Examinando por Autor "Reyes Romero, Denis Hernán"

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    Determinación de la concentración de nitritos y nitratos en carnes procesadas nacionales e importadas expendidas en supermercados del Cercado de Lima. Setiembre–noviembre 2019
    (Universidad Privada Norbert Wiener, 2020-11-29) Reyes Romero, Denis Hernán; Ricci Castro, Elizabeth; Ramos Jaco, Antonio Guillermo
    Nitrites and nitrates are food additives present in meats, where the maximum permissible concentrations are established by regulations from the National Institute of Quality (INACAL) and the Codex Alimentarius. The objective was to determine the concentration of nitrites and nitrates in national and imported processed meats sold in supermarkets in Cercado de Lima. Methodology: The research was descriptive and prospective, with a non-experimental design. The sample consisted of 17 national and 17 imported processed meat samples, obtained randomly. The analytical technique employed was UV-Visible spectrophotometry. Results: The results for nitrite concentration in national processed meats reported a minimum value of 19.46 mg/kg and a maximum of 38.96 mg/kg, while imported meats had a maximum value of 58.65 mg/kg and a minimum of 28.65 mg/kg. Nitrate concentrations in national meats ranged between 56.57 mg/kg and 84.65 mg/kg, while imported meats showed concentrations between 68.93 mg/kg and 97.27 mg/kg. Conclusions: The concentrations of nitrates and nitrites in national and imported processed meats sold in supermarkets in Cercado de Lima are within the parameters approved by INACAL in NTP 201.048-1:1999 (reviewed 2019), which sets the value at 200 ppm for nitrites and 500 ppm for nitrates, and according to the Codex Alimentarius, 125 ppm for nitrites.