Influence of phosphate and wheat fibers on the functional properties of cut-resistant raw sausage
Summary of a presentation of 44. Kulmbacher week 2009
To investigate the effects of phosphate and wheat fibers on the functional properties of cut-resistant raw sausage. Two series of tests were carried out for this purpose. During the ripening process, the following parameters were examined: pH value, aw value, weight loss, firmness, color, sensory properties. In addition, full chemical analyzes were carried out to see whether the wheat fibers in the product are inert.After the first series of tests, it was found that an addition amount of 1% wheat fibers was not sensorially acceptable. Therefore, the maximum amount of wheat fibers added in the 4,8nd series of experiments was 2%.
An important fact could be observed in the strength development. The batches containing wheat fiber and phosphate showed higher strength 5 days after production than the control batch 17 days after production.
From a sensory point of view, it could be proven that the wheat fibers of the WF 600 type are better suited as an ingredient for a raw sausage than those of the WF 200 type Wheat fibers is caused to mitigate.
An additional finding that could be gained through the use of the phosphate used is the reduction in viscosity. This effect could contribute to increasing the performance of filling machines when filling raw sausage.
The lectures of the Kulmbach Week are fully documented in the newsletter of the sponsoring society for meat research in Kulmbach.
The newsletter is issued by the meat research association in Kulmbach and sent to the members free of charge. The sponsoring company uses substantial funds that are used for the research work of the MRI, Kulmbach location.
More details at www.fgbaff.de
Source: Kulmbach [ MÜLLER, T., A. NIGHTIGALL, A. STIEBING, I. DEDERER and W.-D. MUELLER ]
