Abstract
Italian immigration in the west of Paraná State contributed for the development of small meat industries. The colonial Italian-type salami is one of the main commercialized meat products in this region, therefore making necessary its quality evaluation. The aim of this work is to verify whether the composition of the colonial salami is in accordance with Brazilian law, and the nutritional facts information on the labels of these products. Four different marks of colonial Italian-type salami produced in the region of Toledo, Paraná State and one great trade mark of Italian-type salami were herein evaluated. Properties like moisture, percentages of proteins, ashes, lipids and cholesterol were evaluated. We recorded a great discrepancy between values presented in the nutritional facts information and determined values, except for the industrialized salami. The moisture content was higher than the maximum levels recommended by the legislation. On the other hand, protein contents were lower than the minimum values recommended, and only the fat content matched the values established by Brazilian law. The cholesterol contents were lower than described on the labels when they contain them. According to the composition of the product and the Brazilian legislation, such salami could not be classified as Italian-type salami.
Highlights
De acordo com o relatório da Associação Brasileira da Indústria Produtora e Exportadora de Carne Suína (ABIPECS, 2006), o Brasil possui o terceiro maior rebanho de suínos, seguido apenas da China e dos Estados Unidos
Physical-chemical analysis of colonial italian type salami commercialized in Toledo, Paraná state
The aim of this work is to verify whether the composition of the colonial salami is in accordance with Brazilian law, and the nutritional facts information on the labels of these products
Summary
Foram selecionadas amostras de cinco marcas de salames comercializados em supermercados localizados em Toledo, Estado do Paraná. Denominaram-se as amostras com as letras A, B, C, D e E, e que de A a D corresponderam aos salames italianos coloniais produzidos na região Oeste do Paraná e a amostra E a uma marca de salame conhecida nacionalmente. Inicialmente, foram retirados os invólucros externos dos salames, em seguida os salames foram cortados em cubos, triturados e homogeneizados em multiprocessador (marca Walita RI 3270). Foram pesados aproximadamente 30 g de amostra, e foram colocados em estufa a 60 ± 5oC com circulação forçada de ar durante 72h. Após este período foram retirados os recipientes com as amostras da estufa, deixando-os esfriar em dessecador por 30 min.
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