The proportion of water in field jam for sale here is up to 80%, according to the results of Matís' measurements for the Consumer Association. Acidic burn jam is richer in water than new and the water content turned out to be slightly higher than required in ÍSGEM, a database on the chemical content of food (more about ÍSGEM).
The consumer association received a complaint that burnt jam contained too little meat but more water and gelatin. Therefore, the Consumers' Association decided to have the amount of water measured in four types of burn jam and Matís took care of the measurements.
The result was as follows:
SS burnt jam
75.7 g / water in 100g
Good burn jam 74.9 g / water in 100g
Sviðasulta SAH products Blönduós 76.1 g / water in 100g
Noatún burnt jam sour 80.3 g / water in 100g
In Matís' results says that the sour burnt jam is clearly richer in water than the new burnt jam, as more jelly has been seen between the burnt pieces in the pickled jam than the others. It says that water uptake in the pickling process can also partly explain the difference in water content. Values for burnt jam are published in the ÍSGEM database (the Icelandic database on the chemical content of food.
Values for new field jam are
74.8g water / 100g and for acidic burn jam 77.8g water / 100g.
"According to the regulation on meat and meat products, meat jams are boiled products from meat and other raw materials and / or additives and form a gel after heating. Food glue / gelatin is used in these products as stated in the ingredient descriptions. Acetic acid is stated in the description of ingredients for new burnt jam from SAH products, but it can be assumed that it does not fit this product, "says Matís in the results. "Of course, this is not in accordance with current rules, as the content of composite products such as burnt jam must be mentioned," says the Consumers' Association's website.
The news first appeared on the Consumer Association's website, www.ns.is/