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Qualidade dos produtos cárneos: monitorização dos sulfitos em carnes picadas e preparados de carne pela técnica de Monier-William modificada
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Abstract(s)
A carne moída e derivados são dos produtos cárneos mais consumidos em Portugal. Estes produtos apresentam-se no mercado sob diversas formas, nomeadamente, carne picada fresca ou preparados de carne (almôndegas, hambúrgueres e salsichas frescas).
Os sulfitos são um dos principais conservantes utilizados nos preparados de carne, não só para aumentar o seu prazo de validade, mas também, para alterar as suas propriedades organoléticas, nomeadamente a cor.
Este trabalho teve como objetivo o desenvolvimento e validação de um método de ensaio para a análise de sulfitos em amostras de carne picada e de preparados de carne, de forma a avaliar os potenciais riscos para a saúde associados ao seu consumo.
A metodologia selecionada para a análise de sulfitos foi o método de Monier-Williams modificado, o qual foi validado através da determinação de vários parâmetros de qualidade, nomeadamente, limite de deteção (LD) e de quantificação (LQ), precisão, veracidade e efeito de matriz (recuperação).
O LD e LQ do método foram de 2,5 mg/kg e 8,2 mg/kg, respetivamente. O método apresentou uma boa exatidão para a maioria das amostras, com desvios padrão relativos inferiores a 10% e recuperação entre os 77% e 107% para as várias amostras de carne.
O programa de monitorização englobou 45 amostras de vários tipos de carne picada e preparados de carne picada (hambúrguer, almôndegas e salsichas), com diferentes tipos de carne (vaca, porco, frango, peru ou carnes mistas). As amostras foram adquiridas nas grandes superfícies, como supermercados, e em pequenos talhos regionais.
Nenhum preparado de carne ultrapassou a concentração limite legal de 450 mg/kg SO2. As amostras apresentaram concentrações de sulfitos entre 14 mg/kg SO 2 e 359 mg/kg SO2. Algumas amostras de carne picada fresca apresentaram concentrações de sulfitos acima do limite de quantificação, violando o requisito da não presença deste aditivo neste tipo de produto.
Na avaliação dos rótulos relativamente à presença de sulfitos no produto alimentar, verificou-se que apenas 53% dos produtos cárneos analisados continham a designação de sulfitos na sua embalagem.
O resultado do estudo de monitorização permitiu avaliar quais os sectores onde deverá haver uma maior disponibilização da informação e onde a correta rotulagem deverá ser incrementada, para que o consumidor possa escolher o produto mais seguro, de forma consciente.
Minced meat and meat products are some of the most consumed meat products in Portugal. These products come on the market in various forms, such as minced meat or meat preparations (meatballs, hamburgers, and fresh sausages). Sulphites are one of the main preservatives used in meat preparations to increase their shelf time and change their organoleptic properties, such as colour. This work aims to develop and validate a test method to analyzing sulphites in minced meat and meat preparations, to be able to assess the potential health risks associated with the consumption of these products. The work methodology for the analysis of sulphites was the Monier-Williams modified method, which was validated by determining several parameters, such as, the limit of detection (LOD) and limit of quantification (LOQ), precision, trueness and matrix effect (recovery). The LOD and LOQ were 2,5 mg/kg and 8,2 mg/kg, respectively. The method showed a good accuracy for most of the samples, with a relative standard deviation lower than 10% and recovery values between 77% and 107% for the various samples of meat. The monitoring program included 45 samples of meat, minced meat and meat preparations (hamburgers, meatballs and sausages), in different meat types (beef, pork, chicken, turkey or mixed meat). They were acquired in large stores, such as supermarkets and small business butchers. No meat preparations exceeded the legal limit concentration of 450 mg/kg SO 2 . The sulphite found in the samples ranges from 14 mg/kg SO 2 to 359 mg/kg SO 2 . A few minced meat samples were above the limit of quantification, violating the requirement of this type of product’s absence of this additive. The evaluation of the labels regarding the reference to the sulphites presence in the food product indicated that only 53% of the meat products contained sulphites designation of in their packaging. These results showed which sectors should have more information available and where correct labelling should be increased to choose the safest product consciously.
Minced meat and meat products are some of the most consumed meat products in Portugal. These products come on the market in various forms, such as minced meat or meat preparations (meatballs, hamburgers, and fresh sausages). Sulphites are one of the main preservatives used in meat preparations to increase their shelf time and change their organoleptic properties, such as colour. This work aims to develop and validate a test method to analyzing sulphites in minced meat and meat preparations, to be able to assess the potential health risks associated with the consumption of these products. The work methodology for the analysis of sulphites was the Monier-Williams modified method, which was validated by determining several parameters, such as, the limit of detection (LOD) and limit of quantification (LOQ), precision, trueness and matrix effect (recovery). The LOD and LOQ were 2,5 mg/kg and 8,2 mg/kg, respectively. The method showed a good accuracy for most of the samples, with a relative standard deviation lower than 10% and recovery values between 77% and 107% for the various samples of meat. The monitoring program included 45 samples of meat, minced meat and meat preparations (hamburgers, meatballs and sausages), in different meat types (beef, pork, chicken, turkey or mixed meat). They were acquired in large stores, such as supermarkets and small business butchers. No meat preparations exceeded the legal limit concentration of 450 mg/kg SO 2 . The sulphite found in the samples ranges from 14 mg/kg SO 2 to 359 mg/kg SO 2 . A few minced meat samples were above the limit of quantification, violating the requirement of this type of product’s absence of this additive. The evaluation of the labels regarding the reference to the sulphites presence in the food product indicated that only 53% of the meat products contained sulphites designation of in their packaging. These results showed which sectors should have more information available and where correct labelling should be increased to choose the safest product consciously.
Description
Tese de mestrado, Qualidade Alimentar e Saúde, 2021, Universidade de Lisboa, Faculdade de Farmácia
Keywords
Monier-Williams Sulfitos Carne picada Preparados de carne Teses de mestrado -2021