Keywords
ham (cooked), phosphorus determination
food additives, phosphorus determination in cooked harn
phosphorus determination in cooked ham
ham (cooked) , quality control
food additives, phosphorus determination in cooked harn
phosphorus determination in cooked ham
ham (cooked) , quality control
How to Cite
1.
Mucciolo P, Meira DR, Graner CAF. Phosphorus content in cooked ham and similar products. Rev Inst Adolfo Lutz [Internet]. 1977 Dec. 30 [cited 2024 Dec. 26];37(1-2):85-93. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37105
Abstract
With the intent of expanding previous results this work set
out to verify the phosphorus content in cooked ham and similar products manufactured
in 27 establishments located in the states of São Paulo, Paraná, Santa Catarina and Rio Grande do Sul, the region of the highest concentration of the
pork processing industry in Brazil. 222 samples were examined, being 109 of cooked
ham and 113 of similar products which are locally known as lean ham, pressed ham or Danish ham. The drying to a constant weight was done in an oven at 105°C
or on a special balance equiped with an infra-red radiation apparatus. The deterrnínation of phosphorus content, referred to as P.05' was done by a phosphomolibdic acid method, modified by the authors.
References
1. BENDALL, J. R. - The swelling effect of polyphosphates on lean meat. J. Sci. Fd Agric., 12: 468-72, 1954.
2. BIANCHI, E. - Les polyphosphates et la viande. Annls Falei], Expert. chim., 64 (693): 1-7, 1971.
3. BRASIL. Leis, decretos, etc. - Decreto nº 26 mar. 1965. Modifica o Decretoº 50.040 24 de janeiro de
1961, referente a normas reguladoras do emprego de aditivos para alimentos, alterado
pelo Decreto nº 691, de 13 de
março de 1962. Diário Oficial da União, Brasília, 9 abro 1965.
4. BRASIL. Ministério da Agricultura. Regulamento de inspeção industrial e sanitária
dos produtos de origem animal. Rio de Janeiro, Impr. nac., 1953.
5. DE MANN, J.M. - Analysis of phosphates in foods. In: SYMPOSIUM ON PHOSPHATES
IN FOOD PROCESSING. Westport, 1970. [Proceedings edited by
DE MAN, J.M. & MELNYCHYM, P.,
Westport, Avi Publishing, 1971. p.
38-48]
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Serviço da Alimentação da Previdência Social, 1960.
7. GORDON, A. - Polyphosphates in processing of cured meats, Fd Manufac., 46 (10): 63-4, 1971.
8. GRANER, C.A.F.; MEIRA, D.R. & MUCCIOLO, P. - Determinação do teor de fósforo em produtos cárneos: r. Método para dosagem do fósforo. Rev. Inst, Adolio Lutz, 35/36: No prelo. 1975/76.
9. GRANEl/., C.A.F.; TAMBURINI JR., R.; MUCCIOLO, P. & MEIRA, D.R. -
Determination du degré d'humidité de produits de charcuterie au moyen de Ia
balance a sechcir a lampe a inf'ra-rouge, et par des methods classiques. Annls Faleif . Expert. chim., 1977. [No prelo]
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54: 71-3, 1974.
11. INVERNIZZI, 1. & SAMPIETRO, C. - Dosaggio dei polifosfati aggiunti ai prosciuntti cotti e preparatí carnei. Boll. Laborat; chim. prov., 19: 865-70, 1968.
12. MAHON, J.H.; SCHLAMB, K. & BROTSKY, E. - General concepts applicable to the use of polyphosphates in red meats, poultry and seafood processing,
In: SYMPOSIUM ON PHOSPHATES
IN FOOD PROCESSING. Westport,
1970. [Proceedinys edited by DE MAN, J.M. & MELNYCHYM, P., Westport, Avi Publishing, 1971. p. 151-81]
13. MUCCIOLO, P.; MEIRA, D.R. & GRANER, C.A. F. - Polisfosfatos em conservas de carne. BoZ. Ofic. sanit: pan-amer., 1977. [No prelo]
14. MULLINS, A.M.; KELLEY, G.G. & BRADU, D. E. - The effect of various addítives on the stability of cured hams. Fd Technol.., 12: 227-30, 1958.
15. OHASHI, T. & SUGANO, S. - Combined effect of sodium chloride and polyphosphates
on the water-holding capacity of
various meat. J. Jap. Soe. Fd Nutr.,
26: 497-501, 1973.
16. PERRIN, C.H. & FERGUSON, P.A. - Note on the analysis of raw ham. J. Ass. off analit. Chem., 51: 971-2, 1968.
17. RONGEY, E.H.; KAHLENBERG, O.J. & NAUMANN, H.D. - Some factors influencing the uniformity and stability of color in cured hams. Fd Technol., 13: 640-4, 1959.
18. SWIFT, C.E. & ELLIS, n., - The action of phosphates in sausage products. I. Factors affecting the retention of phosphates treated ground meat. Fd T'echnoZ., 10: 546-9, 1956.
