How and from what sausage is made - food additives

[How and from what sausage is made - food additives]

How and from what sausage is made - food additives

White-sided ham, and then I bought teskoma

Now it's time to understand what meat products are, how they are processed, how sausage is made, what is put into it and what is the result.

For a long time, I have several books on cooking homemade sausage, which are quite clear and reasonably written, and which I periodically use when I cook meat and ham.

Now I specially bought two more books:
- Biophysics of environmentally friendly meat processing. How and from what sausage is made. Author D. B. N., leading researcher at the Institute of Cell Biophysics, RAS Vekshin N. A.
- Making sausages, corned beef and ham. As amended in 1923, author and compiler Professor D. V. DEVEL

I bring to your attention several materials from this book by Vekshin N. A. I hope this will help you in understanding what a sausage is.

NUTRITIONAL SUPPLEMENTS
Nutritional supplements - substances that for technological purposes are added to food products during production, packaging, transportation or storage to give them the desired properties, for example, a certain aroma (flavorings), color (dyes), shelf life (preservatives), taste (flavor enhancers) , consistency (thickeners), etc.

Food additives are never consumed independently, but are introduced into food products to give the latter the desired organoleptic properties (taste, color, odor, consistency and appearance), preserve food and biological value, improve processing conditions, packaging, packaging, transportation and storage, and also increase the shelf life of products.

Food additives are used to protect sausages from the growth of pathogens (for example, the causative agent of botulism), to improve color (sodium nitrite), enhance taste (monosodium glutamate, sodium inosinate), weight gain (water with salts and gelling agents), etc. ...

Food additives have long and firmly entered the meat processing, especially in the manufacture of sausages, small sausages, sausages, etc. In the absence of additives, destruction, rancidity and spoilage occur (Antipova L. V. et al. Methods of research of meat and meat products. M .: Kolos, 2004). In this case, the natural red-pink color is lost and a dark brown color is acquired (due to the transition of oxymyoglobin to metmyoglobin).

Food additives in the form of mixtures have become widespread: nitrite mixtures, protein mixtures, phosphate mixtures, mixtures of natural spices, mixtures of water-soluble spices, multifunctional mixtures, flavorings, ripening accelerators, etc.

Food additives stabilize the minced meat, preserve it, give it a pleasant red-pink color, and also enhance the binding of water (in order to increase weight and volume). However, environmental friendliness and safety of additives for consumer health are usually not at the forefront.

The criterion for the correctness of the selected food additives of the meat processing plant is the absence of visible damage (blackening, mold) or unpleasant odor of the resulting product, the preservation of a pleasant color of the product and its good taste. Manufacturers, as a rule, overuse spices, flavors, dyes and other chemicals, imitating the natural color and taste.

In recent years, in the West, as a harmless natural preservative for the storage of a number of dairy products calcium ions are used. Apparently, calcium can be used in many cases for meat products.But it cannot be used simultaneously in a mixture with ditricarboxylic acids and bicarbonate without an inert filler (otherwise there will be an insoluble precipitate), or the application must be separated by stages in time.

The formation of hazardous reactive oxygen species during the preparation and processing of meat is usually suppressed, first of all, with the help of nitriteensuring the preservation of the desired color (Kudryashov J1.C., Baimishev R. Kh. // IB Myasnye tekhnologii, 2005, N 1, p. 20). Nitrites, binding in minced meat with hemoglobin, myoglobin, mitochondrial cytochrome oxidase and other heme proteins, block the reduction of intracellular oxygen to superoxide. In addition, nitrites have a beneficial bactericidal effect. That is why the question of increasing the maximum permissible norm for the addition of nitrites from 7.5 mg% to 12.5 mg% (Kudryashov J1.C., Baimishev R. Kh., Ibid.) And even up to 15 mg% is being actively discussed.

However, nitrites, chemical preservatives, synthetic antioxidants and stabilizers are far from harmless. Getting into the human body with food, they block the functioning of many enzymes and heme proteins, leading to a number of diseases, including cancer. Nitrites, chemical preservatives and phosphates in small quantities, it would seem, are not too toxic, but once they enter the body, as already mentioned, they inevitably work as "time mines". This gradually leads to loss of health and many serious illnesses. It should be noted that a single dose of sodium nitrite of only 1 gram for a person is fatal... But the average consumer of sausages gets a double dose every year!

