Risk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage

Једноставна страница ставке
dc.citation.epage42
dc.citation.spage34
dc.contributor.authorVujadinović, Dragan
dc.contributor.authorGojković, Vesna
dc.contributor.authorVukić, Milan
dc.contributor.authorTomović, Vladimir
dc.date.accessioned2023-08-31T10:08:02Z
dc.date.available2023-08-31T10:08:02Z
dc.date.issued2016
dc.description.abstractOrganic cooked sausages are a complex dispersion system in which inorganic phosphate salts are completely replaced by natural ingredients, while the presence of sodium salt is reduced to an acceptably low value. Therefore, the main objective of this paper was to analyze the risks to the presence of sodium and phosphate salts in model systems of organic cooked sausages in which they are reduced or replaced entirely by using natural ingredients. Organic cooked sausage models have been developed in which the phosphate salts are replaced by a natural fiber, proteins and polysaccharides, while the presence of salt is reduced with KCl. Thus developed models were analyzed for the presence of sodium, Cl and phosphorus in the form of P2O5. Based on the results of chemical analysis was performed risk analysis for the presence of these salts in the tested models. The sodium content was determined by atomic absorption spectrophotometry (AAS), chloride by Vollhard method and phosphorus by spectrophotometry. A risk analysis was performed according to Health Safety Environment - HSE standard method. Data were subjected to analysis of variance (ANOVA) and means were separated by a T - Tukey multiple range test at (p ≤ 0.05); (p ≤ 0.01) and (p ≤ 0.001) significance level. It was found that the total sodium content significantly decreases (p≤0,01), and ranges from 0,74 ± 0,03% (M0) to 0,23 ± 0,01% (M12). In that way, the presence of sodium salt can be reduced by 40%, which leads to a decrease the risk to consumers’ health. The average phosphorus content ranged from 0,046 ± 0,003% to 0,097 ± 0,002%. The risk analysis showed that the probability of occurrence of such salts in these models can be characterized as possible to rare while the hazard seriousness was between minor to moderate.
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/630
dc.language.isoen
dc.publisherKEY
dc.sourceJournal of Hygienic Engineering and Design
dc.subjectOrganic cooked sausage, Risk analysis, Sodium and phosphate salts.
dc.titleRisk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage
dc.typeArticle
Датотеке
Оригинални завежљај
Сада се приказује 1 - 1 од 1
Сличица
Име:
Risk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage.pdf
Величина:
193.69 KB
Формат:
Adobe Portable Document Format
Опис:
Преузимање
Свежањ лиценце
Сада се приказује 1 - 1 од 1
Сличица
Име:
license.txt
Величина:
1.71 KB
Формат:
Item-specific license agreed to upon submission
Опис:
Преузимање
Колекције
Технолошки факултет [Научни радови] / Faculty of Technology [Scientific papers]