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What sausages are now made of: a list of ingredients
If you find something extra on the label, then it is better to leave such a product in the store.
Nutritionists are against, but the eternal rush is for. Sausages have won their popularity long ago: they are simple, quick to cook, the price is relatively reasonable, and they are delicious. Now the market offers a huge variety of semi-finished meat products, as well as their prices. We learned what is included in a popular product, and what, on the contrary, should not be among the ingredients.
“Sausages the highest grade consist of natural meat – pork, beef – and casings. Into product first grade may add starch, soy, poultry and cereals. If sausages contain soy, etc., then they are classified as meat and vegetable products, and the meat content in them should be at least 30 and more than 60%. Warning signs must be present on such products. “
The abbreviation “GOST” guarantees that the sausages will be made according to the state standard, where the composition and external signs of a quality product are strictly prescribed. That is, they are prepared without vegetable protein and with a minimal starch content. This list includes:
“Dairy” (with the addition of dry or natural milk to soften the taste),
“Creamy”
“Beef”
“Amateur”,
“Russians”
“Special”.
Other types of sausages are made according to TU, that is, according to the manufacturer’s individual recipe. However, they should not contradict GOST.
Since 2013, in GOST, products are classified not by varieties, but by groups:
Category A – mass fraction of muscle tissue 80% or more.
Category B – mass fraction of muscle tissue from 60 to 80%.
Category B – mass fraction of muscle tissue from 40 to 60%.
Category D – mass fraction of muscle tissue from 20 to 40%.
Category D – mass fraction of muscle tissue less than 20%.
What is included in the main composition of sausages
Mechanically deboned meat – minced meat (homogeneous mass), consisting of meat and bone elements.
dextrose – taste regulator. She, like glucose, is a fast source of energy. Excess consumption can lead to health problems and excess weight.
lactose – milk sugar. It is mainly added in order to improve the taste of the product and prolong storage.
Fermented rice – natural dye made from rice flour. Gives the sausages their familiar color. It is harmless to health.
Soy – vegetable protein found in beans. According to its characteristics, it can replace animal protein. Quickly satisfies hunger. Retains moisture (beneficial to producers) and helps to distribute fat evenly throughout the product. However, there is a danger of purchasing a genetically modified product (the packaging must be labeled “The product contains GMO (GMO)”). Geneticists have not yet figured out exactly how such foods affect the body.
Emulsifiers (citric acid esters) allow you to add a large amount of fat to the product, improve the consistency of the product and give a pleasant aftertaste.
Most Common E-Supplements
Taste enhancer (E621) affects the taste buds. Safe in small quantities. However, frequent use can cause problems with the cardiovascular system.
Sodium salt (E316), sodium acetate (E 262) and sodium nitrite (E 250)
– preservatives. Excessive levels of these substances can cause toxic poisoning.
Sodium citric acid (E331) added as a seasoning.
Excess phosphates (E450, E451, E452) can lead to the development of osteoporosis.
Ascorbic acid (E300) and sodium ascorbate (E301) are part of meat products as an antioxidant and colorant.
Carmine (E120) – coloring matter.
How to choose quality sausages
In order to choose the most acceptable in quality and price among the variety of sausages, it is necessary to carefully study the composition and pay attention to the appearance.
Sausages should not have a musty smell and whitish bloom.
The color should be soft and natural pink.
The meat product should be elastic and restore volume when pressed.
The packaging can be anything, as it does not affect the taste of the sausages. The main thing is that there is no excess moisture under it.