19. TIMS, M.J. & WATTS, B.M. - Protection of cooked meats with phosphates. Fd Technol., 12: 240-3, 1958.
20. VAN WAZER, J. R. - Chemistry of phosphates and condensed phosphates, In: SYMPOSIUM ON PHOSPHATES IN FOOD PROCESSING. Westport, 1970.
[Proceedinys edited by DE MAN, J.M. & MELNYCHYM, P., Westport, Avi Publishing, 1971. p. 1-23]
2. BIANCHI, E. - Les polyphosphates et la viande. Annls Falei], Expert. chim., 64 (693): 1-7, 1971.
3. BRASIL. Leis, decretos, etc. - Decreto nº 26 mar. 1965. Modifica o Decretoº 50.040 24 de janeiro de
1961, referente a normas reguladoras do emprego de aditivos para alimentos, alterado
pelo Decreto nº 691, de 13 de
março de 1962. Diário Oficial da União, Brasília, 9 abro 1965.
4. BRASIL. Ministério da Agricultura. Regulamento de inspeção industrial e sanitária
dos produtos de origem animal. Rio de Janeiro, Impr. nac., 1953.
5. DE MANN, J.M. - Analysis of phosphates in foods. In: SYMPOSIUM ON PHOSPHATES
IN FOOD PROCESSING. Westport, 1970. [Proceedings edited by
DE MAN, J.M. & MELNYCHYM, P.,
Westport, Avi Publishing, 1971. p.
38-48]
6. FRANCO, G. - Tabela de composição química dos alimentos. 3.a ed. Rio de Janeiro,
Serviço da Alimentação da Previdência Social, 1960.
7. GORDON, A. - Polyphosphates in processing of cured meats, Fd Manufac., 46 (10): 63-4, 1971.
8. GRANER, C.A.F.; MEIRA, D.R. & MUCCIOLO, P. - Determinação do teor de fósforo em produtos cárneos: r. Método para dosagem do fósforo. Rev. Inst, Adolio Lutz, 35/36: No prelo. 1975/76.
9. GRANEl/., C.A.F.; TAMBURINI JR., R.; MUCCIOLO, P. & MEIRA, D.R. -
Determination du degré d'humidité de produits de charcuterie au moyen de Ia
balance a sechcir a lampe a inf'ra-rouge, et par des methods classiques. Annls Faleif . Expert. chim., 1977. [No prelo]
10. HAUSER, E.; KÜNZLER, W.; KASSAI, A. ~ FREY, U. - Die zusarnmensetzung von Kochschinken. Fleischwirtschaft,
54: 71-3, 1974.
11. INVERNIZZI, 1. & SAMPIETRO, C. - Dosaggio dei polifosfati aggiunti ai prosciuntti cotti e preparatí carnei. Boll. Laborat; chim. prov., 19: 865-70, 1968.
12. MAHON, J.H.; SCHLAMB, K. & BROTSKY, E. - General concepts applicable to the use of polyphosphates in red meats, poultry and seafood processing,
In: SYMPOSIUM ON PHOSPHATES
IN FOOD PROCESSING. Westport,
1970. [Proceedinys edited by DE MAN, J.M. & MELNYCHYM, P., Westport, Avi Publishing, 1971. p. 151-81]
13. MUCCIOLO, P.; MEIRA, D.R. & GRANER, C.A. F. - Polisfosfatos em conservas de carne. BoZ. Ofic. sanit: pan-amer., 1977. [No prelo]
14. MULLINS, A.M.; KELLEY, G.G. & BRADU, D. E. - The effect of various addítives on the stability of cured hams. Fd Technol.., 12: 227-30, 1958.
15. OHASHI, T. & SUGANO, S. - Combined effect of sodium chloride and polyphosphates
on the water-holding capacity of
various meat. J. Jap. Soe. Fd Nutr.,
26: 497-501, 1973.
16. PERRIN, C.H. & FERGUSON, P.A. - Note on the analysis of raw ham. J. Ass. off analit. Chem., 51: 971-2, 1968.
17. RONGEY, E.H.; KAHLENBERG, O.J. & NAUMANN, H.D. - Some factors influencing the uniformity and stability of color in cured hams. Fd Technol., 13: 640-4, 1959.
18. SWIFT, C.E. & ELLIS, n., - The action of phosphates in sausage products. I. Factors affecting the retention of phosphates treated ground meat. Fd T'echnoZ., 10: 546-9, 1956.
19. TIMS, M.J. & WATTS, B.M. - Protection of cooked meats with phosphates. Fd Technol., 12: 240-3, 1958.
20. VAN WAZER, J. R. - Chemistry of phosphates and condensed phosphates, In: SYMPOSIUM ON PHOSPHATES IN FOOD PROCESSING. Westport, 1970.
[Proceedinys edited by DE MAN, J.M. & MELNYCHYM, P., Westport, Avi Publishing, 1971. p. 1-23]
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1977 Instituto Adolfo Lutz Journal
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