AnaleleUniversităţii din Craiova, seriaAgricultură – Montanologie – Cadastru (Annals of the University of Craiova - Agriculture,
Montanology, Cadastre Series)Vol. 52/1/2022
ANALYSIS OF FOOD ADDITIVES IN THE PRODUCTION OF SAUSAGES
Joanna JARNOT
Agricultural University in Krakow,
Balicka 122 streed, Kraków, Poland
author email: jjoanna00@gmail.com
Abstract
Portulaca oleracea L., considered by many a weed, is in fact a plant with multiple food and
medicinal values, and with a specific adaptation to stress conditions.
Grown in water supply option conditions, the plant has a C4 type metabolism, but in drought
conditions, it uses the way of closing the stomata during the day, achieving a CAM type
metabolism. The high values of the stomatal conductance recorded in the dark and the high
contentof malic acid in the leaves especially in the morning, indicate this adaptation.Plants
exposed to water stress also showed higher values of suction force and higher percentages of
bound water.
Key words:sausages, food additives, meat, ready-to-eat, convenience food
INTRODUCTION Unfortunately, many manufacturers add a
A general definition of food lot of improvers of various types and in
additives[1]states that it is any substance large quantities. At the same time, it
that is not normally consumed by itself as should be remembered that the ADI must
food or used as a characterizing food be met in one product, while if during the
ingredient, irrespective of its possible day we eat 3 or 4 products that contain
nutritional value, which is deliberately the same food additive, we will
added, for technological reasons, to food undoubtedly exceed the ADI.
during its production, processing, A prime example would be E250 (sodium
preparation, treatment, packaging, nitrile) which is a preservative, ADI for
transport or storage causes, or can nitrate ions is 0.07 mg/kg BW / day (0.1
reasonably be expected to, cause the mg NaNO2 / kg bw / day)[2]. Nitrite can
substance or its products to become, accumulate in the body, which poses a
directly or indirectly, an ingredient of the high health risk. The following information
food. Hence, it can be assumed that it is can be found in the literature on the
supposed to improve the taste and subject:
aesthetic qualities or extend the shelf life "Nitrite reacts with the secondary and
of the product and give the product the tertiary amines in the meat to form
features expected by the consumer. nitrosamines. Nitrosamines are
An ADI (Acceptable Daily Intake). It is a carcinogenic, (...). It is estimated that at a
certain indicator aimed at securing and dose of 5 μg / g they induce tumor
protecting consumers. ADI, i.e. the development in experimental animals. "[3]
acceptable daily intake of additional The work aims to present the general
substances, the consumption of which characteristics of the composition of
during the day while complying with the sausages, used in products available in
standards, is not harmful to health, even retail chains in Poland.
when consuming the substance every day
throughout life. The ADI is based on 1 kg
of body weight per day.
AnaleleUniversităţii din Craiova, seriaAgricultură – Montanologie – Cadastru (Annals of the University of Craiova - Agriculture,
Montanology, Cadastre Series)Vol. 52/1/2022
MATERIALS AND METHODS various roles in food production. In most
Overview of the composition of the cases, it is a cheap filler and leak
product absorber, or possibly to prevent water
The use of food additives is not necessary syneresis. However, it is also responsible
for the production of sausages, but it for the sensory properties of the products
facilitates production and reduces the to which it is added (depending on the
costs incurred by the product therefore it type or modification of starch, it can
is allowed. The basic ingredients of improve other qualities of the product).
sausages should be meat, spices, fat, and However, it is a safe substance that poses
water. However, to reduce production no threat to the consumer, except for his
costs, increase production efficiency and wallet. Because when buying these very
intensify the taste, manufacturers use sausages, the consumer gets a large part
flavor enhancers (such as monosodium of the starch[4].
glutamate, and yeast extract), and Phosphates
preservatives such as nitrite. To increase Diphosphates (E450), Triphosphates
efficiency and reduce production costs, (E451), and Polyphosphates (E452) - all
manufacturers add hydrocolloids, i.e. phosphate preparations enable the
thickeners and gelling agents, such as reduction of storage leakage in meat
starch, vegetable proteins, and others. products. This is extremely important from
Thickening agents are also added to the producer's point of view, because such
prevent water syneresis, it is most often meat, sausage, is prettier and,
starch. Producers also reach for consequently, the eyesight does not
antioxidants, dyes, and aromas, which are suggest to the consumer that there may
not needed in a "real", non-adulterated be something wrong with the product, that
product. For this work, a "real" product it may be of poor quality. The addition of
should be understood as sausages, phosphates allows not only to add more
A sausage is a homogenized sausage, water to the product, but even to reduce
classified as a type of food ready-to-eat. It the humidity of the surface of the
belongs to the group of products that are products, thanks to which the products do
convenient and quick to prepare. not shine too much despite the long
Particularly liked by parents and people storage time, and this also makes them
who live in a constant rush, because it seem better than they are. [5].
