and systematic control in necessary in order to obtain the most realistic data of the sodium chloride content in meat products.
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