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Pregled bibliografske jedinice broj: 866343

Estimation of dietary fat intake via the consumption of traditional meat products


Lešić, Tina; Krešić, Greta; Koprivnjak, Olivera; Kovačević, Dragan; Gross-Bošković, Andrea; Sokolić Darja; Jurković, Martina; Pleadin, Jelka
Estimation of dietary fat intake via the consumption of traditional meat products // Croatian Journal of Food Technology, Biotechnology and Nutrition, 11 (2016), 3-4; 138-144 (međunarodna recenzija, članak, znanstveni)


Naslov
Estimation of dietary fat intake via the consumption of traditional meat products

Autori
Lešić, Tina ; Krešić, Greta ; Koprivnjak, Olivera ; Kovačević, Dragan ; Gross-Bošković, Andrea ; Sokolić Darja ; Jurković, Martina ; Pleadin, Jelka

Izvornik
Croatian Journal of Food Technology, Biotechnology and Nutrition (1847-3423) 11 (2016), 3-4; 138-144

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Traditional meat products ; sausage ; cured meat ; consumption ; fat intake

Sažetak
Fat content of 137 traditional meat products from Mediterranean and Continental part of Croatia was analysed. Consumption data were obtained on national representative sample of 2002 participants. Obtained results showed traditional meat products to vary in their fat content (10.90% - 52.50%), with significant differences (p < 0.05) within same product group but not within regions. About 16% of the respondents were traditional meat products’ consumers, with an average consumption of 51.64 g/day (12.45 g/day of fat). The lower portion of consumers was from Mediterranean region. Products most popular among consumers were bacon and dry-fermented sausages, which provide 5-10% recommended daily energy intake.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek,
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts