Saturated fat/polyunsaturated

[Big Dave]

Hi all

I have a Question re Saturated fat/polyunsaturated fats

In a web site bulletin I read recently, provided by a seasoning/rusk manufacturer located in the South West, it states in black and white that a sausage can contain up to a maximum legal limit of 50% fat! , which surprised me, what the article does not go into depth about or mention is what type and proportion of fats could make up that 50% total ?

In looking at the packet of a well known sausage bought from the supermarket it mentions saturated fats, which we know is not good for you, also monounsaturated and polyunsaturated fats which are better, as a query, if you wanted to decrease the saturated content by using lean only, and substitute saturated fats for healthier fats in home made sausages, what describes an everyday available product you can buy that would be suitable for this, Any ideas anybody?

Cheers

Big Dave

[sausagemaker]

Hi Big dave

I think the website bulletin you read is a little out of date, the current legislation is available in my download on at the top of this section.
but in essence you are not allowed to include extra fat as meat.
Before the changes the rules on pork sausage was as follows
Meat must be 65% of which 80% must be of the named meat & no more than 50% may be fat
Ie. 32.5% Lean & 32.5% fat & 20% of these could have been chicken.
New legislation states that you now need a minimum of 42% meat of which must be of the type stated & you are allowed the fat & skin that is associated with the animal in question
Therefore 42% meat in the case of pork =
4.2% rind
8.4% fat
29.4% lean

As for replacing the fats with other fats I would not personally do this but you could reduce the fat & add something like tapioca starch for the mouth feel.

All Clear (As mud)

Regards
Richard

[Big Dave]

Hi Richard, hmmmm maybe it was out of date as it did surprise me, anyway, the reason I asked about fat content is simply that a well know make of sausages I bought in the supermarket states monounsturated and also polyunsaturated fats, so that was behind asking what would you use instead of saturated.

The other thing is this well known make of sausage must have included in it a low melting point fat, as when on defrost only in the microwave, loads of liquid came out of it, on cooling it solidified, I squeezed as much of the fat out of one sausage as I could and It weighed in at 8 grms of soft fat when cold.

What fat would have such a low melting point?

Regards

Dave

[sausagemaker]

Just a guess but vegetable springs to mind.

Regards
Richard

Why not post the declaration so we can have a look

[wheels]

I wonder whether it's because rinds have been included?

From http://en.wikipedia.org/wiki/Pork_rind

43 percent of a pork rind's fat is unsaturated, and most of that is oleic acid — the same healthy fat found in olive oil.

Pork scratchings as a healthy diet. Mmm, If it's true its superb!

Phil

[Big Dave]

Hi Richard Hi phil, that cracked me up Phil about pork scratchings

Sorry Richard I am not sure what you are saying when you say post the declaration?

Veg fat?? you see this is where I am coming from guys, in my mind, and I have often been wrong about things which I do not understand, this on many occasions and you guys can vouch for that!! but being an engineer I am naturally inquisative and will only accept the facts when I see the evidence or results.

Pork fat to me is saturated fat? true/false? so how can a sausage maker/supplier get monounsaturated and polyunsaturated in their sausage in a stated accurate measured quantity without say a way of measuring it to include in the mix, unless its maybe in an accurate mix of a veg fat/saturated inclusion?

If those two good fats came in pork naturally and in measurable quantities we could shoot for pork choose the good bits and discard the bad and we would all be healthy, so I am confused how they do that and what they use?

I have looked at all the dairy/fat products on the shelf in the supermarket to try and measure up what might be used and the only thing I can see that comes anywhere close to the stated accurate measurements of all fats on the back of the sausage packet is in something like a block of crisp and dry? ..........Na surely not!!

Lovely to talk to you both again

Many Thanks

Dave

[wheels]

Dave

But the rind that may be included will have non-saturated fat.

What Richard is asking you to do is to post the 'product declaration': the ingredients list and any other info (Fat levels and types, Sugars, Salt etc) that is on the back of the pack.

