Presencia de colorantes en productos carnicos : embutidos
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2004
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Universidad de Guayaquil. Facultad de Ciencias Químicas
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La presente investigación consistió en la determinación de las variables cualitativas y cuantitativas como son: pH - humedad – proteínas – nitritos, almidón y colorantes derivados de la hulla, de las cuales 60 muestras fueron de embutidos como son: salchichas, chorizos y mortadelas, objeto de la presente investigación.
Dicha investigación se realizó en los laboratorios de Control y Registro Sanitario de alimentos del Instituto Nacional de Higiene Leopoldo Izquieta Pérez de Guayaquil INH “LIP” de Guayaquil durante los meses de Junio a Noviembre del 2003. Las muestras de Embutidos son de industria ecuatoriana que llegan a los mercados sin número de lote y marca comercial.
De las muestras analizadas durante esta investigación un 60% están dentro de las especificaciones dadas por Norma INEN.
Los resultados de las muestras de embutidos analizados que dieron positivo para colorantes derivados de la hulla, a los mismos se los considera como una adulteración con fines de dar una mejor apariencia al producto.
En lo referente a los parámetros de pH, humedad y proteínas, de las muestras analizadas de Salchichas (20), Chorizos (20), Mortadelas (20), los resultados que se encontraron fueron que de las 3 variedades un 60% cumplía con Normas INEN, y en la identificación de nitritos y almidón en las 60 muestras analizadas hay presencia de los mismos.
Por lo expuesto se sugiere a las autoridades competentes que realicen controles de muestreo a los distintos mercados de la ciudad para tener control y que cumpla con los requisitos establecidos en las Normas INEN y de esta manera asegurar que el usuario consuma un producto de calidad.
The present investigation consisted on the determination of the qualitative and quantitative variables as they are: pH - humidity-proteins-saltpeters, starch and derivative colorings of the coal, of which 60 samples were of sausages as they are: sausages, sausages and mortadellas, object of the present investigation. This investigation was carried out in the laboratories of Control and Sanitary Registration of allowances of the National Institute of Hygiene Leopoldo Izquieta Pérez from Guayaquil INH “LIP” during the months of June to November of the 2003. The samples of Sausages are of Ecuadorian industry that you/they arrive at the markets without lot number and commercial mark. Of the samples analyzed during this investigation 60% they are inside the specifications given by Norma INEN. The results of the samples of analyzed sausages that they gave positive for derivative colorings of the coal, to the same ones it considers them to him like an adulteration with ends of giving a better appearance to the product. Regarding the pH parameters, humidity and proteins, of the analyzed samples of Sausages (20), Sausages (20), Mortadellas (20), the results that they were they were that of the 3 varieties 60% fulfilled Norms INEN, and in the identification of saltpeters and starch in the 60 analyzed samples is presence of the same ones. For that exposed it is suggested to the competent authorities that you/they carry out sampling controls to the different markets of the city to have control and that it fulfills the requirements settled down in the Norms INEN and this way to assure that the user consummates a product of quality.
The present investigation consisted on the determination of the qualitative and quantitative variables as they are: pH - humidity-proteins-saltpeters, starch and derivative colorings of the coal, of which 60 samples were of sausages as they are: sausages, sausages and mortadellas, object of the present investigation. This investigation was carried out in the laboratories of Control and Sanitary Registration of allowances of the National Institute of Hygiene Leopoldo Izquieta Pérez from Guayaquil INH “LIP” during the months of June to November of the 2003. The samples of Sausages are of Ecuadorian industry that you/they arrive at the markets without lot number and commercial mark. Of the samples analyzed during this investigation 60% they are inside the specifications given by Norma INEN. The results of the samples of analyzed sausages that they gave positive for derivative colorings of the coal, to the same ones it considers them to him like an adulteration with ends of giving a better appearance to the product. Regarding the pH parameters, humidity and proteins, of the analyzed samples of Sausages (20), Sausages (20), Mortadellas (20), the results that they were they were that of the 3 varieties 60% fulfilled Norms INEN, and in the identification of saltpeters and starch in the 60 analyzed samples is presence of the same ones. For that exposed it is suggested to the competent authorities that you/they carry out sampling controls to the different markets of the city to have control and that it fulfills the requirements settled down in the Norms INEN and this way to assure that the user consummates a product of quality.
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INDUSTRIA DE LA CARNE, COLORANTES EN EMBUTIDOS