Abstract
Implementation of statistical control in the determination of total nitrogen and crude protein in chicken breast. The objective of this work was to improve analytical quality in a physical-chemical food control laboratory by implementing statistical process control of the process to analyze total nitrogen and crude protein in chicken breast. Protein content was evaluated in 15 samples of chicken breast obtained from the same batch, supplied by a poultry slaughter and industrialization company located in western Parana. After creating the control graph, weekly samples of chicken breast were used to evaluate the performance of the analyst, material, agents and equipments applied in the protein analysis. Other controls applied to assure the quality of this analysis were calibration buret calibration in the laboratory, use of the certified standard of lyophilized meat sample, supplied by SENAI-Chapeco, Santa Catarina State, and participation in a proficiency testing program. This worked showed that control graphs are only one technique in the Quality Management process and supports decision-making aimed at continuous improvement.
Highlights
O controle de qualidade analítica, imprescindível para a obtenção da certificação NBR ISO/IEC 17025/2005, emitida pelo Inmetro, consiste em um conjunto de procedimentos, técnicas e estratégias que devem ser implantados e executados por equipe treinada para se assegurar confiabilidade nos resultados
Protein content was evaluated in 15 samples of chicken breast obtained from the same batch, supplied by a poultry slaughter and industrialization company located in western Paraná
After creating the control graph, weekly samples of chicken breast were used to evaluate the performance of the analyst, material, agents and equipments applied in the protein analysis
Summary
Os parâmetros estabelecidos foram o nitrogênio total e a proteína bruta por ser aquele o mais solicitado pelas empresas clientes do Laboratório. Nos primeiros seis meses de 2008, foram analisadas 600 amostras, a maioria delas em matriz de produtos cárneos, principalmente cortes de frango. Etapa 1: Implantação de gráfico de controle em análise de proteína em peito de frango. O material utilizado para a elaboração do gráfico de controle em proteína bruta consistiu em peitos de frango cedidos por um frigorífico localizado na região Oeste do Paraná. Cada amostra foi triturada e dividida em duas porções, uma para a elaboração da carta-controle e a outra, acondicionada em frasco plástico vedado e armazenada em freezer a -18,0 C, para posterior utilização como “amostra-controle” nas determinações diárias de nitrogênio total e proteína bruta. Caso o processo fique fora de controle, deve ser investigada a causa, ou causas, e tomadas ações corretivas
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