Comparative Study on the Nutritional Label and Ingredients List of Pork Sausages Produced in a Conventional System
2025
Elena -Oana Roșca (Parfenie) | Benone Păsărin | Cătălin Nistor | Bianca Petruța Popa (Tihiniuc-Popa)
In Romania, the consumption of pork-based products ranks high among consumer preferences, primarily because they often do not require prior thermal processing. Their consumption provides the necessary energy and nutrients needed by a person throughout the day. A total of 18 types of pork sausages produced in a conventional system were studied (including 6 types each of Oltenian sausages, Cabanos, and Sticks). The study aimed to analyze the list of ingredients used in their production and the nutritional labels, with a particular focus on salt and protein content, as well as the proportions of fats and carbohydrates. The study also assessed whether the labels comply with current legislation on product labeling and the application of hygiene standards regarding the use of food additives. The study found that Oltenian sausages contained salt in the range of 0.8-2.9 g, protein between 14-18 g, fat content between 13-28.93 g, and carbohydrates between 1-4.3 g. The Cabanos sausages had a salt content ranging from 1.70-3 g, protein content between 14-16 g, fat content from 21-29.79 g, and carbohydrates from 0-1.59 g. Sticks sausages showed a salt content between 3.15-4.7 g, protein content from 18-37 g, fat content from 29-47 g, and carbohydrates between 1.3-7.8 g. Although sodium nitrate was found in almost all analyzed products, some types of pork sausages also showed an additional salt intake. No unauthorized food additives, as per current legislation, were identified.
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