Sodium content in meat products: suitability to labeling and the voluntary agreements
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41692 |
Resumo: | This study was undertaken to evaluate the sodium concentration in meat products, to ascertain their appropriateness for labels and agreements set up between the Health Ministry and the Brazilian Association of Food Industries. A total of 96 meat derivative samples (italian salami, chicken pate, cooked ham, ham, sausage, bologna, tuscan sausage and smoked mixed sausage) were collected from different brands and batches. Using flame emission spectroscopy, the samples were analyzed for sodium levels based on the official methodology. It was observed that 46.9% of the companies showed values in nutritional labeling to be noncompliant with the Brazilian legislation. In fact, 31.2% of the brands assessed failed to satisfy the sodium reduction target decided upon for 2017. The italian salami was the product with the higher sodium content present a average value among the brands of 1716.11 mg 100 g-1. It became evident that merely implementing voluntary agreements had failed to provide total adequacy in the sodium content of the meat products. There is also great need for the industries to be more engaged in finding substitutes to minimize the sodium levels in the foods, without inducing significant alterations in the physicochemical, microbiological and technological features of the products, apart from the higher inspection by the government agencies in terms of agreement compliance and population awareness. |
id |
UEL-11_d5af9ab4a65c1d35211a9e1bf6692324 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/41692 |
network_acronym_str |
UEL-11 |
network_name_str |
Semina. Ciências Agrárias (Online) |
repository_id_str |
|
spelling |
Sodium content in meat products: suitability to labeling and the voluntary agreementsConteúdo de sódio em produtos cárneos: adequação à rotulagem e aos acordos voluntáriosFlame photometryHypertensionLegislationMeat derivativesSalt.Derivados cárneosEspectrometria de chamaHipertensãoLegislaçãoSal.This study was undertaken to evaluate the sodium concentration in meat products, to ascertain their appropriateness for labels and agreements set up between the Health Ministry and the Brazilian Association of Food Industries. A total of 96 meat derivative samples (italian salami, chicken pate, cooked ham, ham, sausage, bologna, tuscan sausage and smoked mixed sausage) were collected from different brands and batches. Using flame emission spectroscopy, the samples were analyzed for sodium levels based on the official methodology. It was observed that 46.9% of the companies showed values in nutritional labeling to be noncompliant with the Brazilian legislation. In fact, 31.2% of the brands assessed failed to satisfy the sodium reduction target decided upon for 2017. The italian salami was the product with the higher sodium content present a average value among the brands of 1716.11 mg 100 g-1. It became evident that merely implementing voluntary agreements had failed to provide total adequacy in the sodium content of the meat products. There is also great need for the industries to be more engaged in finding substitutes to minimize the sodium levels in the foods, without inducing significant alterations in the physicochemical, microbiological and technological features of the products, apart from the higher inspection by the government agencies in terms of agreement compliance and population awareness.O objetivo deste trabalho foi determinar a concentração de sódio em produtos cárneos a fim de verificar sua adequação aos rótulos e aos acordos de redução estabelecidos entre Ministério da Saúde e Associação Brasileira das Indústrias da Alimentação. Foram coletadas 96 amostras de derivados cárneos (salame tipo italiano, patê de frango, presunto cozido, apresuntado, salsicha, mortadela, linguiça toscana e linguiça mista defumada) de diferentes marcas e lotes, as quais foram analisadas quanto ao conteúdo de sódio, empregando espectroscopia de emissão de chama, conforme metodologia oficial. Foi observado que 46,9% das empresas estavam com os valores expressos na rotulagem nutricional em desacordo com a legislação brasileira e 31,2% das marcas avaliadas não cumpriram a meta para redução de sódio acordada para 2017. O salame tipo italiano foi o produto que apresentou maior conteúdo de sódio, com valor médio entre as marcas de 1716,11 mg 100 g-1. Verificou-se que somente a implantação de acordos voluntários não resulta em uma adequação total no teor de sódio nos produtos cárneos, bem como, faz-se necessário um maior engajamento das indústrias em encontrar alternativas para a redução de sódio nos alimentos sem