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Nutrient Composition of Swiss Cooked Sausages Tec Installation

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Nutrient Composition of Swiss Cooked Sausages Tec Installation Research & Development Nutrient composition Keywords t Cooked sausages t Nutrient analyses of Swiss cooked sausages t Composition t Vitamins t Minerals By Alexandra Schmid, Silvia Ampuero, Ulrich Bütikofer, Daniel Scherrer, René Badertscher and Ruedi Hadorn Besides fresh meat, meat products are widespread and amongst sage. The cholesterol content ranges from 46 to 67 mg/100 g. Rela- them, cooked sausages are well known and very popular. The aim ting to the dietary reference intakes cooked sausages are a good of the present study was to determine the content of macro- and source for the vitamins B1 (0.1–0.5 mg/100 g), B12 (0.4–0.9 µg/100 g) micronutrients in various, commercially available Swiss cooked sau- and Niacin (2.4–4.7 mg/100 g), and some of them for vitamin C sages. For each sausage type five different samples (packed pro- (2.2–41.9 mg/100 g). They also contain the vitamins D, B2, B6 and ducts) were bought in the retail business and analysed. The results pantothenic acid but lack in vitamin A and E. They supply important show, that the sausages contain on average 58 to 65 g water, 11 to amounts of phosphor, zinc, iron and selenium, but they also feature 16 g protein, 16 to 23 g fat and carbohydrates <2 g per 100 g sau- a high sodium content. eat is a food with high nutritional qualities. It is rich in protein, sausage, and Lyoner) were collected in November 2006, the second four low in carbohydrates and depending on the piece and cut it is sausages in June 2007. For each sausage type five different samples M also low in fat. In Switzerland meat is the most important (packed products) were bought in the retail business (40 samples in to- source for the vitamins A, B1, B12 and niacin as well as for the elements tal). The following specifications were applied: sodium and iron (EICHHOLZER et al., 2005). Additionally, it contributes ࡯ Only standard products (no budget or premium products) with the substantially to the supply of the vitamins B2, B6 and pantothenic acid proper, previously defined denomination were purchased. and to the elements phosphorus and zinc. Besides fresh meat, meat ࡯ Only Swiss products were considered, whose producer and place of products are also widespread. About 90,000 t of meat products are eat- production were identifiable. en each year in Switzerland with growing tendency; 20% of the meat ࡯ To achieve high market coverage, only products of medium and large consumed in private households are sausages (PROVIANDE, 2008 and scale manufacturers were chosen (no products of individual butcher- 2007). Meat products of the cooked-sausage type, such as Cervelat, fry- ies) and the products of the two market-leading retailer groups in ing sausage from veal or pork and Vienna sausage, are among the most Switzerland (market coverage: close to 80%) were included impera- well-known and popular meat products in Switzerland. tively. Although cooked sausages are consumed in large quantities there is ࡯ A Swiss wide allocation of the products and the producers, respec- no information in Switzerland regarding their nutrient composition tively, was mandatory to account for regional differences. (except the macronutrients) based on chemical analyses. The currently Each sample comprised 2.5 kg of the same product (but not necessar- existing data in the Swiss food composition tables were calculated on ily of the same production lot). The samples were collected directly in the basis of common sausage recipes. However, up-to-date and accurate the chosen shops and transferred in coolers to Agroscope Liebefeld-Po- information about the composition of food is essential for many areas sieux Research Station (ALP) by ALP-staff, where the individual prod- of the nutrition and food science, especially as recipes as well as meat ucts were registered firstly. All information given on the packages were cuts tend to change over time. Also the increased interest of consumers noted (name of product, producer, lot number, composition, nutrient for health and nutrition topics demands a correct and broad data basis declaration, etc.) and entered in a database. The samples were then por- for local food products. Nutrient data of comparable foreign (e.g. Ger- tioned, coded and forwarded to the internal and external laboratories man) meat products are available (DFA, 2000) but need chemical con- responsible for the various nutrient analyses. During transport and firmation for Swiss products because of partly deviating recipes and preparation of the samples, they were kept under continuous cool con- manufacturing processes. Therefore, the aim of the present study was ditions. The samples to be analysed for crude protein, amino acids, to determine the content of macro- and micronutrients in the most im- crude fat, cholesterol, total sugar, vitamins A and E as well as the ele- portant commercially available Swiss cooked sausages. The data from ments