Table 5: Overview of Palsgaard’s product range for use in liver sausages and patées. Palsgaard® Citrem 3302 Frankfurter sausages Wiener sausage Bologna Palsgaard® Citrem 3307 Palsgaard® Citrem 3327 Palsgaard® DMG 0093 Palsgaard® DMG 0090 Palsgaard® 0054 Palsgaard® 0038 Retorted liver pâté Fine liver sausage of fatty acids (E-471) based on vegetable fats but with a fatty acid profile like tallow. The recipe and process are shown in table 6 and figure 4. For measuring the quality improvements we have evaluated the emulsion stability and the storage stability: Figure 4: The manufacturing process of liver sausages used in this trial. Meat, fat, pork skin Boil to 70oC Table 6: Recipe suggestion for liver sausages. Hot water, curing salt, Palsgaard® 0090 Cut for approx. 6 minutes Ingredient Posr II (10 - 12 %) Pork liver Pork skin Pork fat Water Nitrite curing salt Ascorbic acid Starch Palsgaard Sum ® Mass % 25.00 22.40 5.00 34.00 10.00 1.50 0.10 1.00 0090 0.50 0.50 100 % Fill batter into casings Boil to core temperature of 75oC Chopped liver, ascorbic acid At temperature < 60oC and cut for approx. 4 minutes Cool sausages and store at temperature = 5oC Seasoning Palsgaard Technical Paper - September 2010 How to improve the quality and reduce the costs of meat products by using emulsifiers 5
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