The widespread use of various phosphates as additives, used mainly to enhance the binding of water (to increase the weight of the product) and to maintain the desired pH, has the disadvantage that excess phosphates are inhibitors of mitochondrial succinate dehydrogenase (A.Leninger Biochemistry. M., Mir, 1974 p. . 190) and, in addition, directly catalyze the formation of free radicals induced by ions of ferrous iron (Roshchupkin D.I. et al. In collection: Superweak glow in biology. M., MOIP. 1972. pp. 75-77). Excess phosphates interact in human cells with iron proteins and free iron ions. As a result, polymer-like iron-phosphate complexes are formed (Kulaev I. S. Inorganic polyphosphates. M .: Nauka, 1975). They serve as powerful prooxidants leading to lipid peroxidation. Moreover, it is especially dangerous for the consumer that the amount of lipid peroxides long before tangible rancidity in sausages can be so great that, getting into the body with food, they cause an avalanche of free radical chain reactions in human cells and cause great harm to health.

Nevertheless, the "nitrite-preservative-chemical" method of obtaining minced meat for the manufacture of sausages, involving processing with nitrites, chemical preservatives and phosphates, is classic and is widely used in meat processing plants (Rogov I.A. et al. General technology of meat and meat products. M .: Kolos, 2000).

Every year the number of food additives and the range of food products containing them increases. Today their number is more than 500. More than 500.

Let's talk about preservatives... These are substances that are used to prevent food spoilage caused by microorganisms. The growth of bacteria can be temporarily delayed by cooling or heating. But with the help of preservatives it can be done much more efficiently. When adding preservatives, products acquire very important qualities. They can be transported over long distances, stored and at the same time be sure that they will not deteriorate. At home, salt, sugar, vinegar are used as preservatives, but they completely change the taste of the product. Industrial preservatives practically do not modify the taste of the product.

But there are also disadvantages to using preservatives.Even the safest of these, benzoic and sorbic acids have undesirable properties. Sorbic acid, for example, can inhibit the enzyme systems of the human body, and benzoic acid is poorly tolerated by young children. There are no universal preservatives safe for humans that could protect a meat product from the development of bacteria in it.

There are preservatives with a wide spectrum of action, such as sulfur compounds. They inhibit the growth of molds, yeasts, aerobic and anaerobic bacteria. Therefore, they are widely used in the manufacture of products, despite their frank toxicity. It is believed that the human body copes well with the breakdown and removal of these harmful substances from the body. But this is if the body is healthy and the purification systems function normally in it, that is, the liver and kidneys. But according to the latest statistics, only 20% of people can be called absolutely healthy.

Over the past decades, in many countries of the world, the attention of food specialists has been drawn to antibiotics as substances that can delay food spoilage. Used in small quantities, they approximately double the shelf life of food. This is very important when transporting meat or fish over long distances. Therefore, antibiotics are also used as preservatives, although their use can lead to the emergence of resistance of pathogenic bacteria. This, in turn, can cause an unwanted side effect in a person consuming foods with antibiotic preservatives. In addition, the use of antibiotics can cause a violation of the required ratio of microflora in the human intestine and, accordingly, a whole bunch of intestinal diseases associated with this.

The next group of food additives commonly used in the food industry antioxidants... They protect food products from chemical destruction by stopping the self-oxidation reaction of food. If the oxidation reaction has taken place, then the product acquires an unpleasant odor, taste and is toxic.

A large group of additives is made up of substances that affect the consistency of the product. These include Thickeners, Emulsifiers and Stabilizers... Thickeners are natural: gelatin, starch, pectin, alginic acid, agar, carrageenan and semi-synthetic: carboxymethylcellulose, modified starches. A number of hygiene problems arise when using these additives.

First, these substances often contain contaminants and are difficult to control. Secondly, they are all nonspecific sorbents, that is, they are capable of absorbing all sorts of substances, regardless of their usefulness or harmfulness. Therefore, their use can interfere with the absorption of minerals.

