Resumo

SEGURONDO LOZA, Romina; LINA TRIGO, Orsini Myriam  e  CESPEDES VALEROS, Lucero. Surveillance of nitrites and nitrates present in sausages expended in the markets: Rodríguez y Villa Fátima de La Paz city. Rev.Cs.Farm. y Bioq [online]. 2020, vol.8, n.1, pp.67-78. ISSN 2310-0265.

Abstract Introduction: Nitrites and Nitrates are food additives used as preservatives in meat pro-ducts, nitrites provide a characteristic reddish color in sausages, but they are also recognized as a carcinogenic agent. This is the reason why the maximum acceptance limitfor Nitrites is 125 mg NaNO2 / Kg sample. Objective: To carry out a surveillance of nitrites and nitrates present in the sausages sold in the Rodríguez and Villa Fátima markets of the city of La Paz. Method: For the determination of nitrites, the UV / Vis spectrophotometry method was used according to the requirements of the Bolivian Standard. Results: In the surveillance study carried out it was observed that 12% of the samples do not comply with the established parameter of maximum 125 mg NaNO2 / Kg sample according to the Bolivian Norm and the Argentine Food Code (CAA), however 88% of the samples analyzed if they meet this parameter. The average percentage of moisture in the samples was 60.34% and the average pH was 5.92 applying the Bolivian Standard methodology for meat products. Conclusions: In the determination of Humidity and pH, all of the samples met the acceptance requirements for both parameters. However, in the case of Nitrite determination, samples were found that contain values above the reference values, so it is important that the official control entities carry out routine surveillance of sausages that are sold in both markets, in order to that the additive Sodium Nitrite or Potassium Nitrite are used according to what is established, thus avoiding health problems for consumers.

Palavras-chave : Nitrites; nitrates; sausages; cancer; preservatives; additives.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )