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Authors
Abstract(s)
O processamento de alimentos desempenhou um papel crucial no aumento da procura por produtos cárneos, permitindo estender a vida útil dos mesmos, reduzindo perdas e desperdícios alimentares. No entanto, os consumidores, atualmente, concentram-se em aspetos para além destas conquistas uma vez que estão preocupados com o uso de ingredientes artificiais e aditivos alimentares.
O objetivo do presente trabalho consistiu em estudar o efeito da redução de nitrito de sódio, em consonância com o Regulamento (UE) nº2108 (2023), na estabilidade e segurança de produtos cárneos processados, nomeadamente, fiambre da perna, salsicha tipo frankfurt e chouriço corrente. As fórmulas originais destes produtos foram ajustadas, de modo a reduzir o seu conteúdo em nitrito de sódio. Após a produção dos novos produtos, procedeu-se à recolha de amostras (amostras “Teste”), bem como de amostras de produtos com as fórmulas originais (amostras “Controlo”), de forma a realizar análises microbiológicas ao longo do prazo de validade dos produtos (Contagem de esporos de clostridium spp. sulfito-redutores, bactérias ácido-láticas a 30ºC, E. coli ß-glucuronidase positiva, Microrganismos a 30ºC, Enterobacteriaceae, Estafilococos coagulase positiva, Bolores e Leveduras, Listeria monocytogenes, pesquisa de Salmonella spp. e Listeria monocytogenes), à exceção das salsichas tipo frankfurt, que se estabeleceu um prazo de 7 dias, com diferentes temperaturas de incubação (37ºC, 55ºC e temperatura ambiente), após o qual as amostras de produto foram sujeitas às mesmas análises microbiológicas que os restantes produtos, bem como a provas de estabilidade e esterilidade (NP 4401-1, 2002; NP 2309-1, 1988).
Os resultados destas análises indicaram que a estabilidade das amostras de salsicha tipo frankfurt não foram afetadas, ao contrário das amostras de fiambre da perna, em que as amostras “Teste” revelaram Leveduras na terceira (T3) (1,80,7 Log UFC/g) e quarta (T4) semanas (2,22 Log UFC/g), e também no chouriço corrente, onde as amostras “Teste” apresentaram, a partir do primeiro mês (T1), valores médios elevados (1,80,7 Log UFC/g). Em ambos os casos, a segurança dos produtos revelou-se comprometida antes do termo do prazo de validade (30 dias e 90 dias, respetivamente). Neste contexto, foi possível concluir que apenas as salsichas tipo frankfurt não foram afetadas pela redução de nitrito de sódio, pelo que esta redução poderá ser implementada na indústria sem comprometer a segurança do produto durante o seu período de vida útil.
Food processing has played a crucial role by increasing the demand for meat products, allowing an extension of shelf life and reducing food loss and waste. However, consumers are now focusing on aspects beyond these achievements, as they are concerned about the use of artificial ingredients and food additives. The aim of this study was to investigate the effect of reducing sodium nitrite, in accordance with Regulation (EU) nº2108 (2023), on the stability and safety of processed meat products, specifically, Cooked Leg Ham, Frankfurt-type Sausages, and Chouriço. The original formulas of these products were adjusted to reduce their sodium nitrite content. After producing the new products, samples were collected (referred as "Test" samples), along with samples of the original products (referred as "Control" samples), to conduct microbiological analyses throughout the products' shelf life (Spores of Clostridium spp. sulfite-reducing bacteria, Lactic Acid Bacteria at 30ºC, E. coli β-glucuronidase, Microorganisms at 30ºC, Enterobacteriaceae, Coagulase positive Staphylococusi, Molds and Yeasts, Listeria monocytogenes, testing for Salmonella spp. and Listeria monocytogenes). An exception was made for the Frankfurt-type Sausages, which had a testing period of 7 days, with different incubation temperatures (37ºC, 55ºC, and room temperature), after which the product samples underwent the same microbiological analyses as the other products, as well as stability and sterility tests (NP 4401-1, 2002; NP 2309-1, 1988). The results of these analyses indicated that the stability of the Frankfurt-type Sausage samples was not affected, unlike the Cooked Leg Ham samples, where the "Test" samples revealed Yeasts in the third (T3) (1.8±0.7 Log CFU/g) and fourth (T4) weeks (2.2±2 Log CFU/g). Similarly, in the Chouriço, the "Test" samples showed elevated average values (1.8±0.7 Log CFU/g) starting from the first month (T1). In both cases, the safety of these products was compromised before their expiration dates (30 days and 90 days, respectively). In this context, it was concluded that only the Frankfurt-type Sausages were unaffected by the reduction of sodium nitrite, indicating that this reduction can be implemented in the industry without compromising product safety during its shelf life.
Food processing has played a crucial role by increasing the demand for meat products, allowing an extension of shelf life and reducing food loss and waste. However, consumers are now focusing on aspects beyond these achievements, as they are concerned about the use of artificial ingredients and food additives. The aim of this study was to investigate the effect of reducing sodium nitrite, in accordance with Regulation (EU) nº2108 (2023), on the stability and safety of processed meat products, specifically, Cooked Leg Ham, Frankfurt-type Sausages, and Chouriço. The original formulas of these products were adjusted to reduce their sodium nitrite content. After producing the new products, samples were collected (referred as "Test" samples), along with samples of the original products (referred as "Control" samples), to conduct microbiological analyses throughout the products' shelf life (Spores of Clostridium spp. sulfite-reducing bacteria, Lactic Acid Bacteria at 30ºC, E. coli β-glucuronidase, Microorganisms at 30ºC, Enterobacteriaceae, Coagulase positive Staphylococusi, Molds and Yeasts, Listeria monocytogenes, testing for Salmonella spp. and Listeria monocytogenes). An exception was made for the Frankfurt-type Sausages, which had a testing period of 7 days, with different incubation temperatures (37ºC, 55ºC, and room temperature), after which the product samples underwent the same microbiological analyses as the other products, as well as stability and sterility tests (NP 4401-1, 2002; NP 2309-1, 1988). The results of these analyses indicated that the stability of the Frankfurt-type Sausage samples was not affected, unlike the Cooked Leg Ham samples, where the "Test" samples revealed Yeasts in the third (T3) (1.8±0.7 Log CFU/g) and fourth (T4) weeks (2.2±2 Log CFU/g). Similarly, in the Chouriço, the "Test" samples showed elevated average values (1.8±0.7 Log CFU/g) starting from the first month (T1). In both cases, the safety of these products was compromised before their expiration dates (30 days and 90 days, respectively). In this context, it was concluded that only the Frankfurt-type Sausages were unaffected by the reduction of sodium nitrite, indicating that this reduction can be implemented in the industry without compromising product safety during its shelf life.
Description
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia, Universidade de Lisboa
Keywords
Nitrito de sódio produtos cárneos processados análises Microbiológicas estabilidade sodium nitrite Processed meat products microbiological analyses stability
Pedagogical Context
Citation
Diniz, C.O. Efeito da redução de nitrito de sódio em consonância com o Regulamento (CE) Nº 2108 de 2023 na estabilidade e segurança de produtos cárneos. Lisboa: ISA, 2024, 79 p. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa