Naslov
Content and variability of minerals in dry-cured ham

Autori
Kos, Ivica ; Vnučec, Ivan ; Bedeković, Dalibor ; Janječić, Zlatko ; Šprem, Nikica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Archives of industrial hygiene and toxicology / Šostar, Zvonimir ; Šikić, Sandra ; Krivohlavek, Adela ; Bošnir, Jasna - Zagreb : Institute For Medical Research and Occupational Health, 2020, 43-43

Skup
3rd International Congress on Food Safety and Quality: Food, Health and Climate Changes

Mjesto i datum
Zagreb, Hrvatska, 10.11.2020. - 13.11.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
flame atomic absorption spectroscopy ; food composition ; nutritive recommendation ; Recommended Dietary Allowance ; sodium

Sažetak
The manufacturing of dry-cured ham is mostly based on the addition of salt (NaCl) and the dehydration process. These procedures lead to changes of mineral content over time with the largest focus on sodium and health impact. For the purpose of this study, 20 dry-cured hams were manufactured and analysed for the content of sodium, potassium, phosphorus, magnesium, calcium, zinc, iron, copper, and manganese by flame atomic absorption spectroscopy. As expected, it was found that sodium content was the highest with an average value of 2350.54 mg/100 g. Thus, it was the limiting mineral for higher consumption of dry-cured ham especially for people experiencing issues with high blood pressure, because a consumption of 100 g exceeds the entire recommended daily intake. Besides sodium, a significant amount of potassium (441.81 mg/100 g) and phosphorus (242.44 mg/100 g) was noticed. Calcium was the mineral with the lowest variability (CV=8.31 %), followed by magnesium (CV=9.39 %) and phosphorus (CV=9.76 %), while the most variable minerals were iron (CV=54.75 %) and copper (CV=52.38 %). Respecting the higher mineral bioavailability than from plant foods and average mineral content, it can be concluded that 100 g of dry-cured ham is the source of a significant amount of phosphorus [34.63 % of the Recommended Dietary Allowance (RDA)], zinc (22.50 % of the RDA) and potassium (22.09 % of the RDA). On the other hand, dry-cured ham is a very poor source of manganese (1.25 % of the RDA) and calcium (1.92 % of the RDA).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA