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
treatm...ent 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.
Keywords:
burgers / sodium chloride / sodium
Source:
International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013, 2013, 235-238
Publisher:
Belgrade : Institute of Meat Hygiene and Technology
TY - CONF
AU - Branković Lazić, Ivana
AU - Korićanac, Vladimir
AU - Pavlović, Miloš
AU - Lilić, Slobodan
AU - Maslić- Strizak, Danka
AU - Spalević, Ljiljana
AU - Pejkovski, Zlatko
PY - 2013
UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3853
AB - 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.
PB - Belgrade : Institute of Meat Hygiene and Technology
C3 - International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
T1 - Content of sodium chloride and sodium in burgers from retail
SP - 235
EP - 238
UR - https://hdl.handle.net/21.15107/rcub_veterinar_3853
ER -
@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"
}
Branković Lazić, I., Korićanac, V., Pavlović, M., Lilić, S., Maslić- Strizak, D., Spalević, L.,& Pejkovski, Z.. (2013). Content of sodium chloride and sodium in burgers from retail. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013
Belgrade : Institute of Meat Hygiene and Technology., 235-238.
https://hdl.handle.net/21.15107/rcub_veterinar_3853
Branković Lazić I, Korićanac V, Pavlović M, Lilić S, Maslić- Strizak D, Spalević L, Pejkovski Z. Content of sodium chloride and sodium in burgers from retail. in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013. 2013;:235-238.
https://hdl.handle.net/21.15107/rcub_veterinar_3853 .
Branković Lazić, Ivana, Korićanac, Vladimir, Pavlović, Miloš, Lilić, Slobodan, Maslić- Strizak, Danka, Spalević, Ljiljana, Pejkovski, Zlatko, "Content of sodium chloride and sodium in burgers from retail" in International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10 - 12. June 2013 (2013):235-238,
https://hdl.handle.net/21.15107/rcub_veterinar_3853 .