que haja alterações significativas nos aspectos físico-químicos, microbiológicos e tecnológicos dos produtos, além de uma maior fiscalização dos órgãos governamentais referente ao cumprimento dos acordos e a conscientização da população.UEL2021-03-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4169210.5433/1679-0359.2021v42n3p1087Semina: Ciências Agrárias; Vol. 42 No. 3 (2021); 1087-1100Semina: Ciências Agrárias; v. 42 n. 3 (2021); 1087-11001679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41692/29159Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFurlan, Valcenir Júnior MendesMello, Kauan TrindadeUgalde, Fábio ZacouteguyCunha, João Pedro da SilvaPires, Rafaela GarayCentenaro, Graciela Salete2022-10-04T12:44:16Zoai:ojs.pkp.sfu.ca:article/41692Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-04T12:44:16Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Sodium content in meat products: suitability to labeling and the voluntary agreements Conteúdo de sódio em produtos cárneos: adequação à rotulagem e aos acordos voluntários |
title |
Sodium content in meat products: suitability to labeling and the voluntary agreements |
spellingShingle |
Sodium content in meat products: suitability to labeling and the voluntary agreements Furlan, Valcenir Júnior Mendes Flame photometry Hypertension Legislation Meat derivatives Salt. Derivados cárneos Espectrometria de chama Hipertensão Legislação Sal. |
title_short |
Sodium content in meat products: suitability to labeling and the voluntary agreements |
title_full |
Sodium content in meat products: suitability to labeling and the voluntary agreements |
title_fullStr |
Sodium content in meat products: suitability to labeling and the voluntary agreements |
title_full_unstemmed |
Sodium content in meat products: suitability to labeling and the voluntary agreements |
title_sort |
Sodium content in meat products: suitability to labeling and the voluntary agreements |
author |
Furlan, Valcenir Júnior Mendes |
author_facet |
Furlan, Valcenir Júnior Mendes Mello, Kauan Trindade Ugalde, Fábio Zacouteguy Cunha, João Pedro da Silva Pires, Rafaela Garay Centenaro, Graciela Salete |
author_role |
author |
author2 |
Mello, Kauan Trindade Ugalde, Fábio Zacouteguy Cunha, João Pedro da Silva Pires, Rafaela Garay Centenaro, Graciela Salete |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Furlan, Valcenir Júnior Mendes Mello, Kauan Trindade Ugalde, Fábio Zacouteguy Cunha, João Pedro da Silva Pires, Rafaela Garay Centenaro, Graciela Salete |
dc.subject.por.fl_str_mv |
Flame photometry Hypertension Legislation Meat derivatives Salt. Derivados cárneos Espectrometria de chama Hipertensão Legislação Sal. |
topic |
Flame photometry Hypertension Legislation Meat derivatives Salt. Derivados cárneos Espectrometria de chama Hipertensão Legislação Sal. |
description |
This study was undertaken to evaluate the sodium concentration in meat products, to ascertain their appropriateness for labels and agreements set up between the Health Ministry and the Brazilian Association of Food Industries. A total of 96 meat derivative samples (italian salami, chicken pate, cooked ham, ham, sausage, bologna, tuscan sausage and smoked mixed sausage) were collected from different brands and batches. Using flame emission spectroscopy, the samples were analyzed for sodium levels based on the official methodology. It was observed that 46.9% of the companies showed values in nutritional labeling to be noncompliant with the Brazilian legislation. In fact, 31.2% of the brands assessed failed to satisfy the sodium reduction target decided upon for 2017. The italian salami was the product with the higher sodium content present a average value among the brands of 1716.11 mg 100 g-1. It became evident that merely implementing voluntary agreements had failed to provide total adequacy in the sodium content of the meat products. There is also great need for the industries to be more engaged in finding substitutes to minimize the sodium levels in the foods, without inducing significant alterations in the physicochemical, microbiological and technological features of the products, apart from the higher inspection by the government agencies in terms of agreement compliance and population awareness. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41692 10.5433/1679-0359.2021v42n3p1087 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41692 |
identifier_str_mv |
10.5433/1679-0359.2021v42n3p1087 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41692/29159 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 42 No. 3 (2021); 1087-1100 Semina: Ciências Agrárias; v. 42 n. 3 (2021); 1087-1100 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1750315432531722240 |