The use of sodium nitrate and sodium nitrite in fresh meat product: a scientific approach / Uso de nitrato e nitrito de sódio em produto cárneo frescal: uma abordagem científica

Authors

  • Estela Marys Trentini Graduada em Medicina Veterinária pela Pontifícia Universidade Católica do Paraná PUCPR Aluna de Pós-Graduação em Vigilância Sanitária e Controle de Qualidade Aplicado na Produção de Alimentos (especialização) pela Pontifícia Universidade Católica do Paraná - PUCPR [email protected]
  • Renata Ernlund Freitas de Macedo Graduada em Medicina Veterinária pela Universidade Federal do Paraná - UFPR Mestre em Tecnologia de Alimentos pela Universidade Federal do Paraná – UFPR Doutora em Tecnologia de Alimentos pela Universidade Federal do Paraná – UFPR Pós-Doutora em Ciência e Tecnologia de Carne na Universidad Nacional Autónoma de México Professora Titular da Pontifícia Universidade Católica do Paraná -PUCPR Coordenadora do Programa de Pós-Graduação Em Ciência Animal (PPGCA) da PUCPR Bolsista Produtividade em Pesquisa do CNPQ nível 2 Membro da Diretoria da Sociedade Brasileira De Ciência e Tecnologia De Alimentos Regional Paraná Líder do Grupo de Pesquisa em Qualidade e Tecnologia de Produtos de Origem Animal da PUCPR

Keywords:

Curing salts. Residual nitrite. Fresh sausage. Swine meat. Human health.

Abstract

The food additives Sodium Nitrate (INS 251) and Sodium Nitrite (INS 250) has a primordial role in the cure process of the meat and also has the conservative performance, at the same time imparting characteristics such as taste, texture, color and essence to the cured meat, making it more attractive to consumers. The use of these curing salts in the meat processing industry is widely spread, however, its use have been questioned because the ingestion in excess and under environmental specific conditions, nitrite can suffer chemical reactions, that unchains the production of n-nitroses carcinogenics compounds. As a result of a reaction between nitrous acids and secondary amines. Due to this possible reaction, the nitrite is considered a food additive with carcinogenic potential for human health. On the other hand, more recently, it was reported various beneficial physiological effects of nitric oxide, from decomposition of nitrate or nitrite about the cardiac and respiratory systems, by the ingestion of nitrate and nitrite in human feeding with adequate fractions. In this context, an important control step in the process of meat products is the weight of the curing salts, that interferes directly in the content residual nitrite of the final product. The goal of this project was to quantify the content of nitrate, nitrite and total residual nitrite and reduction percentage of these compounds of fresh sausage swine meat (FSSM) during different steps of the product processing in one facility meat beneficial of meat and meat products situated in the city of Campo Magro (State of Paraná). It was performed sausage samples, soon after the meat dough is done and out of the processor, and after 48 hours of the stuffed meat dough, kept refrigerated. The collected samples were sent to laboratory for analysis of nitrate and nitrite. The results have shown that the content of final residual nitrite (134,91ppm) it was under the Brazilian legislation limit (150ppm). In 48 hours, there was a reduction of 15,06% (90,35-76,74ppm) of nitrate, 69,15% (188,55-58,16ppm) of nitrite and 51,62% (278,90-134,91ppm) of the nitrate + nitrite combination added. The residual nitrite content of the product showed some conformity with the current legislation. The weight control and the added curing salt is a critical step of the processing of cured meat products such as the sausage, the factory that produces these meat should adopt methods that guaranties it’s additives residual contents do not overcome the limits of the legislation. This provides microbiological safety to the final product and preserves consumer health.

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Published

2020-03-04

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Trentini, E. M., & Macedo, R. E. F. de. (2020). The use of sodium nitrate and sodium nitrite in fresh meat product: a scientific approach / Uso de nitrato e nitrito de sódio em produto cárneo frescal: uma abordagem científica. Brazilian Journal of Technology, 2(4), 1017–1041. Retrieved from https://ojs.brazilianjournals.com.br/ojs/index.php/BJT/article/view/7229

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