Determinación cualitativa y cuantitativa de nitratos y nitritos en embutidos crudos artesanales e industriales, comercializados en el casco urbano de Mazatenango, Suchitepéquez.
The raw sausages are meat perishable products, that mean they need a treatment (such as curing) that allow to guarantee the quality of the final product. Nitrates and nitrites are the additives added for curing these products. They improve organoleptic and microbiological characteristics in sa...
Autor Principal: | Estrada Méndez, Alexandra Nicole |
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Formato: | Tesis |
Idioma: | Español |
Publicado: |
2020
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Materias: | |
Acceso en línea: |
http://www.repositorio.usac.edu.gt/17320/ http://www.repositorio.usac.edu.gt/17320/1/Alexandra%20Nicole%20Estrada%20Mendez.pdf |
Sumario: |
The raw sausages are meat perishable products, that mean they need a treatment (such
as curing) that allow to guarantee the quality of the final product. Nitrates and nitrites are the
additives added for curing these products. They improve organoleptic and microbiological
characteristics in sausages; also contributes to improve meat color and aroma stability besides
inhibiting Clostridium botulinum growth (bacteria that causes botulism). These additives
must be added in suitable and safe quantities in the way that no toxic effects were produce in
human health and these additives allow the preservation and quality assurance of meat
products. Nitrates and nitrites added in high levels cause methemoglobinemia and
nitrosamines formation (these are mutagenic and carcinogenic compounds) being able to
cause harmful consequences to consumers’ health. Attending these considerations, the
Technical Regulation Centro American RTCA and the Guatemalan Commission of Norms
COGUANOR establish to use maximum concentrations of 500 mg/Kg and 200 mg/Kg, for
nitrates and nitrites respectively. |
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