Examinando por Materia "Productos de la Carne"

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Acceso abierto
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.
Acceso abierto
Determinación de nitritos y nitratos en hamburguesas de carne expendidas en el mercado Huamantanga – Puente Piedra, junio–diciembre 2019
(Universidad Privada Norbert Wiener, 2021-01-30) Navarro Agapito, Juan; Jaramillo Briceño, Marilú Ricardina
The objective of this research was to determine the content of nitrites and nitrates in the highest-demand meat hamburgers sold at the Huamantanga Market in Puente Piedra, between June and December 2019. The methodology was descriptive-comparative with a quantitative approach. 30 samples of the highest-demand meat hamburgers, acquired from stalls at the Huamantanga Market, were analyzed. The instrument used for the quantitative analysis was the UV spectrophotometer, at a wavelength of 538 nm, according to NTP-ISO 2918 ("Meat and meat products, Determination of nitrite content") and NTP-ISO 3091 ("Meat and meat products. Determination of nitrate content"). Results showed that the San Fernando brand hamburgers had an average content of 9.10 ppm for nitrites and 53.30 ppm for nitrates, while the El Gordito brand contained an average of 4.51 ppm for nitrites and 26.42 ppm for nitrates. It was concluded that the concentration of nitrites and nitrates in the highest-demand meat hamburgers sold did not exceed the values set by the Codex Alimentarius (125 ppm for nitrites and 500 ppm for nitrates), with both brands presenting values below the maximum permissible limit.
Acceso abierto
Determinación de nitritos y nitratos en salchichas expendidas en el mercado La Unión – San Juan de Lurigancho, octubre–diciembre 2018
(Universidad Privada Norbert Wiener, 2019-03-19) Salinas Quispe, Jhulissa Rosana; Ugaz Villalobos, James Bener; Ramos Jaco, Antonio Guillermo
This descriptive and cross-sectional study aimed to determine the concentration of nitrites and nitrates in sausages sold at the La Unión Market, San Juan de Lurigancho, from October to December 2018. The spectrophotometric method at 538 nm was employed. The results showed that the average nitrite concentrations in the fresh (116.48 ± 3.58 mg/kg) and refrigerated (114.77 ± 3.3 mg/kg) sausage groups did not exceed the limits established by the Codex Alimentarius (125 ppm) and INDECOPI (200 mg/kg). However, the fried sausage group (166.58 ± 19.51 mg/kg) exceeded the Codex Alimentarius limit. Regarding nitrate concentrations, the fresh sausage group had an average of 453.63 ± 18.48 mg/kg, which did not exceed the INDECOPI limit (500 mg/kg). In the refrigerated sausage group, the Tuxa brand (511.98 ± 3.11 mg/kg) exceeded the established standard, as did the fried sausage group, Otto Kunz brand (509.47 ± 0.99 mg/kg). In conclusion, nitrite concentrations in the fried sausage group exceeded the limit, as did nitrate concentrations in the Tuxa brand for the refrigerated group and the Otto Kunz brand for the fried group.