Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

Table 1

Methods used to determine selected parameters.

Parameter	Research method
Protein	Kjeldahl’s method with the use of Büchi wet digester B-426 coupled with scrubber B-414 and distillation unit K-314 [6]
Water	Oven-drying method [7]
Fat	Soxhlet method with the use of Büchi extraction system B-811 [8]
Sodium chloride	Mohr’s method [9]
Total ash	Incineration in °C with prior carbonization with the use of Nabertherm P-300 furnace [10]
Nitrates and nitrites	Enzymatic reduction of nitrates to nitrites and with the use of Thermo Scientific Aquamate Plus UV-Vis Spectrophotometer [11]
Total phosphorus expressed as P2O5	With the use of Thermo Scientific Aquamate Plus UV-Vis Spectrophotometer [12]
Added phosphorus expressed as P2O5	Calculated according to the equation; (where AD is the added phosphorus, TP is the total phosphorus, and is protein)
Water/protein ratios (Feder’s numbers)	Calculated according to the equation; (where FN is Feder’s number, is water, and is protein)
Ca, Fe, Mg, K, Zn	Atomization in the flame with the deuterium lamp background correction Samples of 0.45 to 0.55 g were mineralized in a mixture of 65% HNO3 and 30% H2O2 (7 : 1 V/V) at 200°C in a Milestone Start D microwave. The obtained solutions were quantitatively transferred to volumetric flasks and diluted to 50 ml. The solutions were analyzed by atomic absorption with the use of Thermo Scientific iCE 3500 apparatus
Cd, Cr, Cu, Pb	Atomization in a graphite tube, with the background correction based on the Zeeman effect. Samples of 0.45 to 0.55 g were mineralized in a mixture of 65% HNO3 and 30% H2O2 (7 : 1 V/V) at 200°C in a Milestone Start D microwave. The obtained solutions were quantitatively transferred to volumetric flasks and diluted to 50 ml. The solutions were analyzed by atomic absorption with the use of Thermo Scientific iCE 3500 apparatus