Academic Journal
Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market
| العنوان: | Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market |
|---|---|
| المؤلفون: | Peulić, Tatjana A., Ikonić, Predrag M., Jokanović, Marija R., Delić, Jovana D., Gubić, Jasmina M., Škaljac, Snežana B., Mastilović, Jasna S. |
| المصدر: | Food and Feed Research (2020) 47(2):169-174 ; ISSN: 2217-5369 |
| سنة النشر: | 2020 |
| المجموعة: | SCIndeks - Serbian Citation Index |
| مصطلحات موضوعية: | meat products, pork, chicken, protein content, fat content, safety, Serbian meat product market |
| الوصف: | Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf; txt |
| اللغة: | English |
| Relation: | info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//; info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//; http://scindeks.ceon.rs/article.aspx?artid=2217-53692002169P |
| الاتاحة: | http://scindeks.ceon.rs/article.aspx?artid=2217-53692002169P |
| Rights: | info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.2432CC36 |
| قاعدة البيانات: | BASE |
| ResultId |
1 |
|---|---|
| Header |
edsbas BASE edsbas.2432CC36 905 3 Academic Journal academicJournal 905.017944335938 |
| PLink |
https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsbas&AN=edsbas.2432CC36&custid=s6537998&authtype=sso |
| FullText |
Array
(
[Availability] => 0
)
Array ( [0] => Array ( [Url] => http://scindeks.ceon.rs/article.aspx?artid=2217-53692002169P# [Name] => EDS - BASE [Category] => fullText [Text] => View record in BASE [MouseOverText] => View record in BASE ) ) |
| Items |
Array
(
[Name] => Title
[Label] => Title
[Group] => Ti
[Data] => Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market
)
Array ( [Name] => Author [Label] => Authors [Group] => Au [Data] => <searchLink fieldCode="AR" term="%22Peulić%2C+Tatjana+A%2E%22">Peulić, Tatjana A.</searchLink><br /><searchLink fieldCode="AR" term="%22Ikonić%2C+Predrag+M%2E%22">Ikonić, Predrag M.</searchLink><br /><searchLink fieldCode="AR" term="%22Jokanović%2C+Marija+R%2E%22">Jokanović, Marija R.</searchLink><br /><searchLink fieldCode="AR" term="%22Delić%2C+Jovana+D%2E%22">Delić, Jovana D.</searchLink><br /><searchLink fieldCode="AR" term="%22Gubić%2C+Jasmina+M%2E%22">Gubić, Jasmina M.</searchLink><br /><searchLink fieldCode="AR" term="%22Škaljac%2C+Snežana+B%2E%22">Škaljac, Snežana B.</searchLink><br /><searchLink fieldCode="AR" term="%22Mastilović%2C+Jasna+S%2E%22">Mastilović, Jasna S.</searchLink> ) Array ( [Name] => TitleSource [Label] => Source [Group] => Src [Data] => Food and Feed Research (2020) 47(2):169-174 ; ISSN: 2217-5369 ) Array ( [Name] => DatePubCY [Label] => Publication Year [Group] => Date [Data] => 2020 ) Array ( [Name] => Subset [Label] => Collection [Group] => HoldingsInfo [Data] => SCIndeks - Serbian Citation Index ) Array ( [Name] => Subject [Label] => Subject Terms [Group] => Su [Data] => <searchLink fieldCode="DE" term="%22meat+products%22">meat products</searchLink><br /><searchLink fieldCode="DE" term="%22pork%22">pork</searchLink><br /><searchLink fieldCode="DE" term="%22chicken%22">chicken</searchLink><br /><searchLink fieldCode="DE" term="%22protein+content%22">protein content</searchLink><br /><searchLink fieldCode="DE" term="%22fat+content%22">fat content</searchLink><br /><searchLink fieldCode="DE" term="%22safety%22">safety</searchLink><br /><searchLink fieldCode="DE" term="%22Serbian+meat+product+market%22">Serbian meat product market</searchLink> ) Array ( [Name] => Abstract [Label] => Description [Group] => Ab [Data] => Canned meat in pieces (CM) is a group of meat products widely consumed by children and consumers with special diet regimes, due to high protein and low fat content. In this study safety of these products regarding sodium chloride and nitrite contents was examined in total of 19 meat samples produced by 14 most represented