Formation of nitrate and nitrito in sardine (Triportheus angulatus (Spix & Agassiz, 1829) due to the thermal processing through the use of vegetable coal
Research suggests that in foods subjected to high temperature reactions between nitrosating compounds (nitrate and nitrite) and substances which can undergo nitrosation(proteins, amino acids, etc.) originate secondary substances such as nitrosamines. The aim of this study was to quantify the formati...
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2013 |
| País: | Brasil |
| Recursos: | Fundação Oswaldo Cruz (FIOCRUZ) |
| Repositório: | Vigilância Sanitária em Debate |
| Idioma: | português |
| OAI Identifier: | oai:ojs.visaemdebate.incqs.fiocruz.br:article/28 |
| Acesso em linha: | https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/28 |
| Access Level: | Acceso aberto |
| Palavra-chave: | nitrite nitrate fish Amazon nitrito nitrato pescado Amazônia. |
| Resumo: | Research suggests that in foods subjected to high temperature reactions between nitrosating compounds (nitrate and nitrite) and substances which can undergo nitrosation(proteins, amino acids, etc.) originate secondary substances such as nitrosamines. The aim of this study was to quantify the formation of nitrates and nitrites from protein degradation in sardine (Triportheus angulatus) arising from the baking done with charcoal barbecue in temperature and time controlled. The average of nitrates found in fresh samples, baked 30 minutes and 60 minutes was 0.0020% (m/m) 0.00001% (m/m) and 0.00001% (w/w) respectively and nitrite was 0.0001% (w/w), 0.0063% (w/w) and 0.0030% (w/w) respectively. The research suggests that the scope of the direct relationship between the formation of these compounds and nitrosating applying heat using charcoal for their preparation for consumption. |
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