Determinação de nitrosaminas volateis em salsichas "hot dog". / Determination of volatile nitromines in hot-dog sausage.

AUTOR(ES)

Camila Braga Dutra

DATA DE PUBLICAÇÃO

2006

RESUMO

During the curing process, nitrite and nitrate are the principal ingridients udes for curing. They confer and colored color characteristic of the cured meat as sausage, and act as antioxidants and antimicrobial, comtrolling the growth of Clostridium botulinum. The most important toxic effect of the presence of nitrate and nitrite is the formation of nitrosamines. These are N-nitroso compounds that can be formed by the reaction of the nitrosating agents with secundary or tertiary amines. The major exposure to these compounds happens through foodstuffs, where the procedures of preparation and processing have great influence in the present amount of nitrosamines in the food. The formation of nitrosamines during the processing can be reduced by incorporation of inhibitors, such as, ascorbic acid or x-tocoferol. The volatile nitrosamines are the ones that occur in foods more frequentely, and are strong carcinogens in laboratory animals inducing tumors in a variety of organs. The purpose of the present study was to optimize and to validate a simple method using headspace sampling by solid-phase microextraction gas chromatography with thermal energy analyzer detector (HS-SOME-GC-TEA) for the determination of volatile nitrosamines in hot-dog sausages. The samples were purchased from local markets (Campinas, São Paulo). In the analyzed samples volatile nitrosamines have not been found in detectable levels. Different cooking procedures, as boiled in water and frying, did not contributr to the formation of nitrosamines. The results indicate the absence of nitrosamines in the samples nalyzed possibly because of low content of available nitrite for the reaction with the amines found in the meat and because of the action of dodium ascorbate acting as inhibitor for the formation of nitrosamines.

ASSUNTO(S)

volatile nitrosamines salsichas nitrosaminas volateis microextração em fase solida solide-phase microextraction sausages

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