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Verificação de Não Conformidades Relativas à Adição de Nitritos em Produtos Cárneos Processados Comercializados Em Grandes Superfícies
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A crescente utilização de aditivos alimentares pela indústria alimentar visa atender às exigências do mercado e garantir a conservação e propriedades tecnológicas dos produtos. Contudo, evidências associam os nitritos a riscos significativos para a saúde humana.
Assim, o objetivo deste trabalho consistiu em quantificar o teor de nitritos e nitratos presente em amostras de fiambres, de modo a perceber se as práticas da indústria cumprem com recomendações da União Europeia. Foi igualmente analisada a cor dos fiambres, para tentar correlacionar com o teor de nitritos e nitratos.
Para o desenvolvimento deste trabalho foram analisadas 44 amostras distintas, das várias classificações de Fiambre (Perna Extra, Pá, Perna Superior, Perna e Corrente), sendo 23 fatiados em cuvete e 21 à peça, fatiados na hora, obtidas em grandes superfícies.
Os resultados mostraram níveis residuais de nitritos inferiores ao regulamentado (67,5 mg/kg em NaNO2). As amostras fatiadas em cuvete mostraram um valor médio em nitritos de 3,86mg/kg, inferior ao obtido nas amostras à peça, fatiadas na hora, que apresentaram um valor médio de 6,71mg/kg. As amostras em cuvete mostraram um valor médio em nitratos de 18,25mg/kg, também inferior ao valor obtido nas amostras à peça, fatiadas, para as quais o valor médio foi de 24,69mg/kg. A presença de um teor em nitritos e nitratos inferior nas amostras em cuvete face às amostras à peça, pode estar relacionado com fatores como o tempo de contacto da superfície do fiambre com o oxigénio e luz. Para os diferentes tipos de classificação em cuvete, tem-se um valor médio de nitritos e nitratos de 2,35mg/kg e de 13,83mg/kg, respetivamente, para o fiambre da perna extra. Para o fiambre da pá, obteve-se um teor médio de 3,84mg de nitritos/kg e de 17,30mg de nitratos/kg. Relativamente ao fiambre da perna superior, o teor médio foi de 0,09 mg/kg, para os nitritos e de 7,17 mg/kg, para os nitratos. Por fim, no fiambre corrente obteve-se um teor médio de 5,50mg/kg de nitritos e de 23,89mg/kg, de nitratos. Quanto aos fiambres à peça, fatiados na hora, estes apresentaram um valor médio de 4,97mg de nitritos/kg e de 20,75mg de nitratos/kg, para o fiambre da perna extra. Para o fiambre da pá, obteve-se um teor médio de 8,60mg de nitritos/kg e de 31,86mg de nitratos/kg. Por fim, para os fiambres da perna superior e corrente, os teores médios de nitritos observados foram de 8,01mg/kg e de 13,09mg/kg, respetivamente. Já para os nitratos, os teores médios observados para os mesmos tipos de fiambre, foram de 20,77mg/kg e de 25,80mg/kg. O estudo permitiu identificar diferenças nos teores residuais de nitritos e nitratos, o que permite estudar e propor estratégias para a redução da utilização de nitritos, sem comprometer a estabilidade e segurança dos produtos, ao longo do prazo de validade.
