Desenvolvimento e validação de método para determinação de sódio e potássio em produtos cárneos prontos para consumo

Abstract

In this work a sample preparation method for the determination of sodium and potassium by flame photometry (FP) in salami, bologna, ham and sausage was developed and validated. In the proposed method, samples were ground and the analytes extracted with ultrapure water under vortexing. The extracts were centrifuged and aliquots of the supernatant were suitably diluted for quantification of the analytes using flame photometry (FP), flame atomic absorption spectrometry and ion exchange chromatography. The accuracy, expressed in terms of recovery percentage was higher than 90% with variation coefficient less than 9%. Significant differences were not observed (t: 95%) between the results obtained with the proposed method and those obtained with classic method, by acid digestion of the samples assisted by microwave. Sodium concentrations determined by proposed method, did not differ significantly (t: 95%) to that indicated on the salami and bologna labels of different evaluated brands. These differences were significant (t: 95%) only for one of the sausage marks and two brands of ham. The FP yielded results similar to those obtained by other instrumental techniques evaluated, with the advantage of low cost and operational simplicity. The proposed method provided accuracy and precision similar to that of classical methods of sample preparation for determination of these analytes in meat products, with the advantage of dispensing the use of toxic reagents, simplicity on your application and the low cost.