Ingredient Beef III (18-20% fat) Pork II (10 - 12 %) Pork backfat Ice water Palsgaard® Citrem 3307 Na-caseinate Soy isolate Phosphate Nitrite curing salt Dextrose Ascorbic acid Starch Seasoning Sum Sausage 1 10.20 % 38.80 % 22.00 % 23.30 % 0.00 % 0.00 % 2.00 % 0.25 % 1.60 % 0.30 % 0.05 % 1.00 % 0.50 % 100% Sausage 2 10.20 % 38.80 % 22.00 % 23.30 % 0.00 % 0.30 % 1.70 % 0.25 % 1.60 % 0.30 % 0.05 % 1.00 % 0.50 % 100% Sausage 3 10.20 % 38.80 % 22.00 % 23.30% 0.30 % 0.00 % 1.70 % 0.25 % 1.60% 0.30 % 0.05 % 1.00 % 0.50 % 100% Table 4: Recipes of three different frankfurters with and without Palsgaard® Citrem 3307. In order to evaluate the functionality of the citric acid ester of mono-diglyceride; Palsgaard® Citrem 3307, E-472c in the produced sausages the purge loss and the cooking loss were measured as shown below in figure 3: It can be observed from the trials, that there is a clear reduction of purge loss in the products during storage in 7, 14 and 28 days when emulsifiers are used in the sausages. Also the cooking loss is reduced in the sausages where Palsgaard® Citrem 3307 is added. P u rge lo ss% du ring va cu um sto ra g e 3 2.5 2 1.5 1 0.5 0 7 da ys 14 d ays 28 d ays 5 4 3 2 1 0 0.3 % Dextrose C o o kin g lo ss% 0.3 % Dextrose 0.3 % Caseinate 0.3 % Palsgaard® Citrem 3307 0.3 % Caseinate 0.3 % Palsgaard® Citrem 3307 Figure 3: The diagram on the left shows the purge loss % during vacuum storage and the diagram on the right shows the cooking loss %. Palsgaard Technical Paper - August 2011 Emulsifiers used in food applications, focussing on the meat processing industry 4
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