sodium, potassium, magnesium, calcium, phosphorus, chloride, the present study is foreseen to update the Swiss Food Composition copper, selenium, iron, zinc and manganese were freeze-dried (lyophi- Database. lised) and stored at –20 °C (–4 °F) until analyses occurred. Materials and methods t Chemical Analyses t Samples All analyses were carried out in accredited laboratories, either at ALP Eight diverging sorts of cooked sausages were included in this study. or otherwise when stated, with two analytical replicates per sample. The chosen products had to be 1) Swiss products with a high degree of popularity, 2) disseminated country-wide and not only regionally, 3) Macronutrients consumed in substantial amounts and 4) differing from each other in Macronutrients were determined as described in HADORN et al. the composition or the manufacturing process. The finally chosen sau- (2008). Water was calculated by subtraction of the dry mass which was sages were: frying sausage from veal, Cervelat (also called “cervelas”), obtained by gravimetry after heating the sample at 105 °C for 2:40 h. Vienna sausage, Lyoner sausage, meat loaf, frying sausage from pork Protein was calculated by multiplying the total nitrogen content by a (strictly a raw sausage), pork sausage and Lyoner sausage from poultry. factor of 6.25, which was obtained via Kjeldahl analysis. Crude fat was The first four sausages (frying sausage from veal, Cervelat, Vienna determined by gravimetry after extraction with petrol-ether in a sox- Received: 8 June 2009 | reviewed: 16 June 2009 | revised: 26 June 2009 | accepted: 22 July 2009 Fleischwirtschaft International 6/2009 61 Research & Development Nutrient composition of Swiss cooked sausages tec installation. Carbohydrates were determined as total sugar (mono- to the samples as a retrieval standard. The samples then were subject to and oligosaccharides) after extraction with 80% hot ethanol and colori- an alkaline saponification followed by an extraction with iso-hexane. metric detection of the monomers in the distillate upon reaction with The extract was concentrated and an aliquot fractionated on a semi orcin/sulfuric acid. For analysing cholesterol the samples were saponi- preparative HPLC-column. The obtained vitamin D2/D3 fraction was fied and the sterols extracted with hexane. After a derivatisation with again concentrated and then analysed by HPLC with UV detection BSTFA/pyridine the cholesterol concentration was determined with (SLMB method 1537.1; EN 12821:1997E). GC-FID (NAEEMI et al., 1995; RODRIGUEZ-PALMERO et al., 1994). For determination of pantothenic acid the vitamin was extracted from sample materials with the help of a buffer solution. Of the extract Minerals and trace elements as well as a Ca-D-pantothenate standard solution geometrical dilution Sodium, potassium, magnesium, calcium, phosphorus, copper, iron, series were prepared in a pantothenic acid free assay medium. The dilu- zinc and manganese were determined by ICP-OES after a wet digestion tion series were inoculated with Lactobacillus plantarum (ATCC 8014) (EN 15510, 2008). Chloride was quantified by potentiometric titration and incubated at 37 °C. The degree of opacity in the sample prepara- with silver nitrate after an acidic wet digestion (SLMB method 322.1). tions was measured photometrically at 525 nm (SLMB method 1556.1). To determine selenium the samples were digested with nitric acid in For the determination of vitamin K2, vitamin K1 was used as retrieval the presence of hydrogen peroxide and magnesium nitrate and the re- standard. Vitamin K1 was added to the homogenised sample and the sidues dried and combusted. The ashes were treated with hydrochloric whole was subject to an enzymatic lipolysis. Vitamin K was then ex- acid before measuring the selenium content via flow injection-hydride- tracted with hexane from the sample material and cleaned with semi GFAAS (graphite furnace atomic absorption spectroscopy) (Perkin-El- preparative HPLC. After the successful separation of vitamin K2 by mer GF-AAS Analyst 600). HPLC using a zinc column it was reduced and its concentration deter- mined by fluorescence detection. The response factor of vitamin K2 Vitamins (menachinon 4) to vitamin K1 was used to quantify the findings (SLMB Vitamins A, E, B1, B2 and B6 were also performed at ALP. For the de- method 1540.1). termination of vitamins B1, B2 and B6, meat samples were homogenised Biotin was extracted by acid hydrolysis. Of the extract as well as a with water and hydrolysed with hydrochloric acid followed by enzy- biotin standard solution geometrical dilution series were prepared in a matic hydrolysis with taka diastase. Vitamin B1 (thiamine) was oxidised biotin free assay medium. The dilution series were inoculated with to thiochrome with alkaline potassium hexacyanoferrat-(III), whereas Lactobacillus plantarum (ATCC 8014) and incubated at 37 °C. The de- no additional treatment was applied for vitamin B2 and B6. HPLC anal- gree of opacity in the sample preparations was measured photometri- ysis with fluorescence detection was carried out on a reversed phase co- cally (SLMB method 1550.1).
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