Browsing by Author "Romero Chichande, Kelly Dayana"

Now showing 1 - 1 of 1

Análisis del contenido de cloruro de sodio en mortadela comercial tipo I y validación de su etiqueta nutricional
(Universidad de Cuenca, 2024-09-26) Romero Chichande, Kelly Dayana; Donoso Moscoso, Silvana Patricia
Table salt, or sodium chloride, is an additive used in various forms in the food industry, vital for preservation and flavor in processed products. However, excessive intake can aggravate conditions such as arterial hypertension and cardiovascular diseases. The World Health Organization recommends consuming less than 5 g of salt per day, which is equivalent to approximately 85 mmol of sodium, to prevent and control such diseases. Processed meat products such as bologna are widely consumed and contribute large amounts of sodium to the diet. Therefore, it is important that consumers have access to products with the sodium concentration established by regulations and that nutrition labels disclose the actual amount of the nutrient. Due to the significant impact of excessive sodium consumption on health, this research was conducted to analyze the sodium chloride content in type I commercial mortadella and to validate the nutritional labeling and traffic light. Using Volhard's method, sodium chloride concentration was analyzed and sodium content was calculated in three brands of mortadella, using representative samples collected at three locations. The results showed that the amount of sodium is significantly higher than reported on the label in all three brands. One sample of the MZ brand exceeded the accepted threshold of up to 20%above the labeled value; however, all brands complied with the nutritional traffic light.