meat processors on Serbian market. The statement about high protein and low fat content in CM for products from the Serbian market was confirmed. The products made from chicken meat ("Pileća prsa", protein 12.4 to 17.4 g/100 g; fat 0.92 to 3.84 g/100 g) had higher protein and lower fat content that the products made from pork ("Pizza šunka", protein 11.5 to 14.3 g/100 g; fat 4.61 to 14.4 g/100 g). In the group "Pileća prsa" 90.91% of samples had sodium chloride content below 1.5 g/100 g, while in the group "Pizza šunka", 75% of samples had sodium chloride content lower than 1.5 g/100g. Residual nitrite content in product "Pileća prsa" ranged from 0.62 to 20.7 mg/kg and in product "Pizza šunka" this content ranged from 3.27 to 19.2 mg/kg. These results indicate that all analysed samples were below the required limits of nitrite content. According to the results obtained in this study, children and consumers with special diet regimes are free to consume Serbian meat products in the type of CM considering the contents of protein and fat, as well as sodium chloride and nitrite residue. ) Array ( [Name] => TypeDocument [Label] => Document Type [Group] => TypDoc [Data] => article in journal/newspaper ) Array ( [Name] => Format [Label] => File Description [Group] => SrcInfo [Data] => application/pdf; txt ) Array ( [Name] => Language [Label] => Language [Group] => Lang [Data] => English ) Array ( [Name] => NoteTitleSource [Label] => Relation [Group] => SrcInfo [Data] => info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//; info:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//; http://scindeks.ceon.rs/article.aspx?artid=2217-53692002169P ) Array ( [Name] => URL [Label] => Availability [Group] => URL [Data] => http://scindeks.ceon.rs/article.aspx?artid=2217-53692002169P ) Array ( [Name] => Copyright [Label] => Rights [Group] => Cpyrght [Data] => info:eu-repo/semantics/openAccess ) Array ( [Name] => AN [Label] => Accession Number [Group] => ID [Data] => edsbas.2432CC36 ) |
| RecordInfo |
Array
(
[BibEntity] => Array
(
[Languages] => Array
(
[0] => Array
(
[Text] => English
)
)
[Subjects] => Array
(
[0] => Array
(
[SubjectFull] => meat products
[Type] => general
)
[1] => Array
(
[SubjectFull] => pork
[Type] => general
)
[2] => Array
(
[SubjectFull] => chicken
[Type] => general
)
[3] => Array
(
[SubjectFull] => protein content
[Type] => general
)
[4] => Array
(
[SubjectFull] => fat content
[Type] => general
)
[5] => Array
(
[SubjectFull] => safety
[Type] => general
)
[6] => Array
(
[SubjectFull] => Serbian meat product market
[Type] => general
)
)
[Titles] => Array
(
[0] => Array
(
[TitleFull] => Sodium chloride and nitrite contents in canned meat in pieces from the Serbian market
[Type] => main
)
)
)
[BibRelationships] => Array
(
[HasContributorRelationships] => Array
(
[0] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Peulić, Tatjana A.
)
)
)
[1] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Ikonić, Predrag M.
)
)
)
[2] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Jokanović, Marija R.
)
)
)
[3] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Delić, Jovana D.
)
)
)
[4] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Gubić, Jasmina M.
)
)
)
[5] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Škaljac, Snežana B.
)
)
)
[6] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Mastilović, Jasna S.
)
)
)
)
[IsPartOfRelationships] => Array
(
[0] => Array
(
[BibEntity] => Array
(
[Dates] => Array
(
[0] => Array
(
[D] => 01
[M] => 01
[Type] => published
[Y] => 2020
)
)
[Identifiers] => Array
(
[0] => Array
(
[Type] => issn-locals
[Value] => edsbas
)
[1] => Array
(
[Type] => issn-locals
[Value] => edsbas.oa
)
)
[Titles] => Array
(
[0] => Array
(
[TitleFull] => Food and Feed Research (2020) 47(2):169-174 ; ISSN: 2217-5369
[Type] => main
)
)
)
)
)
)
)
|
| IllustrationInfo |