Among the emulsifiers, phosphates are especially unsafe, which bind water and therefore stabilize the consistency. In sausage production, sodium phosphate (E339) and pyrophosphates (E450) are widely used, because they increase the moisture-binding capacity of sausage meat. Excessive use of phosphate in food can lead to an imbalance in the body between phosphorus and calcium. Excessive consumption of phosphates is fraught with a deterioration in the absorption of calcium, which leads to the deposition of calcium and phosphorus in the kidneys and contributes to the development of osteoporosis.

The same food additive is often used for different purposes. For example, nitrites are used as fixatives for the color of meat products (they stabilize the red color of meat caused by the red color of myoglobin and hemoglobin), and at the same time they are preservatives and inhibit the growth of botulism bacilli (Apraksina, 2005). Without nitrite, sausages, sausages and ham would be gray.

Usually, manufacturers use several food additives at the same time.

Here is one of the typical examples of the use of additives in sausage sausage production.
Raw materials:
- Pork p / f - 93%;
- Fatty pork - 7%.
The following auxiliary substances are used per 100 kg of raw materials:
- Salt - 2200 g;
- Sodium nitrite - 7.5 g;
- Phosphate complex - 500 g;
- Ground coriander - 130 g;
- Ground white (black) pepper - 130 g;
- Fresh garlic - 80 g.
Composition of the complex (Combination P2000 Art. 103719):
E450a - Na-diphosphate
E471 - Mono- and diglycerides of edible fatty acids
E575 - microencapsulated GDL
E300 - L-ascorbic acid
E301 - Na-L ascorbate
E621 - N a-glutamate
In addition, the additives contain spice extracts and dried glucose syrup.
The output of the finished product is 128%. Shelf life in natural casing at 6 ° C is 10 days.

Here's another example: Doctor's sausages
Raw materials, unsalted, kg (per 100 kg of unsalted raw materials)
Beef trimmed 2 grade - 35
Semi-fat trimmed pork - 21
Fat trimmed pork
Justfiber - 1
Ham 100 - 1
Total water - 53
Powdered milk - 2
Egg powder - 2
Starch or wheat flour - 3
Spices and materials, g (per 100 kg of unsalted raw materials)
Table salt - 2300
Sodium nitrite - 7.5
Food additive "Russian sausage" - 1200
Carrageenan 500 - 600
Preservative - 215
Cochineal food coloring (2/8) -?
Food phosphates - 200

For 1 ton of meat "at the exit" often get 2 tons of sausage, that is, half of the weight gain is water, soy, etc., about 100 kg is usually spent on 1 ton of meat. Food additives (phosphates, nitrites, flavors, etc.)

To be continued ... I will give a couple more articles, including about sodium nitrite Nitrites and nitrates in sausage, their useful and harmful properties. Dyes: carmine, cochineal, annatto

about 1 ton of meat +1 ton of additives = 2 tons of sausage is of course a figurative exaggeration :-) Supplements are usually more expensive than meat :-)
In general, there are meat products with a yield of 200%, but this is already a rarity.

The standard yield for GOST cooked sausages in the Soviet Union was 118-125%. Now, by adding soy proteins, algae extracts (carrageenan, alginate) and gums (extracts of bacteria, acacia seeds, extracts of juices of various trees (guar, xanthan, konjac, tara), they increase the amount of gel in sausages and hams, increasing weight.

In my opinion, if you really have to replace meat in sausages, it's better with ordinary soy protein, it is almost complete and nutritious at the meat level. But the media campaign about soybeans in sausage sharply reduced demand and forced technologists to look for a replacement, because chain retailers do not want to earn less :-)

I climbed to read the USSR-ovsky GOST for sausages (GOST 23670-79) ... however, the sausage was tasty and is still a measure and standard of quality, but such substances and additives as
sodium nitrite (sodium nitrite) according to GOST 4197;

sodium nitrite (sodium nitrite) grade OSCH-7-3;
sodium tripolyphosphate in accordance with GOST 13493;
sodium phosphate monosubstituted 2-water in accordance with GOST 245;
sodium pyrophosphate trisubstituted;
sodium ascorbic acid;
sodium ascorbate, approved for use by the USSR Ministry of Health;
ascorbic acid according to GF-X;
sodium bicarbonate (bicarbonate) according to GOST 2156;
anhydrous sodium carbonate in accordance with GOST 83; sodium carbonate 10-water in accordance with GOST 84;
smoking preparation VNIIMP;
, as well as potato starch and wheat flour, it still contained
Our tastiest, healthiest, most nostalgic SAUSAGE !!

