Microbiological status and state of fermentation of 'Frischer Zwiebelmettwurst' - A comparison between industrial and handicraft produced sausages [German]

摘要

The often too high salt consumption forces to check the composition of undoubtly valuable meat products and, where necessary, to renew the data in nutrient tables. A total of 191 meat products from 13 producers (6 of them industrially, 7 by crafts) were investigated. They represented 18 known and thus frequently sold products, i.e. 5 sorts of raw sausage and 5 ones of sausage from cooked meat and 4 sorts of cooked sausage (bologna type and meat loaf) and 4 ones of pieceable cured products. With exception of sausages from raw coarse and fine minced pork (grobe und feine Mettwurst), both represented by only 5 samples, 11-13 samples of each product were investigated. The Supplementary common salt was determined by sodium detection and a comparison with official determination via chloride analysis resulted in good agreement between both the methods (R-2 = 0.95). Ten of the investigated 18 meat products contained less salt in comparison to the respective products data in nutrient tables. In four meat products the determined sodium chloride content corresponded to the table values and further four ones had a higher content than indicated by tables. As a mean of 2.21 g NaCl/100g the investigated meat products had nearby one tenth less common salt in comparison to the tables (as a mean 2.43 g NaCl/100g). Rendering the results of this study to the statistical per-head consumption of meat products the resulting 1.82 g/day common-salt intake would fall below the previous estimations of contributions of this part of our food to total salt consumption. Regarding the enormous spread in the sodium chloride content within each meat product, manufacturers may establish a "low-salt " market segment which can be advertised as nutritionally optimized against the standard.