@conference{
author = "Branković Lazić, Ivana and Korićanac, Vladimir and Pavlović, Miloš and Lilić, Slobodan and Maslić- Strizak, Danka and Spalević, Ljiljana and Pejkovski, Zlatko",
year = "2013",
abstract = "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.",
publisher = "Belgrade : Institute of Meat Hygiene and Technology",
journal = "International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013",
title = "Content of sodium chloride and sodium in burgers from retail",
pages = "235-238",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3853"
}