Avaliação da concentração de sódio em produtos cárneos embutidos

Abstract

Currently, the sodium intake in the form of sodium chloride, common salt, exceeds the nutritional recommendations. Although it has as main action flavor foods it is also important as a chemical preservative. Its excess consumption can cause some diseases, among them increase blood pressure, which increases the risk of cardiovascular disease. Given this context, the objective of this study was to determine the concentration of sodium in meat products. We selected four meat products (sausage, bologna, cooked and smoked sausage and mixed Tuscan sausage) of different brands and lots. The sodium content of samples was analyzed using flame photometry, according to the official method.The average results were compared with the limits recommended by technical cooperation agreements signed between the Ministry of Health and entities representing the food industry. From the results it was found that the average sodium concentration on the sausage class ranged from 814.97 a 1080.5 mg/100g, in class bologna ranged from 850.33 a 1062.94 mg/100g, in sausage cooked and smokers the changed was 994.34 a 994,34 mg/ 100g, the sausage class mixed cooked and smoked the change was 994.34 to 1879.39 mg/100g and the class of the Tuscan sausage from 886.56 to 993.90 mg/100g. Assessing the sodium content declared on the label of the meat products, only three samples are not meeting the target for the year 2015. Considering the experimental results, 75% of the evaluated brands have already achieved the target for 2017.