Determinação de sódio em queijos por espectroscopia de emissão atômica

Abstract

The objective of this work was to determine the concentration of sodium in different types of cheeses commercialized in the city of Itaqui-RS. Thirty samples of cheeses (grated parmesan, mozzarella, soft cheese and artisanal) of different brands and batches were collected, which were identified and analyzed in quadruplicates, regarding the content of sodium using atomic emission spectroscopy. The quantification of the sodium content showed that there was a significant difference between the lots of all brands of cheesesevaluated. The results indicated that 44.4% of the companies had the nutritional labeling values in disagreement with Brazilian legislation. In addition, 77.8% of the brands surveyed do not meet the goal for sodium reduction agreed between the Ministry of Health and ABIQ. In relation to the artisanal cheeses, high concentrations of sodium were not registered, however, the technological functions that the salt performs, mainly inhibiting the microorganisms, these low levels can compromise the quality of these products. The grated parmesan cheese was highlighted by the excess sodium in its formulation (2014.56 mg / 100 g) and also by the increase of the addition of this mineral over the years. This demonstrates the negligence of the industry towards consumers, with the consequent absence of laws to standardize a addition of salt in the preparation of cheeses.