After all of this, my nitrite salt, which I add to ham, in limited quantities, is just child's play ...

I offer Nitrite salt (food saltpeter - Peklosalt) in Kiev.
Sale from 0.5 kg - 25 UAH. Eurostandard.
Nitrite salt (food saltpeter - peklosalt) for home and industrial production of meat products.
Benefits of using nitrite salt:
-The base is a very pure vacuum salt with min. NaCl content. 99.7%, free from impurities of heavy metals, ions that reduce the moisture-binding ability of meat, and halophilic bacteria, which cause deterioration in the color of the finished product;
-Sodium nitrite is 0.57%, introduced by modern technology;
-Guarantees the safety of use by eliminating the likelihood of an overdose of nitrite in the finished product
-It inhibits the development of bacteria, especially clostridia, increasing the shelf life of finished products;
-Participates in the reaction of color formation and retains the color of the finished product for a long time when exposed;
-Nitrite participates in the formation of the taste and aroma characteristics of salted raw materials, exhibits an antioxidant effect in relation to lipids, improving the organoleptic characteristics of the finished product and shelf life;
-Nitrite salt is convenient to use.

But a media campaign about soybeans in sausage sharply reduced demand and forced technologists to look for a replacement

In the Russian Federation, the use of soy was not a centuries-old tradition and was not widespread (as in China, etc.), therefore, many of our residents are allergic to soy protein. Including me. So sausage with a lot of soy will cause me more bad consequences than some guar string.
And yet in our city one manufacturer did it easier. I made not sausage, but veal in jelly and chicken in jelly. There, pieces of chicken or beef (just the fiber in pieces) are very abundantly filled with gelatinous jelly made from water with a mixture of several spices (well, maybe there is still a little broth there). The shape is like a sausage stick. Everything is fair. The cost is 340 rubles / kg. The product is heavy due to the jelly. The profit is great. But people take it with pleasure, because everything is clear what and how much was put there.

Here, now in the catalog on their website I looked at the composition of veal in jelly, there:
beef, water, gelatin, salt, spices
for 100 g 130 Kcal

Veal is made from beef, but in my opinion, on the contrary, beef grows from veal ...

Our tastiest, healthiest, most nostalgic SAUSAGE !!

It depends on what year GOST was introduced for a sausage product with this component in the recipe.))
The sausages from the old recipe books do not contain all of this.

By the way, teach me how to count from the old recipe. And then there is calculated for several hundred kg of raw materials.
Just share? But what about eggs by weight? I would like it in pieces, it's more familiar.

Veal is made from beef, but in my opinion, on the contrary, beef grows from veal ...

I think the problem here was to register the name for the recipe (TU). Probably, "beef in jelly" is already assigned to some thread.

Jelly is good. In the Ivanovo region, there is a production of "jellied meat" - everything is the same, only jellied meat is not in loaves but in transparent disposable jars. Everything is visible and "everything is without deception." That's just a deception - in jelly :) The cost of 1 kg of jelly is around 35 rubles. Usually it is hydrated 1:10 with special. preparation of high-strength gelatin (200-250 blooms), boil the meat and mix the gel and meat fibers. That is why the jelly remains transparent, it's not jelly :)

sausage is actually made from toilet paper!

but to tell the truth. had something to do with the question. in the average Russian sausage about 5-7% of meat and this figure is gradually decreasing
sausage in stock has long been much worse than ours
the pursuit of profit and cost reduction is the main point of the manufacturers' business
they don't need it to be tasty
they need to be as profitable as possible

[khanka]

khanka, You are absolutely wrong! There is no paper in the sausage. In an average sausage, the replacement of raw meat is no more than 50% - these are cheap sausages, sausages for an average layman's wallet, more expensive sausages come with no more than 20% replacement of raw meat, expensive sausages no more than 10% and GOST sausages without replacements.

