nutrition Specialist and a former food inspector from Germany Franz Voll warned, if the composition of the sausage that is listed on the packaging such as ingredient like water takes the second place, the use of the product should be abandoned.
– a Lot of water is one of the main characteristics of cooked sausages of poor quality, – said Franz Voll.
Also not the best sausage chicken and vegetable proteins, cellulose and starch in the composition. You should pay attention to the color of the product – it should be light pink. The presence of dyes E120 and E252 in the composition may have a carcinogenic effect.
Previously Professor Federal research centre for food systems name Gorbatova Anastasia Semenova said that a good boiled sausage is not less than 600 rubles per kilogram.
In this case, the composition can contain sodium nitrite (E250) and antioxidant (E300). Additives make the product safer and give a flavor “of vaccinate”.
