Teores de nitratos e nitritos em conservas de carne comercializadas em londrina (PR)

Dionisio Borsato; Bernard Joseph Louis Gardes; Maria Aparecida F. Kawakoe

doi:10.5433/1679-0375.1989v10n4p235

Teores de nitratos e nitritos em conservas de carne comercializadas em londrina (PR)

Authors

Dionisio Borsato Universidade Estadual de Londrina
Bernard Joseph Louis Gardes Universidade Estadual de Londrina
Maria Aparecida F. Kawakoe Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0375.1989v10n4p235

Keywords:

Preserved meat, Nitrate, Nitrite.

Abstract

Nitrates and nitrites in 99 samples of preserved meat commercialized in Londrina (Brazilj were measured by Follett and Rate liff´s method. If was shown that the samples of mortadella, sausage and canned pates had nitrate and nitrite levels according to current legislation. One sample of salami gave a value of more than 500 p.p.m of nitrate. For 3 samples of ham and the greater number of pates in plastic packing, the levels of nitrite were higher than the legal limits.

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Author Biographies

Dionisio Borsato, Universidade Estadual de Londrina

Departamento de Química - CCE / Universidade Estadual de Londrina

Bernard Joseph Louis Gardes, Universidade Estadual de Londrina

Departamento de Química - CCE / Universidade Estadual de Londrina

Maria Aparecida F. Kawakoe, Universidade Estadual de Londrina

Departamento de Química - CCE / Universidade Estadual de Londrina

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Published

2004-12-15

How to Cite

Borsato, D., Gardes, B. J. L., & Kawakoe, M. A. F. (2004). Teores de nitratos e nitritos em conservas de carne comercializadas em londrina (PR). Semina: Ciências Exatas E Tecnológicas, 10(4), 235–238. https://doi.org/10.5433/1679-0375.1989v10n4p235

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Issue

Vol. 10 No. 4 (1989)

Section

Original Article

License

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