Another thing is what is meant in "cheap" sausages by meat raw materials - this is both meat trimming and MDM (mechanically deboned poultry meat), and the bone mass gets there.

The problem of our Russian producers is that there is not enough good meat raw materials: fatty and semi-fatty pork is more dependent on imports.

The taste of sausage is also greatly affected by food additives, which sometimes simply "eat up" the taste of the product.

In general, one cannot blame sausage producers for the fact that the sausage is now bad, because there are a lot of problems that must be solved at the state level, and then make demands on production.

In general, if you want to eat high-quality sausage - buy an expensive product and a proven brand.

Innavega fully support you. There is meat in sausages. And exactly in the order as you laid it out, economy segment, medium, premium and GOST.
About 5-7% of meat in sausage is a myth "related to it")

Let me give you an example from my own life. It was too lazy to make minced meat, and there was not much of it, only 250-300 grams ...
Was in SPARA and decided to buy ready-made minced meat. There are many different things in the trays of minced meat, and the prices are different. I noticed that there is a price of 239 rubles for ground beef and for 500 rubles (feel the difference!), I turned to the supplier for explanations, since they already know me in the store and can whisper something honest
Well, cheap minced meat contains the lion's share of protein supplements, much less pure meat, and not the first and highest grade. Expensive minced meat consists of pure beef meat. This is done to reduce the cost of minced meat for various categories of the population.

So count on yourself - where and how much, what kind of meat, in the understanding of "natural meat of the highest category"

and after all, there is also a substitution of concepts) categories assess the fatness of their carcasses only 3 -1.2 and lean.
And in production they use the grade of meat - the highest, first, second.

After all of this, my nitrite salt, which I add to ham, in limited quantities, is just child's play ...

Within reasonable limits, there is no need to be afraid of nitrite salt ... as a food additive, sodium nitrite E250 has been used in the food industry since the beginning of the 20th century (since 1905) for two purposes, as an antioxidant that provides meat and fish products with a "natural color", and as an antibacterial agent that prevents the growth of Clostridium botulinum, the causative agent of botulism, a severe food intoxication caused by botulinum toxin and characterized by damage to the nervous system. Sodium nitrite content in sausage comp. from 0.01-0.07 g / kg, in short, the content rate in the finished product is no more than 50 mg per 1000 g, for baby food - no more than 30 mg per 1 kg. Nitrite in the European Union can only be used as an additive to salt of no more than 0.6%, therefore, I consider nitrite salt to be practically safe for health, I only use it.
And for information: spinach, lettuce, cabbage, cauliflower and many other vegetables naturally contain nitrite, so I do not recommend eating more than 1 kg of these vegetables a day

[InnaVega]

InnaVegacertainly
some people like to eat raw meat instead of meat and enjoy a high percentage, while others are generally vegetarian and feel good too

for the curious - 🔗
written close to the truth

The guy from LV is far from production: according to GOST 52196-2013
"Doctor's" composition: Pork, beef, water, chicken eggs or egg melange, whole or fat-free cow's milk, table salt, granulated sugar, spices (nutmeg or cardamom) and that's it!
And what he describes is called the nutritional value of the product: Protein, g, not less - 12.0; fat, g, no more - 20.0 and calorie content, kcal, no more - 228.0
Ice is needed at first in order to lower the temperature of the meat (minced meat) at least to -2 ° C and grind it well during cutting, and then the minced meat will take good water on itself. Otherwise, there will be coarse grinding and poor processing of the minced meat, which will affect the finished product. The cut of the sausage will be terrible, fibrous ...

Within reasonable limits, there is no need to be afraid of nitrite salt ...

But it is imperative to know the intricacies of the application and the consequences of "Nitrites, their useful and harmful properties. Dyes: carmine, cochineal, annatto" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=390444.0

Forewarned is forearmed!

Forewarned is forearmed!

gold words!

Girls, cute! Help is needed! I'll die without you! I need production recipes for sausages (smoked, dry-cured, boiled ...) and fish, as well as technological guides for them. Tell me where to poke or poke links where you can download them! Or where you can buy, at least where to look. You are welcome!!!

Chiffi, I can't send you, the box is full. Please clean. I really, really, really need this literature! And for fish and meat products.

And me, please!