Pinheiro, Liana Galvão BacurauSouto, Luciana Medeiros2019-06-282021-09-292019-06-282021-09-292019-06-07SOUTO, L. M. Avaliação da concentração do teor de cloreto de sódio por diferentes métodos em carne de sol in natura coletada nas feiras livres de Natal/RN. 2019. 36f. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2019.https://repositorio.ufrn.br/handle/123456789/40199The sun meat, widely consumed in the Brazilian Northeast region, is obtained by the addition of sodium chloride (NaCl), through salting, which is determinant for its differentiated taste and conservation. However, it is a product for which there is no current legislation that determines physico-chemical parameters, among them the minimum and maximum content of NaCl. Therefore, the present study had as objective to evaluate the physical-chemical quality of the raw meat of sun sold in free-trade in Natal-RN. For this, 4 samples of each of the fairs of the district zones were collected: east (ZL), north (ZN), south (ZS) and west (ZO). In the east zone 2 samples were collected for a greater representativeness, totaling 20 samples. The physical-chemical analyzes were performed in triplicate, being: moisture, fixed mineral residue, pH and adulteration by formaldehyde. The sodium content was analyzed by three different methods: the flame photometer (reference method), the Salt Manager digital apparatus and volumetry, where the NaCl content was also analyzed. The sites where the samples of sun meat were collected were identified in relation to the district zones - ZL, ZN, ZS and ZO; as well as the letters A, B, C and D and numbers 1, 2, 3 and 4, according to the fair visited and collection order, respectively. According to the results, the moisture content presented a variation of 70.78% (ZLA1) at 74.05% (ZOE2); the ash content ranged from 2.23% (ZSD2) to 5.69% (ZLA2) and the pH from 5.32 (ZSD2) to 7.33 (ZOE3). No formaldehyde adulteration was observed in the samples analyzed. For NaCl, values ​​ranging from 1.26 (ZOE4) to 4.92g / 100g (ZLA2 and ZSD2) were obtained; the sodium content by volume of 0.55 (ZNC4) to 2.16g / 100g (ZLA1); with the flame photometer ranged from 0.62g (ZOE4) to 2.69g / 100g (ZOE1); and Salt-Manager recorded values ​​of 0.17g (ZSD1) at 1.73g / 100g (ZLA1). For the T-test, a significant difference (p <0.05) was observed between the volumetric analyzes compared with those of the flame photometer, than with the Salt Manager. However, it was concluded that the latter can be considered an alternative method, due to its low cost, speed and precision of the results. There was also a need for standardization and regulation of the amount of sodium chloride in the processing of the sun meat, aiming for greater food safety.SódioCarne de solAnálises físico-químicasControle de qualidadebachelorThesis5.07.01.02-9 Química, Física, Físico-Química e Bioquímica dos Alim. e das Mat.-Primas Alimentares5.07.01.06-1 Avaliação e Controle de Qualidade de Alimentos