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izvor podataka: crosbi

Chemical composition of industrial and home-made fermented sausages (CROSBI ID 566118)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Pleadin, Jelka ; Perši, Nina ; Vulić, Ana ; Vahčić, Nada Chemical composition of industrial and home-made fermented sausages // 13. Ružičkini dani : Knjiga sažetaka. Osijek, 2010. str. 87-87

Podaci o odgovornosti

Pleadin, Jelka ; Perši, Nina ; Vulić, Ana ; Vahčić, Nada

engleski

Chemical composition of industrial and home-made fermented sausages

The aim of the study was to determine and compare chemical composition of fermented sausages manufactured by Croatian meat industry and farm households. Standard analytical methods were employed to determine the proportion of water, raw protein, collagen and meat protein, raw fat and sodium chloride in sausage samples (N=80). In addition, pH value and level of the food additives sodium nitrite and polyphosphate were also tested. Study results showed the proportion of water to be about the same (<40%) in the two categories of sausages, whereas the proportion of raw fat and collagen was statistically significantly higher (P<0.05) and the proportion of raw protein and meat protein lower in industrial sausages. The level of sodium chloride was 4.460.65% and 4.990.90%, and acidity expressed as pH value was 5.11-5.76 and 4.86-6.29 in industrial and home-made sausages, respectively. The level of sodium nitrite was significantly below the level allowed by the act on this type of meat products (<50 mg/kg) in both industrial and home-made sausages. The mean level of polyphosphate was 4.520.74 g/kg in industrial sausages. In all samples of home-made sausages with high protein content, the polyphosphate level significantly exceeded the maximal allowed level of 5 g/kg. Study results pointed to variation in the composition and quality of home-made versus industrial fermented sausages.

fermented sausage; industrial sausage; home-made sausage; chemical composition; composition variation

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Podaci o prilogu

87-87.

2010.

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objavljeno

978-953-7005-22-1

Podaci o matičnoj publikaciji

13. Ružičkini dani : Knjiga sažetaka

Osijek:

Podaci o skupu

Ružičkini dani (13 ; 2010)

poster

16.09.2010-17.09.2010

Vukovar, Hrvatska

Povezanost rada

Javno zdravstvo i zdravstvena zaštita, Biotehnologija, Prehrambena tehnologija