Determinación de la concentración de nitritos en salchicha tipo Frankfurt que se comercializa en los mercados de la ciudad de Cuenca

Abstract

Nitrites are food preservative that are used to prevent the proliferation of Clostridium botulinum and to produce a red color, which is characteristic of the sausages. This type of preservatives can have toxic effects, such as methemoglobinemia and nitrosamines considered as potent carcinogens, so it should be used in concentrations up to 125mg/kg, for nitrites as established by the NTE INEN 1338:96. (ANNEX 1) The objective of this research was to quantify the nitrite concentration by spectrophotometric method in Frankfurt sausage, NTE INEN 0784:85 (ANNEX 2), because it is a sausage of high consumption in Cuenca city , to take part in the preparation of fast food (Data obtained by survey, ANNEX 4) This paper is a descriptive study-Prospective-observational. Weworkedwith a universe of 259 samples Frankfurt sausages, expended in the 6 markets in Cuenca city: Mercado ¨El Arenal¨, Mercado ¨27 de Febrero¨, Mercado ¨12 de Abril¨, Mercado ¨10 de Agosto¨, Mercado ¨9 de Octubre¨, y Mercado ¨3 de Noviembre¨. Of which 90 samples are La Italiana brand, 61 La Europea samples, 61 samples of Friambrero Brand, 28 of Piggis samples, 11 samples of Projasa brand, 6 samples of Peleusi brand and finally 2 samples of Cuencana brand. The results indicate that the nitrite content in Frankfurt sausage Italian and European, 50% of the samples are within the permissible limits, while the remaining 50% outside. In Piggis, Friambrero, Projasa and Cuencana brands, 100% of the samples analyzed from each contain excessive nitrites. Finally, 100% of the samples corresponding to the mark Peleusi are within established limits.