HYGIENIC ASSESSMENT OF THE QUALITY INDICATORS OF SAUSAGE PRODUCTS
Keywords:
Sausage, nitrites, smoked sausage, organoleptic indicators, quality indicator, standard, analysis, nutritional value.Abstract
Sausage products have a lower nutritional value than beef in terms of composition.100 g of sausage contains 24.6 g of fat, 53 mg of cholesterol, 13.3 g of protein, and 2.5 g of salt. Sausage products contain many nutrient additives in themselves. Dyes, preservatives and sweeteners are strictly required for the composition of food, but nitrates and nitrites occupy the main place in the composition of sausages.
Sausage products are natural sausages made from meat, fat, gut and spices on the basis of state standards — an excellent source of protein and energy. Fats nourish the body well, and in the intestines there are useful vitamins.
Sausage prepared by state standards is not only tasty, but also healthy. Sausages are made from various meat varieties. Therefore, their effect on the body is different. Some sausages contain a lot of iron, which helps to overcome anemia, has a positive effect when you lose strength and even with blood loss, the expert emphasized.
Inna Mazko admits that natural sausages made from poultry or dietary beef do not harm the stomach and cardiovascular system in any way, because of the low fat. The body can easily absorb the protein in such meat: it acts as a strength for muscles.
Gastroenterologist believes that few people eat most of the products contained in sausages in their original form. But in the form of sausages they turn out to be a tasty product.
