_________________________________________________________________________________________________________________Resumo: O mercado de embutidos tem apresentado grande expansão e alta competitividade na última década, uma vez que o consumo de produtos cárneos como salsichas, linguiças e mortadelas tem se tornado cada vez mais presente no hábito alimentar da população brasileira. Sais de cura, como nitrato e nitrito de sódio e de potássio, são largamente utilizados como aditivos alimentares no processamento de produtos cárneos e têm a finalidade de conservar, intensificar ou modificar as propriedades sensoriais dos alimentos. Este trabalho teve como objetivo determinar o teor de nitrito em embutidos comercializados na cidade de Avaré -SP e região através do método espectrofotométrico. Os embutidos utilizados na pesquisa foram mortadelas, salsichas e linguiças frescais. Foi analisado um total de 270 amostras de embutidos de três diferentes marcas cada. A determinação do íon nitrito foi realizada através do método espectrofotométrico a 540 nm. A presença de nitrito estava em todas as amostras dos produtos cárneos analisados, cujas concentrações médias variaram de 29,25 ppm a 249,80 ppm. Entre os embutidos, a linguiça das marcas A e C apresentaram um teor de nitrito superior ao permitido na legislação brasileira (máximo 150 ppm). Conclui que medidas de controle de produção de linguiça frescal e educação sanitária poderiam ser aplicadas com mais rigor em indústrias e estabelecimentos comerciais a fim de se garantir produtos de maior qualidade e seguros quanto ao teor de nitrito em sua composição. Palavras-chave:Embutidos, Linguiça Frescal, Mortadela, Nitrito, Salsicha. Abstract:The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the food habits of the Brazilian population. Curing salts, such as sodium and potassium nitrate and nitrite, are widely used as food additives in the processing of meat products and have the purpose of preserving, enhancing or modifying the sensory properties of foods. The objective of this work was to determine the content of nitrite in cured meat products in the city of Avaré -SP and region using the spectrophotometric method. The cured meat products used in the research were mortadellas, sausages and fresh sausages. We analyzed a total of 270 samples of sausages market from three different brands each. The determination of the nitrite ion was performed by the spectrophotometric method at 540 nm. The presence of nitrite was present in all samples of the meat products analyzed, whose average concentrations ranged from 29.25 ppm to 249.80 ppm. Among the cured meat products, the sausage brands A and C presented nitrite content higher than allowed in Brazilian legislation (maximum 150 ppm). It concludes that measures to control the production of fresh sausage and health Revista Brasileira de Higiene e Sanidade Animal Brazilian Jour...
pH and acidity analyzes were performed in the 15th, 30th and 45th day after the manufacture of the product. The results showed that there were no significant variations in the pH values. However, the lactic acid had greater variability in values. Despite this, all the tests remained within acceptable parameters for yogurt.
Resumo: O presente estudo teve como objetivo avaliar o efeito do consumo de íon nitrito na morfologia dos órgãos genitais e na bioquímica do sangue dos ratos machos da linhagem Wistar. Os ratos foram divididos em dois grupos: controle (CO) e nitrito de sódio (NI). Os ratos do grupo NI receberam uma dieta líquida de solução de nitrito de sódio a 200 mg.L -1 . As análises morfológicas do sistema genital dos ratos foram próstata, glândula seminal, epidídimo direito e testículo direito. As análises bioquímicas do sangue dos ratos foram glicemia, colesterol total, proteína total e albumina. O antígeno prostático específico (PSA) foi determinado pelo método rápido imunocromatográfico. Os principais resultados mostraram que os ratos do grupo NI apresentaram massas da próstata e do epidídimo maior e menor, respectivamente, comparados com os ratos do grupo CO. Não apresentaram diferenças significativas na glicemia, colesterol total, proteína total, albumina e PSA nos grupos CO e NI. Concluímos que o consumo de íon nitrito alterou a massa da próstata e do epidídimo dos ratos da linhagem Wistar. Palavras-chave:Bioquímica, Morfologia, Nitrito, PSA.Abstract: This study aimed to evaluate the effect of nitrite ion consumption in the morphology of the genital organs and the biochemistry of the blood of male Wistar rats. The rats were divided into two groups: control (CO) and sodium nitrite (NI). Rats NI group received a liquid diet sodium nitrite solution to 200 mg.L -1 . Morphological analysis of the genital system of rats were prostate, seminal gland, right epididymis and right testicle. The blood biochemistries analysis of the rats were glucose, total cholesterol, total protein and albumin. The prostate specific antigen (PSA) was determined by rapid immunochromatographic method. The main results showed that the NI group rats showed masses prostate Revista Brasileira de Higiene e Sanidade AnimalBrazilian Journal of Hygiene and Animal Sanity
Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas cheese. We collected 40 samples from two micro regions (Uberlândia and Patos de Minas) of the Triângulo Mineiro and Alto Paranaíba mesor regions of the State of Minas Gerais, Brazil. The microbiological test results were recorded as counts of enterobacteria, Escherichia coli, coliforms at 35°C, coagulase-positive Staphylococcus and Salmonella spp. In the Patos de Minas micro region, the results were 45%, 35%, 20%, and 20% higher than 103 CFU/g for the counts of enterobacteria, Escherichia coli, coliforms at 35°C, and Staphylococcus coagulase-positive, respectively. Five percent of the analyzed samples were positive for Salmonella spp. in the Uberlândia micro region. Based on the findings of the microbiota in the cheese analyzed from the micro regions (Uberlândia and Patos de Minas), we concluded that the hygiene conditions in the manufacturing, handling, transport, and storage stages were precarious, requiring the implementation of Good Manufacturing Practices (GMP) systems, including Hazard Analysis and Critical Control Points (HACCP).
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