Determinación de Nitritos por Espectrofotometría UV visible en Productos Embutidos de tipo Jamón

The objective of this research was to quantify, using UV-Visible Spectrometry, the nitrite content in ham-type sausage products, distributed in central Honduras, to generate an alert regarding their consumption. For its scope, descriptive instruments such as a survey were used in consumers of these products, to determine their preference. In turn, the spectrometry technique at a wavelength of 540 nm was used to evaluate the nitrite content in three different treatments. The results suggest that the sausage products most accepted by the consumer are those of the ham type, mainly those made from chicken meat. Similarly, this research generates an alert on consumer health, given that two-thirds of the trademarks used for this research do not comply with the regulations for the use of additives, as established by the Codex Alimentarius.