The growing use of food additives by the food industry aims to meet market demands and guarantee the preservation and technological properties of products. However, evidence associates nitrites with significant risks to human health. The aim of this study was therefore to quantify the nitrite and nitrate content of ham samples in order to determine whether the industry's practices comply with European Union recommendations. The colour of the hams was also analysed in an attempt to correlate it with the nitrite and nitrate content. In order to carry out this work, 44 different samples were analysed, from the various ham classifications (Extra Leg, Shoulder, Upper Leg, Leg and Current), 23 of which were sliced in a cuvette and 21 were sliced by the piece, obtained from large stores. The results showed residual nitrite levels lower than the regulated level (67.5mg NaNO2/kg). The cuvette-sliced samples showed an average nitrite value of 3.86mg/kg, lower than that obtained from the freshly sliced piece samples, which showed an average value of 6.71mg/kg. The cuvette samples showed an average nitrate value of 18.25mg/kg, also lower than the value obtained from the sliced samples, for which the average value was 24.69mg/kg. The presence of a lower nitrite and nitrate content in the cuvette samples compared to the sliced samples may be related to factors such as the contact time of the ham surface with oxygen and light. For the different types of cuvette classification, there was an average nitrite and nitrate value of 2.35mg/kg and 13.83mg/kg, respectively, for the extra leg ham. For the shoulder ham, the average content was 3.84mg of nitrites/kg and 17.30mg of nitrates/kg. For the upper leg ham, the average content was 0.09 mg/kg for nitrites and 7.17 mg/kg for nitrates. Finally, the average content of nitrites was 5.50mg/kg and nitrates 23.89mg/kg for the current ham. As for the freshly sliced piece hams, they had an average value of 4.97mg of nitrites/kg and 20.75mg of nitrates/kg for the extra leg ham. For the shoulder ham, the average content was 8.60mg of nitrites/kg and 31.86mg of nitrates/kg. Finally, the average nitrite levels observed for the upper leg and current hams were 8.01mg/kg and 13.09mg/kg, respectively. As for nitrates, the average levels observed for the same types of ham were 20.77mg/kg and 25.80mg/kg. The study allowed us to identify differences in the residual levels of nitrites and nitrates, which allows us to study and propose strategies to reduce the use of nitrites, without compromising the stability and safety of the products, throughout the shelf life.
The growing use of food additives by the food industry aims to meet market demands and guarantee the preservation and technological properties of products. However, evidence associates nitrites with significant risks to human health. The aim of this study was therefore to quantify the nitrite and nitrate content of ham samples in order to determine whether the industry's practices comply with European Union recommendations. The colour of the hams was also analysed in an attempt to correlate it with the nitrite and nitrate content. In order to carry out this work, 44 different samples were analysed, from the various ham classifications (Extra Leg, Shoulder, Upper Leg, Leg and Current), 23 of which were sliced in a cuvette and 21 were sliced by the piece, obtained from large stores. The results showed residual nitrite levels lower than the regulated level (67.5mg NaNO2/kg). The cuvette-sliced samples showed an average nitrite value of 3.86mg/kg, lower than that obtained from the freshly sliced piece samples, which showed an average value of 6.71mg/kg. The cuvette samples showed an average nitrate value of 18.25mg/kg, also lower than the value obtained from the sliced samples, for which the average value was 24.69mg/kg. The presence of a lower nitrite and nitrate content in the cuvette samples compared to the sliced samples may be related to factors such as the contact time of the ham surface with oxygen and light. For the different types of cuvette classification, there was an average nitrite and nitrate value of 2.35mg/kg and 13.83mg/kg, respectively, for the extra leg ham. For the shoulder ham, the average content was 3.84mg of nitrites/kg and 17.30mg of nitrates/kg. For the upper leg ham, the average content was 0.09 mg/kg for nitrites and 7.17 mg/kg for nitrates. Finally, the average content of nitrites was 5.50mg/kg and nitrates 23.89mg/kg for the current ham. As for the freshly sliced piece hams, they had an average value of 4.97mg of nitrites/kg and 20.75mg of nitrates/kg for the extra leg ham. For the shoulder ham, the average content was 8.60mg of nitrites/kg and 31.86mg of nitrates/kg. Finally, the average nitrite levels observed for the upper leg and current hams were 8.01mg/kg and 13.09mg/kg, respectively. As for nitrates, the average levels observed for the same types of ham were 20.77mg/kg and 25.80mg/kg. The study allowed us to identify differences in the residual levels of nitrites and nitrates, which allows us to study and propose strategies to reduce the use of nitrites, without compromising the stability and safety of the products, throughout the shelf life.
Descrição
Palavras-chave
Aditivos Alimentares Fiambre Nitratos Nitritos Nitrosaminas