2011 Sausage analytical program

Background

There is growing interest in sodium intakes of Australians due to a range of health related issues associated with high intakes. Sodium occurs naturally in almost all foods, but most of the sodium in our diet comes from sodium chloride (table salt), which is added to foods for flavour and as a preservative. Sodium is also found in many processed foods due to its presence in food additives such as sodium bicarbonate (bi-carb soda), which is often used as a raising agent in cakes and biscuits, or sodium metabisulphite, a preservative that prevents microbiological spoilage in foods such as sausages.

In April 2011, Food Standards Australia New Zealand (FSANZ) analysed a range of plain and flavoured sausages made using different types of meat to determine the current level of sodium found in sausages. Additional nutrients such as moisture, fat, protein, starch, sugars and ash were also determined in some samples. This survey was carried out in conjunction with a FSANZ survey of sulphite levels in sausages, cordial and dried fruit.

Sampling

FSANZ selected 133 samples of plain and flavoured sausages made using different types of meat. Samples were purchased from major supermarket chains, smaller chain stores and butchers' shops across Australia between April and June 2011. The number of samples for each meat type, the state or territory where they were bought, and the breakdown between supermarket and butcher purchases is shown in Table 1.

Table 1: Type, number and place of purchase of samples collected from each location

Samples were selected to include a range of the most common types of sausages available according to market share and were representative of national purchasing trends. 'Flavoured' varieties of sausages (i.e. those containing added herbs, spices and flavours) were included in a separate category for analysis.

Sausages labelled as sulphite or preservative free, or described as being organic, vegetarian, salami, chorizo, chipolatas, frankfurts, smoked, cured, liver, parboiled or blood sausages, or containing added cheese, were excluded from this survey.

Preparation and analysis

Samples were transported in their original packaging to Symbio Alliance in Queensland for nutrient analysis. Each sample was dry-fried, without the skin being pricked, to a ready-to-eat state.

Each individual sample was analysed for sodium. Four composite samples, one each for beef, pork, lamb and chicken sausages were analysed for moisture, protein, total fat, starch, ash, glucose, fructose, lactose, maltose and sucrose. Composite samples included between 7 and 15 individual samples randomly selected by the laboratory. Each composite sample included sausages purchased from a mixture of purchase locations and supermarkets and butchers.

Methods of analysis used by Symbio Alliance in this program are accredited by the National Association of Testing Authorities.

Results

FSANZ validated the results received by Symbio Alliance using information from food labels where available.

The average sodium levels in all types of cooked sausages were similar, as summarised in Table 2, and ranged from 737 to 844 mg/100 g. Plain and flavoured sausages had similar average sodium levels. Sodium levels were variable within most types of sausages, with the maximum value in many categories generally around double the minimum value.

Values for protein and fat were similar to existing analytical data for beef and pork sausages published in NUTTAB 2010.

For individual sodium results and proximate data generated from this program refer to:

• File

  Appendix 3 - Sausages analytical program data table (19 Kb Excel)

Table 2: Range of sodium levels (mg/100 g) for each sausage type

The average weight loss on cooking of sausages was 9%. This represents water that evaporates during cooking as well as small amounts of fat that may also be lost.

Updates to the food nutrient and measures databases

Having validated the analytical data, FSANZ used the results from the 2011 program as follows:

• Proximate values were incorporated into existing food records, with values being applied to the plain and flavoured beef, chicken, lamb and pork sausage varieties.
• Sodium values were incorporated into the relevant plain or flavoured sausage food record.
• Weight change factors used for cooked sausage recipes were updated to reflect the analysed moisture content.

Conclusion

The results of the analytical program have given FSANZ an improved level of confidence about the composition of a variety of sausages available for consumption in Australia. The results will also feed into future releases of the FSANZ reference database NUTTAB.