The Nutritional Value of Sausages

IONIȚĂ Ana Corina1, CHIȚU Roxana Florentina1, MITITELU Magdalena1*, NICOLESCU Teodor Octavian2, NICOLESCU Florica3, BUŞURICU Florica4, DĂRĂBAN Adriana5, MOROȘAN Elena1

1* Clinical Laboratory and Food Hygiene Department, Faculty of Pharmacy, ”Carol Davila” University of Medicine and Pharmacy, 6, Traian Vuia Street, 020956, Bucharest (ROMANIA)

2Organic Chemistry Department, Faculty of Pharmacy, ”Carol Davila” University of Medicine and Pharmacy, 6, Traian Vuia Street, 020956, Bucharest (ROMANIA)

3Toxicology Department, Faculty of Pharmacy, ”Carol Davila” University of Medicine and Pharmacy, 6, Traian Vuia Street, 020956, Bucharest (ROMANIA)

4 Faculty of Pharmacy, Ovidius University, Mamaia Blvd. 124, 900527, Constanta (ROMANIA)

5 Phaculty of Pharmacy, „Vasile Goldis” Western University of Arad (ROMANIA)

 *corresponding author: magdamititelu@yahoo.com 

Abstract

     Sausages, being meat-based, should be a rich source of valuable nutrients, such as: B vitamins, iron, zinc and animal protein. However, we must bear in mind that sausages, being high-processing foods, are lacking in part of the nutrients, while having a high content of salt, fats and preservatives. Due to high temperature processing, the vitamins and enzymes contained in the fresh ingredients are almost completely destroyed. Due to the desire for food to have an attractive appearance and a longer shelf life, many manufacturers choose to use flavor enhancers and food additives that help maintain the fresh look. 

      Nitrates and nitrites are widely used as additives in the food industry, although their toxicity has been demonstrated. One of the major risks posed by the presence of nitrites and nitrates in food is the possibility of the formation of nitrosamines, substances with high carcinogenic potential and mutagenicity. In the experimental part, the nitrite content of a sample of 30 different meat products sold on the Romanian market was evaluated.

Keywords: sausages, food additives, mechanically boned meat

Introduction

Sausages are produced from meat, generally from pork, but also from beef, game or chicken, these being a generic name given to salami dishes. The meat or mixture of meats and other ingredients (rind, bacon, organs, bones, etc.) is chopped, salted, food additives are added and left to cool in the dark for a while. The sausages are finally packed in a natural membrane or in artificial collagen, cellulose or polyamide membranes, sewn or strangled with aluminum clamps. The quality of the ingredients depends on the quality of the food and the physiological condition of the animals from which the meat used in the preparation comes [1-5].

Depending on the quality and recipes, in the sausages are found, in addition to the main ingredient (meat) and other components: animal fat or collagen, salt, spices. Other food ingredients can be added to the industry: collagen or vegetable proteins (cheaper and with a different texture), starch or lactose (to support acidification) as well as preservatives, dyes, gelling agents or flavors [6,7,8].

Many of the foods on the market follow the rules of taste and appearance, but do not follow the rules of nutritional quality of a food, which is essential when it comes to food. In the activity report of the National Authority for Consumer Protection (NACP) from 2010, it is noticed that a large part of the foods sold in trade do not comply with the labeling and compliance norms imposed by the legislation in force. The data presented by NAPC showed that out of 367 samples taken from food products (meat, milk and dairy products, rice, jam) for 39.8% of the examined samples, the legal provisions in force were not observed.

MDM or mechanically deboned meat is present in many of the sausages. The parizer contains ground bones, bacon and rinds, soy flour, colorants and flavor enhancers. Due to the starch and soy fibers, which give it a state of satiety, mechanically deboned meat is difficult to digest and affects the gastric mucosa. Sausages (frankfurters) contain, for the most part, chopped bones, tendons, skins (with a huge risk of being contaminated with Salmonella) and fat. In general, salamis contain 60% bacon and rind, 17% lower quality meat (what can be processed from the legs and throat) salt, paprika, additives that only mimic the tastes of spices, 20% soy flour, antioxidants, nitrites, nitrates, garlic paste, sugar. These components are mixed in mixers and packed in artificial membranes. Consumption of such products increases the risk of cardiovascular disease, degenerative and lung diseases [9-11].

Nitrite (E250) and sodium nitrate (E251) prevent the development of the Botulinum Bacillus and give sausages a pink, appetizing color. But, their addition can lead to the formation of nitrosamines, which are carcinogenic. Sodium monoglutamate (E621) has the ability to make food irresistible, but it also has a toxic action, according to nutritionists. However, the increase of the gustatory quality of the food disturbs the extremely complex and vital mechanism of the balance between satiety and hunger [11-15].

Nitrites in meat additives produce various adverse biological effects: carcinogenic effects and genetic effects. Nitrites produce carcinogenicity and embryotoxicity in experimental animals because they are precursors of nitrosamines and nitrosamides. Nitrosamines can be formed both in food (exogenous origin), during storage and in the digestive tract (endogenous origin), especially in the stomach.

Sausages, consumed in large quantities, lead to weight gain, as well as the occurrence of cardiovascular disease and diabetes. Moreover, the consumption of sausages should be occasional, in portions of no more than 50-60 grams, without being associated at the same meal with cheese and eggs (foods rich in fat and protein) [16-21]. Frequent consumption of sausages has been associated with several cancers, including colon, rectal, liver and ovarian cancer. Also, according to doctors, people who regularly eat too much roasted or fried meat have a 60% higher risk of pancreatic cancer [22-25].

