Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef

Elza Youssef Youssef; Carlos Eduardo Rocha Garcia; Berenice Figueiredo; Massami Shimokomaki

doi:10.5433/1679-0359.2011v32n2p645

Residual levels of curing salts and its antioxidant effect in Jerked beef

Authors

Elza Youssef Youssef Universidade Estadual de Londrina
Carlos Eduardo Rocha Garcia Universidade Estadual de Londrina
Berenice Figueiredo Universidade Estadual de Londrina
Massami Shimokomaki Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0359.2011v32n2p645

Keywords:

Charqui meat, Sodium nitrate, Sodium nitrite, Lipid oxidation, Rancity.

Abstract

Charqui meat (CH) and jerked beef (JB) are salted meat products basically differenciate from other by the absence and presence of curing salts, respectively. Seven Charqui meat and Jerked beef samples were obtained at random from Londrina region supermarkets and the possibility of curing salts to act as antioxidants was evaluated by quantitatively measurement of sodium nitrate and nitrite and their relationship its lipid oxidation. Sodium nitrate concentration varied from 27.7 to 83.6 ppm whereas sodium nitrite maximum value was 10.0 ppm in JB samples. The degree of lipid oxidation measured as TBARS in CH samples ranged from 1.03 to 1.78 mg of TBARS/Kg of sample whereas for JB this variation was from 0.23 to 1.38 mg of TBARS/Kg of sample. Our results demonstrated that JB samples presented lower concentration of sodium nitrite in relation to the limit allowed by the Brazilian legislation and the presence of sodium nitrate and nitrite inhibited notoriously the lipid oxidation in JB samples.

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Author Biographies

Elza Youssef Youssef, Universidade Estadual de Londrina

Drª. Em Ciências de Alimentos - Universidade de São Paulo, USP, Farmacêutico-Bioquímica - Depto de Ciência e Tecnologia de Alimentos. Universidade Estadual de Londrina, UEL. Rod. Celso Garcia Cid. Km 380, PR. 445, CEP 86.051-990, Londrina, PR.

Carlos Eduardo Rocha Garcia, Universidade Estadual de Londrina

Dr. em Ciência dos Alimentos, Depto de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, UEL. Farmacêutico. Endereço atual: Depto de Farmácia, Universidade Federal do Paraná, CEP 80210-170, Curitiba, PR.

Berenice Figueiredo, Universidade Estadual de Londrina

Química, bolsista de AT do CNPq. Técnica do Depto de Ciência e Tecnologia de Alimentos. Universidade Estadual de Londrina, UEL.

Massami Shimokomaki, Universidade Estadual de Londrina

Dr. em Ciência dos Alimentos. Universidade de São Paulo, Farmacêutico, Depto de Ciência e Tecnologia de Alimentos. Universidade Estadual de Londrina, UEL. Endereço atual: Universidade Tecnológica Federal do Paraná. Av. dos Pioneiros 3636, Londrina, PR.

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Published

2011-07-12

How to Cite

Youssef, E. Y., Garcia, C. E. R., Figueiredo, B., & Shimokomaki, M. (2011). Residual levels of curing salts and its antioxidant effect in Jerked beef. Semina: Ciências Agrárias, 32(2), 645–650. https://doi.org/10.5433/1679-0359.2011v32n2p645

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Issue

Vol. 32 No. 2 (2011)

Section

Articles

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