does not require special attention in Flavor enhancers
preparation. In addition, it is a product Monosodium glutamate (E621) - an
suitable for consumption both hot and additive that improves the palatability of
cold. In the cold version, it is undoubtedly some dishes. What is extremely important,
a quick snack. However, the consumption there are currently no unambiguous
of hot dogs requires their preparation, studies that would confirm that
starting from heating in water or a pan, monosodium glutamate can hurt the body.
and ending with hot dogs or sausages Headaches, excessive sweating, hot
baked in puff pastry. flashes, and heartburn in people who
Starch consume large amounts of monosodium
Starch is a natural polysaccharide that, glutamate are often mentioned. However,
thanks to its various properties, plays many of these people combined foods
AnaleleUniversităţii din Craiova, seriaAgricultură – Montanologie – Cadastru (Annals of the University of Craiova - Agriculture,
Montanology, Cadastre Series)Vol. 52/1/2022
containing monosodium glutamate with Citrates
hot spices or a lot of salt, which can also It has been found in the literature that the
cause similar side effects. [6]. addition of sodium citrate (E331) does not
Nitrates and nitrites accelerate the nitrosation of meat dyes,
Research conducted in 1975 by L. Bilczuk but improves the consistency of the
on the consumption of sodium nitrite for a product. On the other hand, the addition of
longer time showed that in the rats on citric acid in the amount of 0.2% increases
which the studies were carried out, there the degree of dye conversion and lowers
was[7]: the level of residual nitrites, but also
• inhibition of weight gain, slightly worsens the consistency of the
• increased weight of the spleen, meat after heat treatment. Therefore,
• lowering the weight of the adrenal these substances cannot fully replace
glands; sodium ascorbate[10].
• lowering the level of vitamin A in the liver Sugar and glucose syrup
with the level of vitamin E unchanged; These are ingredients that are not
• decrease in hemoglobin level; necessary for the production of sausages.
• increase in the amount of The very definition of hot dogs contradicts
methemoglobin. these substances. However, since man is
Consuming too high doses of sodium addicted to sweet taste and, in addition,
nitrite can lead to adverse changes in the sugar participates in the non-enzymatic
body. Taking too high doses of different browning reaction, they are unfortunately
substances does not necessarily mean added. It is worth noting that they also
that the manufacturer adds too much of increase the nutritional value of the
the substance during production. As product, making it much caloric than it
already mentioned, this may be the result should be.
of consuming several types of products Hydrocolloids
with a specific additive or the excessive Hydrocolloids are compounds that are
consumption of a given product by the added to increase the performance of the
consumer[8]. product as they are designed to absorb
Acetates water and prevent syneresis. An example
Based on the research conducted by A. is a carrageenan, a polysaccharide that
Malicki on the use of lysozyme and has been isolated from red seaweed. Its
sodium acetate to extend the shelf life of functions in food, in addition to the
poultry meat, it can be seen that sodium indicated general functions of
acetate is an effective preservative that hydrocolloids, include: providing products
protects the product for a long time. with the desired consistency, maintaining
Sodium acetate (E262) does not prevent the proper structure of products, and
the growth of bacteria, but even reduces preventing emulsion delamination[11].
the number of coliforms and Escherichia Based on the research carried out on
coli, and therefore extends the shelf life in processed cheese by Sołowska et al. it
terms of microbiology and can be seen that the amount of added
organoleptics[9]. carrageenan may have different effects on
the final product. This product may be
characterized by greater lubricity, and
AnaleleUniversităţii din Craiova, seriaAgricultură – Montanologie – Cadastru (Annals of the University of Craiova - Agriculture,
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lower hardness, but the study also Ribonucleotides
showed that the addition of carrageenan Disodium 5'-ribonucleotide (E635) is a
reduces the stability of the structure. It is flavor enhancer obtained by combining
worth mentioning that carrageenans are other flavor enhancers (disodium
substances that are completely non- guanylate - E627 and disodium inosinate -
digestible by the human body, but at the E631). Disodium 5'-ribonucleotide (E635)
same time they do not reduce the level has a synergistic effect (increasing the
and digestibility of proteins in any way. effectiveness of shaping the desired taste)
[12]. with monosodium glutamate, importantly,
Guar gum (E412) is another hydrocolloid it is increasingly used as an alternative to
used in the production of sausages. In the monosodium glutamate. Its addition can
literature on the subject, it was found that be seen in products such as potato chips,
guar gum has a potentially positive effect ready-made dinner dishes, powdered
in the technological soups and sauces, and meat products.
context. However, studies have also been Currently, there is no conclusive scientific
carried out showing that exposure to evidence that disodium 5'-ribonucleotide
prolonged or intensive contact with this causes side effects after ingestion.