HTH

Phil

[saucisson]

From one Dave to another I suspect you may closer than you wish with crisp and dry

Phil I'm a bit taken aback that pig skin has that much oleic acid in it. I don't doubt it but I'm surprised, I will do some digging. Not in anticipation of proving you wrong I hasten to add

Dave

[Big Dave]

Hi Guys, many thanks for the reply, Ah I now see what Richard is asking, OK, will do Richard, I am however a bit reluctant about posting the name of the sausage manufacturer on her!! maybe it would be wise to send you the details on a PM message?

Will gather the info for next week, maybe tuesday as we are away in the Brecon Beacons National Park for the Bank Holiday in the caravan, all stocked up with food and of course the most important of all the "vodka" so will say bye for now, speak next week gentlemen. Happy Hols to you all...

Big Dave

[Big Dave]

Hi Richard, Phil and Dave, have bought another pack of sausages to advise Richard the declaration of ingredients, pack of 8 = (450grms) in natural casings.

Anyway, here is the declaration of what is on the back of this label, have sent a PM to Richard advising who made them.

Typical Values per 100grms
Energy 1058kj / 254 kal
Protein 11.7g
Carbohydrate 16grms
Of which sugars 0.9grms
Fat 15.9grms
Of which saturates 8.1grms
Polyunsaturated 0.9grms
Fibre 2.6grms
Sodium 0.86grms
Salt Equivalent 2.2grms

Ingredients Pork ( 42% ) Water, Pork fat (10%) Rusk (Wheat), potato starch, Soya Protein Concentrate, Less than 2% Salt, Flavourings, Stabilisers : Diphosphate, Guar Gum, Antioxidants: E300, E307, Preservative: Sodium Metabisulphite, Colour: Cochineal Filled into non UK beef Casings

Guys what I cannot get to grips with is how the manufacturer can state such precise quantities in any given amount? The way I look at it is, if I went to my local butcher and asked for a kilo of shoulder pork with a % saturated % polyunsaturated and a % monounsaturated, he would be very likely to throw me out of the shop and verbally abuse me as I walked off nursing my backside.

We as consumers are a good deal ignorant about the food industry and what’s in our produce, normally accepting what you are getting no questions asked, However, the deeper I go into this sausage making, the more I read and talk to you experts, the more complex it gets, and the more I question the labels, especially meat products on the supermarket shelf!!

Not to deviate, I am still intrigued at the 8grm of soft fat which came out of one sausage at such a low melting point, Maybe Dave was correct in his previous message? Maybe it is a vegetable fat? In many ways that would make a lot of sense as then they would be able to calculate the precise quantities of each fat included in any given weight.

That’s it for now guys

I look forward to Richard’s appraisal with interest.

Regards
Big Dave

[wheels]

I've just found this:

When talking about fats, it's important to realize that no fat source is purely saturated or unsaturated. For instance, pork lard is saturated, right? Well, sorta. For illustrative purposes, let's look at the fatty acids in pork lard: 41% is saturated, 47% is monounsaturated, and 11% is polyunsaturated. Olive oil is 75% mono-, 14% saturated, and 11% poly-. As you can see, these oils aren't purely one thing or another, but are a mix of various fatty acids.

From:

http://fitnessblackbook.com/diet-tips/t ... tary-fats/

Phil

[Big Dave]

Hi Richard Hi Phil, have not heard anything following my declaration, has there been any thoughts or conclusions Richard?

Another quick one guys, Have been reading various topics on sausage making etc, what is the safest way of keeping the sausage meat pink during and after cooking, I notice saltpetre is used but that stuff is lethal if you get the weights incorrect, how can I achieve this without possibly poisioning the family?

Looking forward to your contact again

Regards

Dave

[Big Dave]

Hi Richard Hi Phil, have asked in my last posting a question about keeping the meat pink in sausages during and after cooking, have just looked at the shop and spotted all purpose curing salt, can this be used to substitute all salt and also keep the meat pinkish in colour?

Regards

Dave

[wheels]

Phil

Commercially ascorbic acid is used, mainly I think, for shelf life, but something at the back of my mind makes me think that it will also help with a pink colour?

If not, you could use cure #1. The all purpose curing salt would I'm sure be fine, but as we don't know what's in it we can't say for sure.

Phil

[Big Dave]

Hi Phil, many thanks for your reply, will have a mooch to see where I can get it, have emailed the shop to ask if they can supply #1 .

Thanks again

Dave