23.01.2013

Bad thermo-stability of sausages - "Meat business", November 2013

Important requirement of trade and consumers to sausages is density, especially in secondary heat-treatment. Thermo-stability of sausages is also very important for producers of flour products with sausage, because TR on their production strictly determines what should be the ratio of dough and sausage.

Specialists note the presence of a number of problems related to the so-called bad thermo-stability of sausages in the secondary heat-treatment. This are the leakage of broth at cooking, friableness, loss of volume, loss of integrity and density of the product (sausage falling apart), etc.

According to technologists, most often such problems are found in the low-cost recipes of sausages, with high content of flour, starch, meat of mechanical boning and poultry, which has a low protein content and can not fully Perform its function. They recommend to be cautious in work with low-cost receipts and with a dosage of non thermo-stable animal proteins, carrageenans, skin emulsions, low-functional vegetable proteins and other non thermo-stable ingredients.

According to the experts surveyed, the problem of thermo-stability of sausages  with high level of substitutions, including MMD and ММBD, is quite complex and requires an individual approach. In general, the solution to this issue remains debatable. Some technologists believe that the additives presented on the market - "assistants" in this matter, can not solve the problem, but only partially mask it. Others, based on their practice, still learned to solve this task with the help of corrective ingredients and shared their experience on how to restore thermo-stability, using alginate systems, blood plasma, drugs based Carboxymethyl cellulose, etc. Let us note also that, for example, China and Japan use Konjac gum, which, unfortunately, is not in the list of permitted to use in Ukraine.

According to experts, the main factor protecting from the formation of these defects is to maintain the balance of protein, fat and moisture. Unfortunately, there are often cases of non thermo-stability at re-heating and in expensive types of sausages.

We asked to tell the market specialists in detail about all possible ways to increase thermo-stability of sausages, in particular low budget recipes with high content of MMD, and additives, facilitating the solution of this problem.

Expert's comment

Alexander Glushchenko, commercial director of Trade House Technology Trade Ltd.:

"The most important factor in the production of sausages is the raw materials used. In order to get a quality product, meat must be present in the recipe of any class.  Of course, this is not enough, that is why "Trade House "Technology Trade" offers thermostable animal proteins Pro Gel DI-95, Scan Gel SF-91 and Scan Gel SF-95 (Scanflavour, Denmark).

These products have not only good emulsifying properties, they also give a fine dense consistency to products that should be served hot.

Sausages are thermo-stable by themselves when 100% of meat raw materials are used in recipes. But as in most recipes the quantity of meat raw materials is less, Trade House "Technology Trade" advises to use additives that increase thermo-stability. Such additives are thermo-stable stabilizing systems PLUSmulson Prot 300 and PLUSmulson Prot 300 F (Hydrosol, Germany). These products have high functional and emulsifying properties. Sausages, in the recipes of which the aforementioned additives were used retain their density, easy to bite and to cut after secondary cooking and heating in the microwave oven.