BASIC CHEMICAL PARAMETERS IN SEMI-DRIED SAUSAGES FROM DIFFERENT MANUFACTURERS

Potrošači trebaju biti sigurni da konzumiraju hranu koja je kvalitetna za njihovu prehranu, zdravstveno ispravna i da kakvoćom udovoljava propisanim zahtjevima. Također, žele biti sigurni da ono što konzumiraju odgovara opisu proizvoda koji kupuju. To znači da deklaracija mora odgovarati stvarnome proizvodu. U cilju određivanja nutritivne vrijednosti i prihvatljivosti proizvoda nužne su kemijske analize kojima se određuje sastav proizvoda i procjenjuje njihova zdravstvena ispravnost. Zadatak ovog rada bio je odrediti udio masti, proteina i ugljikohidrata u polutrajnim kobasicama različitih proizvođača dostupnih na tržištu. Istraživanje osnovnih kemijskih parametara u polutrajnim kobasicama provedeno je u Bioinstitutu u Čakovcu na deset uzoraka. Dobiveni rezultati istraživanja pokazuju da su ispitani uzorci u granicama prihvatljivih kriterija.Consumers should be sure that the products they are consuming are good for their diet, healthy and that the quality meets the prescribed requirements. Also, they want to be sure that what they consume matches the description of the products they buy. This means that the declaration must correspond to the actual content of a product. In order to determine the nutritional value and acceptability of products, chemical analyzes are necessary to determine the composition of products and assess their quality. The task of this work was to determine the share of fats, proteins and carbohydrates in semidry sausages of different producers available on the market. The study of basic chemical parameters in semi-dry sausages was carried out at the Bioinstitut in Cakovec on ten samples. The results of the study show that the samples tested are within the limits of the acceptable criteria