Content of sodium chloride and sodium in burgers from retail
2013
Branković-Lazić, Ivana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Korićanac, Vladimir (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Pavlović, Miloš (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Lilić, Slobodan (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Maslić-Strizak, Danka (Institute of Veterinary Medicine, Belgrade (Serbia)) | Spalević, Ljiljana (Institute of Veterinary Medicine, Belgrade (Serbia)) | Pejkovski, Zlatko (Faculty of Agriculture Science and Food, Skoplje (Foremer Yugoslav Republic of Macedonia))
Sodium chloride is an essential ingredient in meat that contributes primarily taste and textural characteristics. Due to fact that excessive intake of salt/sodium is the one of the main causes of human hypertension, modern trends in nutrition recommend that sodium content in food must be decreased. The aim of this study was to examine the sodium chloride and sodium content in burgers from retail. Sodium chloride content was determined volumetrically, and the sodium content was calculated from the ratio of sodium and chlorine in sodium chloride from the product. Sodium chloride content in fresh burgers ranged from 1.33-2.16%, average 1.80 ± 0.22 %, while in thermal treated burgers ranged 1.71-2.61, average 2.22 ± 0.25 %. Sodium content in fresh burgers ranged from 522.6-849.2 mg/100 g and in burgers after thermal treatment from 682.2-1025.2 mg/100 g, respectively. Average sodium content in fresh burgers was 708.47±86.5 mg/100 g, while in burgers after thermal treatment was average 872.93±97.1 mg/100 g, respectively. Burgers as very popular food among all ages of population, particularly in adolescents, could be important source of dietary sodium.
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