We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
CONCENTRAÇÕES DE NITRITO E NITRATO EM SALSICHAS.
- Authors
Hentges, Denise; Zart, Nathalia; Marmitt, Luana Gabriela; Oliveira, Eniz Conceição; Adami, Fernanda Scherer
- Abstract
Objective: To determine nitrite and nitrate levels, hydrogen potential (pH), and water activity (aw) in sausages marketed in Southern Brazil, and compare the levels among different brands. Methods: Quantitative experimental cross-sectional study conducted with 72 sausage samples collected in two municipalities in the Região do Vale do Taquari, Rio Grande do Sul,,between June and August 2015. Three samples from different batches of each eight distinct sausage brands which were supervised by the Federal Inspection Service were analyzed in triplicate according to their nitrite and nitrate levels, pH and water activity. Data underwent ANOVA and Chi-squared tests with p<0.05. Results: Samples met the recommended standards for pH and water activity (6.33 ± 0.32 and 0.91 ± 0.01, respectively), while 40.3% (29) and 50.0% (36) of the samples presented nitrite and nitrate levels, respectively, significantly above what is recommended by the legislation (p<0.05). The mean nitrite levels of the remaining samples were significantly lower (p=0.001), and mean nitrate levels were significantly higher (p=0.009) than the value established by legislation. Conclusion: The samples met the recommended levels of pH and water activity. Of eight brands assessed, three presented satisfactory levels of nitrate and nitrite. The mean levels of nitrite and water activity were significantly lower and the mean levels of nitrate and pH were significantly higher than the recommendations. Additionally, mean nitrate and nitrite levels of five brands were significantly higher than what is recommended by the legislation.
- Publication
Revista Brasileira em Promoção da Saúde, 2016, Vol 29, Issue 1, p27
- ISSN
1806-1222
- Publication type
Academic Journal
- DOI
10.5020/18061230.2016.p27