Efecto de la adición de ácido ascórbico en la degradación de nitratos y nitritos en mortadela

The aim of this research was to evaluate the effect of the addition of ascorbic acid to reduce the concentration of nitrites and nitrates in mortadella. Three formulations of mortadella were tested to which three different concentrations of ascorbic acid (0.25 g / kg, F2: 0.50 g / kg and 0.75 g F3 / kg F1) were added. Through UV-visible spectrophotometry it was quantified the initial and final concentration of nitrates and nitrites and color formation, and the residual ascorbic acid was quantified by voltammetry. The analysis of variance indicated that there was significant difference (p˂0,05) among the three treatments. Nitrate reduction of 30.78% in F1, F2 50% at 76% and the values of F3 and formed nitrite 0.41 mg / kg in F1 0.24 mg / kg was achieved in F2 and 0.04 mg / kg in F3, in the formation of nitrite. F3 showed the highest percentage reduction of nitrates and the least amount of formation of nitrite. In conclusion, the addition of ascorbic acid to mortadella reduces the residual nitrate concentration after three days, where no longer significant reduction of this preservative was presented