Methodology

Systematic consumption of products containing nitrates and nitrites can cause cancer. Endogenously formed nitrite is a risk factor in triggering cancer of the digestive tract (gastric, colonic, liver, esophageal), bladder, prostate and lymphatic system. It is generally accepted that people with achlorhydria have an increased mortality from gastric cancer due to nitrosamines.

Samples from meat products such as: pork salami, Saxon salami, chicken sausages, cabanos, smoked sausages, bacon, chicken parizer, chicken ham, summer salami, Victoria salami, ham were analyzed in order to determine the nitrite content. 

The determination of nitrites was done by the spectrophotometric method with Peter – Griess reagent. Nitrites diazotize sulfanilic acid in an acid medium, and the formed diazonium salt is coupled with alpha-naphthylamine to give a pink azo compound, with maximum absorption at λ = 520 nm [26].

Results

The results of the laboratory analyzes presented in Tables 1-5 represent the average of three determinations for each type of sample. After analyzing all the results obtained by the Peter Griess reagent spectrophotometric method, we obtained different values ​​of NO₂⁻ / kg product concentrations, but all were lower than the maximum limit allowed by the legislation in force [27].

Current Number Sample Product Results 

(mg NO₂⁻/kg)

 Maximum allowable limit (mg NO₂⁻/kg)
1. Prepared meat Extra summer salami 6.41 50
2. Prepared meat Summer salami 86.31 180
3. Prepared meat Ham salami 97.46 150
4. Prepared meat Victoria salami 4.65 50
5. Prepared meat Saxon salami 1.46 180

Table 1. The amount of nitrites in different types of salami

Table 2. The amount of nitrites in different types of sausages (wiener)

Current number Sample Product Results

 (mg NO₂⁻/kg)

 Maximum allowable limit (mg NO₂⁻/kg)
1. Prepared meat Peasant sausages 92.09 100
2. Prepared meat Polish sausages 148.50 150
3. Prepared meat Oltenian sausages 7.31 50
4. Prepared meat Smoked sausages 5.90 150
5. Prepared meat Transylvanian sausages 36.05 50
6. Prepared meat Homemade sausages 38.40 50

 

Table 3. The amount of nitrites in different types of prepared meat

Current number Sample Product Results

 (mg NO₂⁻/kg)

 Maximum allowable limit (mg NO₂⁻/kg)
1. Prepared meat Bacon 3.60 100
2. Prepared meat Pemmican (pork) 96.30 180
3. Prepared meat Kaiser 93.95 100
4. Prepared meat Boiled pork ham 29.92 100
5. Prepared meat Smoked goiter 34.77 100
6. Prepared meat Gypsy muscles 52.20 180
7. Prepared meat Tenderloin

(Thread muscles)

 85.07 180

 

Table 4. Quantity of nitrites in different types of meat products

Current number Sample Product Results

(mg NO₂⁻/kg)

 Maximum allowable limit (mg NO₂⁻/kg)
1. Meat product Salami with ham 97.46 150
2. Meat product Italian salami 127.02 150
3. Meat product Rustic sausages 9.75 150
4. Meat product Sausages with ham 76.79 150
5. Meat product Homemade sausages 38.40 150

 

Table 5. The amount of nitrites in different kinds of meat products

Current number Sample Product Results

(mg NO₂⁻/kg)

 Maximum allowable limit (mg NO₂⁻/kg)
1. Produs din carne Chicken parizer 15.40 150
2. Produs din carne Peasant parizer 144.54 150
3. Produs din carne Chicken sausages 31.34 150
4. Produs din carne Pork sausages 12.41 150
5. Produs din carne Cabanos 2.36 180
6. Produs din carne Chicken roll 90.89 180
7. Produs din carne Pressed ham 16.95 180

Conclusions

Healthy eating means a normal lifestyle and a food intake based on a variety of nutritionally balanced foods. There is no ideal healthy product that provides all the needs of an organism, because the diet must be strictly personalized, each of us having our own needs at certain times.

The recommendations of pediatricians are clear and exclude the consumption of processed sausages in children’s diets, considering that they put a lot of pressure on a child’s digestive system. Unbalanced diet is one of the essential factors that have led to an increased incidence of gastrointestinal disorders in the pediatric segment lately, and the consumption of salt, sugar and fats directly affects the digestive tract and can amplify or trigger gastroenterological problems. In children, salami consumption has been associated with rash, eczema, abdominal cramps or even respiratory problems such as coughing, sneezing, itchy nose. For children, nutritionists recommend organic sausages, because they have a low number of additives and do not contain antibiotic residues.

One of the major risks regarding the presence of nitrogen and nitrates in food is the possibility of the formation of nitrosamines, substances with high carcinogenic potential and mutagenicity. Nitrosamines are carcinogens introduced into the body with the food they contain, or are synthesized in the body in the digestive tract under the action of microbial flora. Nitrites show direct toxicity, manifested by the oxidation of hemoglobin to methemoglobin, respectively indirect toxicity, due to the participation of nitrites in the formation of nitrosamines.

Samples of meat products sold on the Romanian market were analyzed in order to determine the nitrite content by the Peter – Griess reagent spectrophotometric method: pork salami, Saxon salami, chicken sausages, cabanos, smoked sausages, bacon, chicken parizer, ham chicken, summer salami, Victoria salami, pressed ham.

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