In order to evaluate the functionality of Palsgaard® Citrem 3307 in the produced sausages the purge loss and the cooking loss were measured, and as shown in figure 3, a clear difference can be observed. The cost factor is always important, and 2 different frankfurter sausages were produced; with and without Palsgaard® Citrem 3307. The recipes are listed in table 4. Based on our raw material cost information, we calculated a cost reduction of up to 5 % in the frankfurter with Palsgaard® Citrem 3307, because of the increased use of pork backfat and water addition and less Pork II with 10 – 12 % fat content. By using Palsgaard emulsifiers in sausages we obtained: • A very good dispersibility in the meat batters, processed under cold conditions • Stable emulsions also in products with high fat and water content • Reduction of purge loss and cooking loss • High quality of the produced sausages • Possible to optimize the cost profile of the sausages • Flexibility in raw material selection 7 days 14 days 28 days 0.3 % Dextrose 0.3 % Caseinate 0.3 % Palsgaard® Citrem 3307 Figure 3: The diagramme on the left shows the purge loss % during vacuum storage and the diagramme on the right shows the cooking loss %. Ingredient Beef III (18 - 20 %) Pork II (10 - 12 %) Pork backfat Ice water Nitrite curing salt Dextrose Ascorbic acid Phosphate Starch Soy isolate Palsgaard® Citrem 3307 Seasoning Sum Sausage 1 10.20 40.80 20.00 23.30 1.60 0.30 0.05 0.25 1.00 2.00 0.00 0.50 100 % Sausage 2 10.20 36.80 22.00 25.30 1.60 0.30 0.05 0.25 1.00 1.70 0.30 0.50 100 % Table 4: Recipes of two different frankfurters with and without Palsgaard® Citrem 3307. Warm processed emulsified meat products This group includes the products liver patées and liver sausages and are produced by using a hot process ( 50oC – 80oC ). The products are packed in casings or in cans. For these products a wide range of the emulsifiers from Palsgaard can be used; please look at table 5. As for frankfurter sausages we have chosen a test system for these types of products: Liver sausages and as emulsifier we have selected Palsgaard® DMG 0090, which is a distilled monoglyceride Palsgaard Technical Paper - September 2010 How to improve the quality and reduce the costs of meat products by using emulsifiers 4
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