SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/55176 |
Resumo: | This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.Key words: dairy products, flame photometry, nutrition labeling, salt. |
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SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELINGTEOR DE SÓDIO EM QUEIJOS: ADEQUAÇÃO AO ACORDO VOLUNTÁRIO E A ROTULAGEMThis study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.Key words: dairy products, flame photometry, nutrition labeling, salt.O objetivo deste trabalho foi determinar a concentração de sódio em queijos comercializados na região da fronteira oeste do Rio Grande do Sul. Foram coletadas 30 amostras de queijos (Parmesão ralado, Muçarela, Prato e Artesanal) de diferentes marcas e lotes, as quais foram analisadas em quadruplicata quanto ao conteúdo de sódio, empregando a espectroscopia de emissão atômica. A quantificação do teor de sódio permitiu constatar que houve diferença significativa entre os lotes de todas as marcas de queijos avaliadas. Os resultados indicaram que 44,4% das empresas estavam com os valores da rotulagem nutricional em desacordo com a legislação. Além disso, 77,8% das marcas não cumprem a meta para redução de sódio acordada entre o Ministério da Saúde e Associação Brasileira das Indústrias da Alimentação, a qual deveria ter sido alcançada até o final do ano de 2016. Em relação aos queijos Artesanais não foram registradas altas concentrações de sódio. O queijo Parmesão ralado destacou-se pelo elevado conteúdo de sódio em sua formulação (2014,56 mg/100 g) e também pelo aumento da adição deste mineral com o passar dos anos. Com isso, evidencia-se a negligência da indústria em relação aos consumidores, devido à ausência de leis para padronizar a adição de sal na preparação de queijos.Palavras-chave: fotometria de chama; produtos lácteos; rotulagem nutricional; sal.Universidade Federal de Goiás2019-03-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/55176Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 20 (2019): Continuous publication; 1-13Ciência Animal Brasileira / Brazilian Animal Science; v. 20 (2019): Publicação contínua; 1-131809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGenghttps://revistas.ufg.br/vet/article/view/55176/32809https://revistas.ufg.br/vet/article/view/55176/32810Copyright (c) 2019 Ciência Animal Brasileirainfo:eu-repo/semantics/openAccessZacouteguy Ugalde, FábioTrindade Mello, KauanCentenaro, Graciela SaleteMendes Furlan, Valcenir Júnior2023-03-23T18:49:21Zoai:ojs.revistas.ufg.br:article/55176Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2023-03-23T18:49:21Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)false |
dc.title.none.fl_str_mv |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING TEOR DE SÓDIO EM QUEIJOS: ADEQUAÇÃO AO ACORDO VOLUNTÁRIO E A ROTULAGEM |
title |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING |
spellingShingle |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING Zacouteguy Ugalde, Fábio |
title_short |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING |
title_full |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING |
title_fullStr |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING |
title_full_unstemmed |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING |
title_sort |
SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING |
author |
Zacouteguy Ugalde, Fábio |
author_facet |
Zacouteguy Ugalde, Fábio Trindade Mello, Kauan Centenaro, Graciela Salete Mendes Furlan, Valcenir Júnior |
author_role |
author |
author2 |
Trindade Mello, Kauan Centenaro, Graciela Salete Mendes Furlan, Valcenir Júnior |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Zacouteguy Ugalde, Fábio Trindade Mello, Kauan Centenaro, Graciela Salete Mendes Furlan, Valcenir Júnior |
description |
This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. A total of 30 cheese samples (grated Parmesan, Mozzarella, Prato and Artisanal) were collected from different brands and lots. After analyzing them under atomic emission spectroscopy, in quadruplicate, the sodium levels were ascertained. From the quantification of the sodium content significant differences were noted among the lots of all the cheese brands assessed. The results clearly revealed that 44.4% of the companies had listed nutritional values on the labels that were noncompliant with the legislation. Besides, 77.8% of the brands failed to reduce the sodium concentration to the levels jointly decided upon by the Ministry of Health and Brazilian Association of Food Industries, which should have been achieved ideally towards the end of 2016. While the Artisanal cheeses did not register high concentrations of sodium, the formulation of the grated Parmesan cheese was characterized by its high sodium content (2014.56 mg/100 g), as well as by its steady rise in sodium concentration over the years. This is indicative of the inattentiveness of the industry towards the consumers, as stringent laws to standardize the quantity of added salt in cheeses preparations are nonexistent.Key words: dairy products, flame photometry, nutrition labeling, salt. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-08 |
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://revistas.ufg.br/vet/article/view/55176 |
url |
https://revistas.ufg.br/vet/article/view/55176 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/55176/32809 https://revistas.ufg.br/vet/article/view/55176/32810 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Ciência Animal Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Ciência Animal Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 20 (2019): Continuous publication; 1-13 Ciência Animal Brasileira / Brazilian Animal Science; v. 20 (2019): Publicação contínua; 1-13 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1799705099198529536 |