STUDY ON THE NUTRITIONAL QUALITY OF FRESH SAUSAGES FROM ROMANIA

Gabriela Frunză, Cecilia Pop

Abstract
    The purpose of this study was the comparative analysis of nutritional quality of fresh refrigerated sausages, marketed under their own brand in the main supermarkets in Romania (A, B, C, D, E, F), based on chemical composition and energy value. They were analyzed 36 samples (six product samples for each store) purchased in July 2017. The content of proteins, lipids, collagen and water was determined using the automatic analyzer Food Check (infrared spectrophotometer); the mineral substances were determined by calcinations and nitrogen free extract (NFEs) and energy value were determined by calculation, using conventional formulas. The data obtained were statistically processed, including by analysis of variance (Anova One Way, Multiple Comparison), being observed significant and very significant differences for the most parameters analyzed. The lipid content varied most with differences of 138.7 g/kg of product (from 95.7 g/kg in stores F to 234.4 g/kg in stores E); protein content had lower variations, with differences of 61.5 g/kg of product (from 132.8 g/kg for store E to 194.3 g/kg for store F). The energy value was higher, over 270.23 kcal/100g meat, for products from sources A, B, E, and for sources C, D, F, was below 195.7 kcal/100g.

Key words: sausages, proteins, lipids, collagen, water