Značaj upotrebe kuhinjske soli

master's thesis

• Title (english): Significance of Salt in Usage
• Author: Liza Curman
• Mentor: Željka Cvrtila (mentor)
• Mentor: Vesna Dobranić (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Committee member: Vesna Dobranić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2017-06-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

U modernom načinu života, kronične nezarazne bolesti su postale prvi uzrok umiranja ljudi. Povećan unos kuhinjske soli je jedan od najučestalijih razloga pojave upravo tih bolesti, zbog fizioloških procesa na koje utječe NaCl. Arterijska hipertenzija je najučestalija bolest koja se veže za prekomjeran unos kuhinjske soli. Kako je soljenje tradicionalan način konzerviranja hrane, prema dostupnim podacima se kroz meso i mesne proizvode unosi 28% dnevnog unosa soli. Način pripreme tradicionalnih suhomesnatih proizvoda kao i sireva, uvjetuje uporebu kuhinjske soli kao konzervansa, ali i začina koji im daje prepoznatljiv okus i strukturu. Sol pri tim procesima i ima važnu antimikrobnu ulogu, zbog svog baktericidnog i bakteriostatskog djelovanja. Kako bi se ukazalo na posljedice prekomjernog unosa kuhinjske soli, pokrenuta su razna istraživanja na koji način se može smanjiti unos. Pokrenuti su planovi smanjenja upotrebe kuhinjske soli, kako bi se zaštitilo zdravlje ljudi. Istraživanja su pokazala kako postoji određen raspon u kojem se može smanjiti količina upotrebljene soli pri konzerviranju, a da se pritom ne narušavaju organoleptička i mikrobiološka svojstva mesnih proizvoda i sira. Upravo zbog tih saznanja se pokrenula inicijativa da se kroz vremenski period od nekoliko godina postupno smanjuje količina soli koja se upotrebljava u prehrani ljudi.

Abstract (english)

In modern life, chronical noninfectious disease are most common cause of increased rate of death. Increased intake of kitchen salt, and disrupted physiological mechanism is one of first reasons why these diseases occur. Arterial hypertension is the most common disease which occur as a direct outcome of increased intake of salt. Salting is one of traditional methods for food preserving, and according to available data meat and meat products account for 28% of the daily intake of salt. The method of preparing traditional cured meat products as well as cheeses makes condensation of salt as a preservative, but also a spice that gives it a recognizable taste and structure. Salt in these processes has an important antimicrobial role due to their bactericidal and bacteriostatic activity. In order to point to the consequences of excessive intake of kitchen salt, various studies have been launched to reduce the intake. There are plans to reduce the use of salt in the kitchen to protect peoples health. Studies have shown the amount of salt used can be reduced while preserving without disturbing the organoleptic and microbiological properties of meat products and cheese. It is precisely because of this that an initiative has been initiated to gradually reduce the amount of salt used in the diet of people over a period of several years.

• Keywords: sol; povišen unos
• Keywords (english): salt; increased intake
• Language: croatian
• URN:NBN: urn:nbn:hr:178:802255
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-23 12:55:04