Traditional food products have been regaining consumer interest worldwide. The aim of the study was to investigate the differences in nutritional value of traditional and conventional Polish sausages and to determine potential chemical hazards connected with these products. The research material consisted of 5 varieties of registered traditional sausages and 4 varieties of conventional sausages. The nutritional value was identified based on selected indicators: protein, fat, NaCl, total ash, water, Feder's number, Ca, Fe, Mg, K, Zn, Cr, Cu; whereas the chemical food safety - based on: nitrates and nitrites, total and added phosphorus, Cd, Pb. The results of this study show that traditional sausages have higher content of protein, zinc, magnesium and potassium as well as lower concentrations of calcium, water and total ash, plus lower water to protein ratio in comparison to conventional counterparts. Polyphosphates are not used in the production of traditional sausages and the amounts of added nitrites are at low levels.

传统食品已经在全球范围内重新引起了消费者的兴趣。该研究的目的是调查传统和传统波兰香肠在营养价值上的差异，并确定与这些产品有关的潜在化学危害。研究材料包括5种注册的传统香肠和4种传统的香肠。根据选定的指标确定营养价值：蛋白质，脂肪，NaCl，总灰分，水，费德氏数，钙，铁，镁，钾，锌，铬，铜；而化学食品安全-基于：硝酸盐和亚硝酸盐，总磷和添加磷，Cd，Pb。这项研究的结果表明，传统香肠的蛋白质，锌，镁和钾含量较高，而钙，水和总灰分的含量较低，与传统的同类产品相比，具有更低的水蛋白比。在传统的香肠生产中不使用多磷酸盐，并且亚硝酸盐的添加量很低。