Read e-book online Sausage Manufacture : Principles and Practice - (31 Aug PDF

By Effiong Essien

ISBN-10: 1855737159

ISBN-13: 9781855737150

ISBN-10: 1855737167

ISBN-13: 9781855737167

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Read Online or Download Sausage Manufacture : Principles and Practice - (31 Aug 2003) PDF

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Extra resources for Sausage Manufacture : Principles and Practice - (31 Aug 2003)

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Some fillers are capable of producing up to 720 sausages per minute with exactitude in portion weights. Fillers are available in the market to cover the portioning as low as 5 g. Evacuation of air from the product enhances colour stability and the visual effect of the sausages. It also reduces fat oxidation and bacterial action and prevents proteolysis. A longer shelf life of sausages is therefore achieved by vacuum filling. Sausages can be filled as soft, less compact and compact in consistency depending on the producer’s requirement.

2 Antioxidants Ascorbic acid (E300) is among the most used antioxidants in sausage production. The purpose is to prolong the product’s shelf life by preventing fat rancidity and colour change that is caused by exposure to oxygen in the air. 3 Preservatives Preservatives are used in a very small quantity to keep food safe for longer by preventing the growth of microbes that cause spoilage and food poisoning. Sausages made without preservatives would have a very short shelf life. Some preservatives are used to give and keep the colour of the product.

2). A set of blades is fixed to a slowly rotating bowl that progressively comminutes meat and reduces it to a fine paste-like consistency. It is at the bowl chopping stage that other raw materials are mixed simultaneously with comminuting. Size reduction of ingredients takes place as sharpened blades typically rotate at about 1000 rpm. This production stage is critical as the quality and consistency of products can vary tremendously with the level of chopping. The mechanical and massaging actions produced on the meat mass by the rotating blades during bowl cutting and mixing, especially in the presence of salt, are capable of: • creating a larger surface area of the meat ingredients and enhancing the penetration, mixing and interaction with functional ingredients such as salt, phosphates and seasoning.

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