University of Split. Faculty of Chemistry and Technology. Division of Engineering and Chemistry.
Abstract
Postupci konzerviranja namirnica se koriste od davnina kako bi se sačuvale namirnice i spriječilo njihovo kvarenje kao rezultat različitih bioloških, kemijskih i mikrobioloških promjena. Jedna od najstarijih, ali može se reći i najjednostavnijih te izrazito učinkovitih metoda je konzerviranje namirnica postupkom soljenja. Sol je jedan od najčešće korištenih aditiva u industriji prerade mesa i ribe, uglavnom zbog svoje niske cijene i dostupnosti, ali i brojnih pozitivnih učinaka u postupcima prerade i konzerviranja. Zadatak ovog rada bio je odrediti količinu soli u mesu svježe kozice te u mesu kozice namakane u salamuri tijekom različitih vremenskih intervala, korištenjem dviju konvencionalnih analitičkih metoda; metode po Mohru i metode po Volhardu.Food preservation methods have been used since ancient times to preserve foods and prevent their deteriorations which are result of various biological, chemical and microbiological changes. One of the oldest, but also the simplest and most effective methods is to conserve food by salting. Salt is one of the most commonly used additives in the meat and fish processing industry, mainly because of its low cost and high availability, but also due to number of positive effects during food processing and canning. The aim of this paper was to determine the amount of salt in fresh shrimps and shrimps soaked in brine at different time intervals, using two conventional analytical methods; by Mohr method and Volhard method
