Determinación cualitativa y cuantitativa de nitratos y nitritos en embutidos crudos artesanales e industriales, comercializados en el casco urbano de Mazatenango, Suchitepéquez.

Estrada Méndez, Alexandra Nicole (2020) Determinación cualitativa y cuantitativa de nitratos y nitritos en embutidos crudos artesanales e industriales, comercializados en el casco urbano de Mazatenango, Suchitepéquez. Other thesis, USAC.

Text Alexandra Nicole Estrada Mendez.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (3MB)

Abstract

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.

Actions (login required)

View Item