Monosodium glutamate (MSG) is a flavor enhancer often added to a variety of processed foods, including sausages, to boost the savory, or 'umami,' taste. However, the issue is not always straightforward, as glutamate is an amino acid that occurs naturally in many foods used to make sausage. Understanding the different forms of glutamate is key to making informed dietary choices.
The Difference Between Added and Natural Glutamates
Naturally Occurring Glutamate in Sausage
Glutamate is a building block of protein and is present in virtually all natural foods, particularly those high in protein. When these proteins are broken down through processes like curing or fermentation, they release free glutamate. For example, many of the core ingredients in sausage contain natural glutamates:
- Meat: The pork, beef, or chicken used in sausages naturally contains protein and, therefore, glutamate.
- Cheese: Some sausage recipes, particularly Italian varieties, include cheeses like Parmesan, which is known for its high level of naturally occurring glutamate.
- Other Ingredients: Herbs, spices, tomatoes, and mushrooms also contribute to the natural glutamate content and overall umami flavor of a sausage.
Added Monosodium Glutamate
In addition to the natural glutamates, many food producers add concentrated MSG to intensify flavor. This is a common practice in highly processed and cured meats, including many hot dogs, salamis, and snack sticks. The reason is simple: MSG enhances the palatability and can also help reduce the overall sodium content while preserving the perception of saltiness. If MSG is added directly, it must be listed as 'monosodium glutamate' on the ingredient label according to FDA regulations.
How to Read a Sausage Label for MSG and Glutamates
Identifying added MSG requires careful label reading. Look for these specific terms in the ingredients list:
- Monosodium Glutamate: The explicit name for the additive.
- Hydrolyzed Vegetable Protein (HVP): A processed ingredient that contains free glutamate and is not required to be labeled as MSG.
- Yeast Extract or Autolyzed Yeast: These ingredients are also concentrated sources of free glutamates.
- Soy Extracts or Protein Isolate: These processed protein sources can contain natural glutamates that are concentrated during manufacturing.
Furthermore, be aware that a product claiming 'No Added MSG' may still contain ingredients with naturally occurring glutamate. The claim only refers to the direct addition of MSG itself.
Is MSG in Sausage Safe? Debunking the Myths
The perception of MSG as an unsafe ingredient stems largely from unsubstantiated claims and anecdotal reports from the 1960s, a period often referred to as 'Chinese restaurant syndrome'. However, decades of scientific research and review by health authorities have consistently affirmed its safety.
The GRAS Designation
The U.S. Food and Drug Administration (FDA) classifies MSG as 'Generally Recognized As Safe' (GRAS). Global bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) also concur that MSG poses no health concern for the general population when consumed in moderate amounts.
The 'MSG Symptom Complex'
While most people can consume MSG without issue, a very small percentage of the population may experience mild and temporary symptoms after consuming large amounts (typically 3 grams or more, far more than found in a single sausage serving). These reactions, formerly called 'Chinese restaurant syndrome,' are now more accurately termed the 'MSG symptom complex' and may include headaches or flushing. It's crucial to note that many of these symptoms are often linked to the high sodium, fat, and processed nature of the foods themselves, rather than the MSG.
Homemade vs. Store-Bought Sausage: A Comparison
Choosing between homemade and store-bought sausage offers control over MSG content, among other ingredients. The table below highlights some key differences.
| Feature | Homemade Sausage | Store-Bought Sausage |
|---|---|---|
| MSG Control | Complete control; can add or omit MSG entirely. | Varies by manufacturer; often contains added or naturally occurring MSG. |
| Ingredient Transparency | You know exactly what goes into the recipe. | Requires careful reading of the ingredient label for hidden sources of glutamate. |
| Sodium Content | You can control the amount of salt used. | Sodium levels can be very high, even when MSG is used to reduce salt. |
| Processing Level | Low to moderate, depending on methods. | Often highly processed with various additives and preservatives. |
| Shelf Life | Shorter shelf life; no artificial preservatives. | Longer shelf life due to preservatives and processing. |
Conclusion: Making Informed Choices About Your Sausage
In short, many sausages do contain MSG, either added directly as monosodium glutamate or present naturally from ingredients like cheese and hydrolyzed proteins. However, the FDA and other health organizations have deemed MSG safe for most people, and the historical fears surrounding it are not supported by conclusive scientific evidence. If you are concerned about MSG, your best defense is to read the ingredient list carefully for terms like 'monosodium glutamate,' 'yeast extract,' and 'hydrolyzed vegetable protein'. The safest way to guarantee no added MSG is to make your own sausage at home, giving you full control over all ingredients. The decision ultimately comes down to personal preference and health considerations.
For more information on MSG labeling requirements, consult the U.S. Food and Drug Administration's page on monosodium glutamate.
