Analysis of sausages content

By:

Aleksandra Maria

Piotrowska

Comenius2013 - 2015

Sausage is a mixture of different meat types, water and preservatives. The quality of sausages depends on the price - the more it costs, the more meat it contains. What else do the sausages contain? In response to this question I will examine the sausages of various producers.

Sausages Parówki z szynki

Parówki z szyny

Duetki Premium

Bobaski Kraina Obfitości

energy value per 100g 217 kcal

283 kcal

202 kcal

224 kcal

363 kcal

price/weight 2,50 zł /100 g

2,80 zł/100g

2,20 zł/100g

1,20 zł/100g

1zł/100g

 

Meat pork 93% pork 90%

chicken 73%

chicken, pork

53%

pork

7%

MSM - mechanically separated meat

35%

Protein hydrolysate +

Starch + + + + +

Acidity regulator + + + + +

Preservatives + + + + +

Salt, spices and extracts + + + + +

Anti - oxidants + + + + +

Stabilizers + + + + +

Emulsifiers + +

The content of sausages

Mysterious ingredients of sausages

Meat - we all know what it is, but it may not be present in sausages… Besides pure pork, veal and poultry, sausages are filled with pork and poultry

skin, fat and mechanically separated meat.

The last one means MSM - obtained from animals carcasses using one of two methods: chemical (e.g. through the effect of enzymes) and mechanical (by stamping or scraping). Such meat is of poor quality, contains more fat, which requires using antioxidants to protect against decay. Furthermore, there could be bones leftovers in meat mass. 

Protein hydrolysates

The protein of this type is highly absorbed by the body and it has no side effects.

Starch is supplied to the body in the daily diet. It provides us with energy.

Starch is digested in two steps:

• firstly, the maltodextrin is cleaved (the starch sugar),

• secondly, the monosaccharide becomes glucose.

Emulsifiers are marked with the letter E with three or four digits. They make the food taste, look and smell better and be more durable.

E451, 452 - their acceptable daily intake is 70 mg/kg body weight. There aren’t side effects.

Antioxidants - are used to preserve sausages. The amount used in the food industry is completely safe.

Salt, spices and extracts - only salt should be limited, to 3 - 5 g per day.

Acidity regulators - have to regulate the acidity of sausages and maintain moisture. It is not a substance dangerous for health.

Preservatives are substances used to inhibit or prevent the adverse biological and biochemical changes. They change the quality of certain ingredients, half-finished and ready products. Also, they preserve the product during storage.

They are coded from E200 to E299. If these substances are accumulated in our body, they may contribute to the development of various diseases, e.g. cancers.

Stabilizers bind substances which do not mix together in nature, such as water and fat.

Thank You for Your attention!