Formation of nitrate and nitrito in sardine (Triportheus angulatus (Spix & Agassiz, 1829) due to the thermal processing through the use of vegetable coal

Authors

  • Daniel Wolinger Marcondes Laboratório Central de Saúde Pública do Amazonas (LACEN - AM), Manaus, AM, Brasil Author

DOI:

https://doi.org/10.3395/vd.v1n3.28

Keywords:

nitrite, nitrate, fish, Amazon

Abstract

Research suggests that in foods subjected to high temperature reactions between nitrosating compounds (nitrate and nitrite) and substances which can undergo nitrosation(proteins, amino acids, etc.) originate secondary substances such as nitrosamines. The aim of this study was to quantify the formation of nitrates and nitrites from protein degradation in sardine (Triportheus angulatus) arising from the baking done with charcoal barbecue in temperature and time controlled. The average of nitrates found in fresh samples, baked 30 minutes and 60 minutes was 0.0020% (m/m) 0.00001% (m/m) and 0.00001% (w/w) respectively and nitrite was 0.0001% (w/w), 0.0063% (w/w) and 0.0030% (w/w) respectively. The research suggests that the scope of the direct relationship between the formation of these compounds and nitrosating applying heat using charcoal for their preparation for consumption.

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Author Biography

  • Daniel Wolinger Marcondes, Laboratório Central de Saúde Pública do Amazonas (LACEN - AM), Manaus, AM, Brasil
    Farmaceutico Bioquimico responsavel pelo laboratorio de analises fisico-quimicas do setor de produtos do laboratorio central de saude publica do amazonas - LACEN AM.

Published

2013-08-30

Issue

Section

Articles

How to Cite

Formation of nitrate and nitrito in sardine (Triportheus angulatus (Spix & Agassiz, 1829) due to the thermal processing through the use of vegetable coal. (2013). Health Surveillance under Debate: Society, Science & Technology , 1(3), 43-48. https://doi.org/10.3395/vd.v1n3.28

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