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Contents of sodium-chloride in various groups of locally manufactured meat

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2021
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Authors
Stamenić, Tamara
Petričević, Maja
Samolovac, Ljiljana
Šobajić, Slađana
Cekić, Bogdan
Gogić, Marija
Živković, Vladimir
Article (Published version)
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Abstract
Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Čajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was mea...sured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Čajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

Keywords:
sodium chloride / meat products
Source:
Biotechnology in Animal Husbandry, 09-2021, 37, 3, 223-234
Publisher:
  • Institute for Animal Husbandry, Belgrade-Zemun
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200022 (Institute for Animal Husbandry, Belgrade-Zemun) (RS-200022)

DOI: doi.org/10.2298/BAH2103223S

[ Google Scholar ]
URI
http://r.istocar.bg.ac.rs/handle/123456789/737
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - JOUR
AU  - Stamenić, Tamara
AU  - Petričević, Maja
AU  - Samolovac, Ljiljana
AU  - Šobajić, Slađana
AU  - Cekić, Bogdan
AU  - Gogić, Marija
AU  - Živković, Vladimir
PY  - 2021-09
UR  - http://r.istocar.bg.ac.rs/handle/123456789/737
AB  - Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Čajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Čajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.
PB  - Institute for Animal Husbandry, Belgrade-Zemun
T2  - Biotechnology in Animal Husbandry
T1  - Contents of sodium-chloride in various groups of locally manufactured meat
VL  - 37
IS  - 3
SP  - 223
EP  - 234
DO  - doi.org/10.2298/BAH2103223S
ER  - 
@article{
author = "Stamenić, Tamara and Petričević, Maja and Samolovac, Ljiljana and Šobajić, Slađana and Cekić, Bogdan and Gogić, Marija and Živković, Vladimir",
year = "2021-09",
abstract = "Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Čajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Čajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Biotechnology in Animal Husbandry",
title = "Contents of sodium-chloride in various groups of locally manufactured meat",
volume = "37",
number = "3",
pages = "223-234",
doi = "doi.org/10.2298/BAH2103223S"
}
Stamenić, T., Petričević, M., Samolovac, L., Šobajić, S., Cekić, B., Gogić, M.,& Živković, V.. (2021-09). Contents of sodium-chloride in various groups of locally manufactured meat. in Biotechnology in Animal Husbandry
Institute for Animal Husbandry, Belgrade-Zemun., 37(3), 223-234.
https://doi.org/doi.org/10.2298/BAH2103223S
Stamenić T, Petričević M, Samolovac L, Šobajić S, Cekić B, Gogić M, Živković V. Contents of sodium-chloride in various groups of locally manufactured meat. in Biotechnology in Animal Husbandry. 2021;37(3):223-234.
doi:doi.org/10.2298/BAH2103223S .
Stamenić, Tamara, Petričević, Maja, Samolovac, Ljiljana, Šobajić, Slađana, Cekić, Bogdan, Gogić, Marija, Živković, Vladimir, "Contents of sodium-chloride in various groups of locally manufactured meat" in Biotechnology in Animal Husbandry, 37, no. 3 (2021-09):223-234,
https://doi.org/doi.org/10.2298/BAH2103223S . .

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