Determinação espectrofotometrica de nitrito em amostras de bacon
The worries with the conservation of the food were born with the agriculture, since then is has been searched knowledges that can extend the period of conservation and validity to the foods. Nowadays with the increased consuption of canned food, the methods of conservation include the drying and...
Na minha lista:
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
|
| Assuntos: | |
| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/45905 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: | The worries with the conservation of the food were born with the agriculture,
since then is has been searched knowledges that can extend the period of
conservation and validity to the foods. Nowadays with the increased consuption
of canned food, the methods of conservation include the drying and addition of
salt and spices to avoid the deteriorstion by microorganism. Among the
chemical substances at the bacon process we can easily find the nitrite who not
just curb the proliferation of microorganism but also the intense rosy
color(feature of meat). Nitrates (NO3-) and nitrites (NO2-) are substances that
are naturally present in various foods of plant and animal origin, in water and
also in soil and fertilizers, further increasing contact with humans. With more
toxic potential than nitrate, nitrite is able to oxidize hemoglobin causing it to lose
its ability to carry oxygen in the blood. Furthermore, in the presence of acidic pH
and high temperatures, nitrite can react with secondary amines in proteins to
form nitrosamines, which have a strong carcinogenic potential, especially in
gastric cancer. The lethal dose for an adult is about 1.0 g. According to Brazilian
legislation through RDC nº 272 of March 2019, the maximum permitted limit of
nitrite in meat products is 150mg/Kg. The objective of this research was to
quantify sodium nitrite in bacon samples to verify if the levels detected are in
accordance with what is established by legislation. The values identified were
1.39mg/kg; 1.56mg/kg and 14.52mg/kg of three samples of different brands
from supermarkets in the city of Natal/RN. It is important for the population to
be aware of the evils of this compound, as it is present in various foods in daily
consumption and has a cumulative effect on the body. |
|---|