Comparison of selected nutrients for meat products with information on packaging

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43917271" target="_blank" >RIV/62156489:43210/19:43917271 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.maso-international.cz/download/71_75_012019.pdf" target="_blank" >http://www.maso-international.cz/download/71_75_012019.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of selected nutrients for meat products with information on packaging

Popis výsledku v původním jazyce

The aim of the work was to analyze selected meat products, determine the content of selected nutrients and compare them with the data on the packaging. Nutrients that significantly affect the nutritional value of meat products have been selected for analysis. Total protein, fat and salt content was determined in each product. Due to the negligible amount of carbohydrates in meat products, carbohydrates were not determined. The Kjeldahl method was used to determine the total protein content, the total fat content was determined by Soxhlet extraction and the salt content was determined by the Mohr method. The results of the chemical analysis were then compared with those reported on packaging. The tolerances were calculated using the manual of Ministry of Agriculture (MMA) issued in spring 2018. The results showed that in 10 cases out of 48 (20.8%) the values stated on the packages did not correspond to the stated nutrient content. In the case of total fat content, 7 values did not correspond, in the case of total protein content the values differed in two cases and in the salt content in one case.

Název v anglickém jazyce

Comparison of selected nutrients for meat products with information on packaging

Popis výsledku anglicky

The aim of the work was to analyze selected meat products, determine the content of selected nutrients and compare them with the data on the packaging. Nutrients that significantly affect the nutritional value of meat products have been selected for analysis. Total protein, fat and salt content was determined in each product. Due to the negligible amount of carbohydrates in meat products, carbohydrates were not determined. The Kjeldahl method was used to determine the total protein content, the total fat content was determined by Soxhlet extraction and the salt content was determined by the Mohr method. The results of the chemical analysis were then compared with those reported on packaging. The tolerances were calculated using the manual of Ministry of Agriculture (MMA) issued in spring 2018. The results showed that in 10 cases out of 48 (20.8%) the values stated on the packages did not correspond to the stated nutrient content. In the case of total fat content, 7 values did not correspond, in the case of total protein content the values differed in two cases and in the salt content in one case.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

71-75

Kód UT WoS článku

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EID výsledku v databázi Scopus

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