Review of the nutritional composition and additives of commercial sausages
The sausage is a sausage that is typically consumed in Mexico, made with pork and fat and must be sold fresh. The objective of this investigation was to evaluate the quality of the sausage, analyzing the nutritional labeling, the ingredients and additives of 10 brands of sausage that are sold in sup...
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/5356 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/5356 |
| Access Level: | acceso abierto |
| Palabra clave: | Quality chorizo nutritional composition raw material Calidad composición nutrimental materia prima |
| Sumario: | The sausage is a sausage that is typically consumed in Mexico, made with pork and fat and must be sold fresh. The objective of this investigation was to evaluate the quality of the sausage, analyzing the nutritional labeling, the ingredients and additives of 10 brands of sausage that are sold in supermarkets in the city of Pachuca, Hidalgo. The sausages evaluated had a low protein content according to the revised references, in addition to presenting a high content of fat, sodium and additives. In conclusion, due to its nutritional characteristics, its consumption should be moderated in the diet, and not exceed its consumption to 2 or more times per week. |
|---|