component by inhalation (e.g. at the It was found that disodium 5'-
workplace) or by the oral route may cause ribonucleotide (E635), like its constituent
an immunoglobulin E-dependent allergy, disodium guanylate and disodium
and therefore may lead to anaphylactic inosinate, is not genotoxic, mutagenic, or
reactions. [13]. carcinogenic. Therefore, there is no
Moreover, it has been proven that an Acceptable Daily Intake (ADI) limit for it.
anaphylactic reaction can also occur as a The only consequence of consuming
result of exposure to guar gum contained products containing disodium 5'-
in drugs. An example would be the case of ribonucleotide may be an increase in the
a patient who had a local anesthetic level of uric acid in the blood. This is
applied to the mucosa and guar gum was because during the digestion process,
used as a gelling agent. This resulted in disodium guanylate and disodium
severe generalized urticaria. [14]. inosinate, which are part of the disodium
Another hydrocolloid contained in the 5'-ribonucleotide, are broken down in the
analyzed product is semolina (from human body into uric acid, causing their
wheat). It is a product that absorbs water concentration in the blood to increase.
extremely easily, which allows you to However, if your kidneys are functioning
increase the weight and volume of the properly, there is no need to worry[15].
product by using water. Undoubtedly, the Soy protein
addition of even a small amount of The purpose of the addition of this
semolina brings economic benefits to the substance was most likely to improve the
producer. However, since the sausage is nutritional value of the product. It is
a homogeneous product, it is impossible undoubtedly a much cheaper source of
to feel the structure of the groats while protein than wholesome meat, but in the
eating. table with the nutritional value on the
packaging, it is not necessary to specify
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what part of the protein was of plant origin course, but salt has also been added. It
and what was the animal origin. would be worth considering whether it
Emulsifiers would be more beneficial to add more
Emulsifiers, i.e. mono- and diglycerides of spice instead of flavorings as this could
fatty acids esterified with citric acid, are positively alter the sensory characteristics
added primarily to impart a silky and thick of the product.
consistency, making the product more
attractive to the consumer. At the same Summary and Conclusions
time, the technological process is The selected food additives described in
significantly shortened, which brings the above text indicate their different
additional economic benefits. Emulsifiers origin, and thus the various uses of food
do not have to be used in the production ingredients. They can have a positive
of sausages if good quality raw materials effect on the product and the human body
are used in the production and the as well as a negative one. The additives
technological process is carried out used may be necessary to add so that the
carefully, however, they are present in product meets all food safety
most of the products currently available on requirements and can be a product with a
the market[16]. longer shelf life. However, many
Aromas manufacturers add cheaper substitutes for
As many as three additional substances the basic raw material and many additives
were used in the analyzed product, which (not necessary in the traditional production
can be included in this category, namely method) to reduce production costs while
flavors (whether natural or artificial), reducing the nutritional value of the
smoke flavor, and spice extracts. There is product and its quality
nothing wrong with their addition, of
[12]ibid, pp. 107-118.
REFERENCES [13]Pałczyński, C., Kuna, P. (2015). Food
[1]Regulation (EC) No. 1333/2008 of the additives and health.Solvents, glazing
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[10]Mroczek, J., Tomaniak, A. (1993). [14]ibid, pp. 28-32.
Influence of citric acid and sodium citrate [15]Pietrzyk, S., Zięba, K. (2013).Flavor
on the course of the curing process of enhancers: glutamates and
chicken meat. Food Industry, 5 (47), 130- ribonucleotides in food. Laboratorium-
132. Przegląd Ogólnopolski.
[11]Sołowiej, B. (2012). Effect of K- [16]Bielecki, E., Bertrandt, J. (2020). Food
carrageenan on the physicochemical falsification in Poland in 2015-2018.
properties of processed cheese analogs. Hygeia, 55 (2), 56-62.
Food: Science-Technology-Quality, (2
(81)), 107-118.
[2]Traczyk I., Walkiewicz A., Ołtarzewski [3]Kościańska B., Rodecka-Gustaw E. -
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AnaleleUniversităţii din Craiova, seriaAgricultură – Montanologie – Cadastru (Annals of the University of Craiova - Agriculture,
Montanology, Cadastre Series)Vol. 52/1/2022
[4]Fortuna, T. (1995). Starches are [7]Bilczuk, L. (1976). Effect of prolonged
modified in food production. Food administration of sodium nitrite on the
Technology Quality, (1), 3-7. organism of rats.Annals of the National
[5]Kobylinski, J., Florowski, T. (2012). Institute of Hygiene, 27 (3).
Effect of the addition of phosphates and [8]ibid.
sodium carbonate on the quality of [9]Malicki, A., Trziszka, T., Szpak, M.,
restructured hams made from frozen PSE Źródłowska-Danek, J. (2010).Studies on
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[6]Trzeciak, MA Monosodium glutamate - meat.Veterinary Medicine, 66 (10).
we check what science says about this
substance.
