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

Detalhes bibliográficos
Autor(a) principal: Youssef, Elza Youssef
Data de Publicação: 2011
Outros Autores: Garcia, Carlos Eduardo Rocha, Figueiredo, Berenice, Shimokomaki, Massami
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5742
Resumo: 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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spelling Residual levels of curing salts and its antioxidant effect in Jerked beefNíveis residuais de sais de cura e seu efeito antioxidante em jerked beefCharqui meatSodium nitrateSodium nitriteLipid oxidationRancity.CharqueNitrato de sódioNitrito de sódioOxidação lipídicaRancidez.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. Charque (CH) e Jerked beef (JB) são produtos cárneos salgados que diferenciam entre si pela utilização de sais de cura durante seu processamento. Amostras de CH (N=7) e JB (N=7) adquiridas aleatoriamente em supermercados da região de Londrina foram avaliadas quanto à concentração de nitrato e nitrito de sódio e a sua possível relação com a oxidação lipídica determinada segundo o número de TBARS. As amostras de JB apresentaram concentrações de nitrato entre 27,7 e 83,6 ppm e níveis máximos de 10,0 ppm para nitrito. A rancidez nas amostras de CH alcançou entre 1,03 a 1,78 mg de TBARS/Kg do produto enquanto no JB estes níveis foram de 0,23 a 1,38 mg TBARS/Kg de amostra. Os resultados demonstraram que as amostras de JB apresentaram concentrações de nitrito inferiores aos limites permitidos pela legislação e a presença dos sais de cura inibiu a oxidação lipídica em níveis até duas vezes menores que nas amostras de CH. UEL2011-07-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empirica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/574210.5433/1679-0359.2011v32n2p645Semina: Ciências Agrárias; Vol. 32 No. 2 (2011); 645-650Semina: Ciências Agrárias; v. 32 n. 2 (2011); 645-6501679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5742/8424Youssef, Elza YoussefGarcia, Carlos Eduardo RochaFigueiredo, BereniceShimokomaki, Massamiinfo:eu-repo/semantics/openAccess2016-03-09T17:00:22Zoai:ojs.pkp.sfu.ca:article/5742Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2016-03-09T17:00:22Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Residual levels of curing salts and its antioxidant effect in Jerked beef
Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef
title Residual levels of curing salts and its antioxidant effect in Jerked beef
spellingShingle Residual levels of curing salts and its antioxidant effect in Jerked beef
Youssef, Elza Youssef
Charqui meat
Sodium nitrate
Sodium nitrite
Lipid oxidation
Rancity.
Charque
Nitrato de sódio
Nitrito de sódio
Oxidação lipídica
Rancidez.
title_short Residual levels of curing salts and its antioxidant effect in Jerked beef
title_full Residual levels of curing salts and its antioxidant effect in Jerked beef
title_fullStr Residual levels of curing salts and its antioxidant effect in Jerked beef
title_full_unstemmed Residual levels of curing salts and its antioxidant effect in Jerked beef
title_sort Residual levels of curing salts and its antioxidant effect in Jerked beef
author Youssef, Elza Youssef
author_facet Youssef, Elza Youssef
Garcia, Carlos Eduardo Rocha
Figueiredo, Berenice
Shimokomaki, Massami
author_role author
author2 Garcia, Carlos Eduardo Rocha
Figueiredo, Berenice
Shimokomaki, Massami
author2_role author
author
author
dc.contributor.author.fl_str_mv Youssef, Elza Youssef
Garcia, Carlos Eduardo Rocha
Figueiredo, Berenice
Shimokomaki, Massami
dc.subject.por.fl_str_mv Charqui meat
Sodium nitrate
Sodium nitrite
Lipid oxidation
Rancity.
Charque
Nitrato de sódio
Nitrito de sódio
Oxidação lipídica
Rancidez.
topic Charqui meat
Sodium nitrate
Sodium nitrite
Lipid oxidation
Rancity.
Charque
Nitrato de sódio
Nitrito de sódio
Oxidação lipídica
Rancidez.
description 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. 
publishDate 2011
dc.date.none.fl_str_mv 2011-07-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa Empirica de Campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5742
10.5433/1679-0359.2011v32n2p645
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5742
identifier_str_mv 10.5433/1679-0359.2011v32n2p645
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5742/8424
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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. 32 No. 2 (2011); 645-650
Semina: Ciências Agrárias; v. 32 n. 2 (2011); 645-650
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_ 1799306062889746432

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