Quality of boiled sausage, produced with aroma emulsions treated with ultrasound

Summary of a presentation of 44. Kulmbacher week 2009

In the manufacture of meat products, in addition to the spices, spice extracts, which are obtained through the use of supercritical carbon dioxide, are increasingly being processed. Their advantage lies in their reproducible quality and the lower germ content. For better distribution of the aromas in the sausage meat and thus also a clear sensory perceptibility of the aromas in the finished product, the oily aroma extracts can be emulsified in an aqueous solution by means of ultrasound treatment.

The aim was to determine whether the use of ultrasonically treated aroma emulsions has a positive effect on the quality of cooked sausage. In four test series, scalded sausages were produced with natural spices (control batch) and aroma emulsions (test batch). One day after production and after 6 weeks of storage, the following parameters were recorded: sensory quality, consistency / firmness, water binding capacity (jelly deposit), color, shelf life as well as protein, fat, ash, nitrite / nitrate.

We observed that aroma emulsions had advantages over natural spices in terms of bacterial load, standardizability, distribution in the sausage meat and storage stability.

Compared to the control batches, the test batches showed overall higher strength values, both in instrumental and sensory analysis. In addition, a significantly smoother mouthfeel was described in the test batches.

Furthermore, it could be proven that the addition of aroma emulsions treated with ultrasound results in a more intense meat color as well as increased color stability and lower germ counts in the end product compared to the control batches made with natural spices. In the end, this leads to an improvement in the sensory quality of the scalded 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 [OSSWALD, D., I. DEDERER, K. TROEGER and F.-K. GAP]