SPECIAL
FOCUS
37
MAY 2017 FOOD FOCUSTHAILAND
Reinforcement of theProteinMatrix
To stabilise a sausage the fat distribution has to be homogenously
and theamount of dissolvedproteinhas tobe sufficient toact asan
emulsifier between fat and water. In the heating process,
thermo-coagulationof theproteincreatesa three-dimensionalnetwork
that encapsulated fat and water. If there is too less protein a weak
matrix is formed, resulting in a soft texture. In addition the structure
of the protein shrinks when heated and causes fat and gel
separation.
These quality issues can be avoided by use of the stabilising
system
1
.The functional componentsof the full compoundsignificantly
strengthen theproteinmatrix.Thesystem restoresahighly functional
proteinstructure inwhich theproteinhashighemulsifyingabilityand
optimumhydrophilicproperties.Duringheating, the improvedprotein
matrix separates fat droplets and free water, resulting in a firm
structureandamouthfeel like thatofsausageswithhighmeatcontent.
Products made with the stabilising system
1
consequently have a
greatly improved texture, hot or cold.
SimpleProcessingofMechanicallySeparatedMeat
Mechanical separationof residualmeat isbecomingmoreandmore
prevalent. Due to the high mechanical stress that separated meat
undergoes, its functionality is significantly lower thanmusclemeat.
Its cell structure is partially destroyed and it is usually processed
semi-frozen. The analytical composition is also subject to high
variationanda lowprotein content (<13%) leads topoor processing
properties. However, with the stabilising system
1
the proteinmatrix
becomes considerably more stable. So an economical recipe
2
of
sausages canbemadewitha consistency comparable to sausages
made frommusclemeat.
TheUniversal StabilisingSystem
In addition to improving structure, the stabilising system
1
also has
emulsifying properties. This allows the use of low-cost fats without
the typically soft consistency or fat separation that would otherwise
result.Thus,high-qualityendproductscanbemadewitheconomically
profitable recipes.
Very good texture improvements can also be obtained with
premium sausages, naturally at much lower dosages. Of particular
interest is the ability of the stabilising system
1
to address reworking
issueswithout loss of quality.
TheStabilisingSystem
1
- Benefits at aGlance
• Production of sausageswith 50% separatedmeat
(beef, chicken)
• Water binding up to40%
• Better texturewith sausages eatenhot
• Avoidanceof badbatchescausedbyvariations in raw
material quality, with improvedproduction reliability
• Reductionor avoidanceof fat andgelatineseparation
in pasteurised and canned products
• Better shelf life through reduced juice leakage in
packagedand slicedproducts
EconomicalProduction
ofSausages
withoutReducingQuality
In many countries, classic products such as wieners, frankfurters and other
sausagesare themost popular products in thecategoryof processedmeat. For
the economical manufacturing of these sausages, it is a common procedure to
reduce the amount of meat in the recipe. Despite the use of various stabilisers
the quality of the end product becomesworse. However, with a new stabilising
system
1
manufacturers can produce sausages that stand out not only for their
taste, but also for mouthfeel and texture even if economical rawmaterials or
inexpensive recipes are used.
