Sausage emulsion

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

In contrast to fresh muscle, meat has low levels of NAD (Madhavi and Carpenter, 1993). Thus, NAD-dependent enzymatic pathways for NOMb formation ate relatively unimportant in meat curing. In commercial practice, nitrite is reduced to NO by nonenzymatic means, including use of reductants such as ascorbate and erythorbate. Although meat has sufficient reducing ability to obtain a slow conversion of nitrite to NO, ascorbate or its isomer, erythorbate, is commonly added to curing brines or sausage emulsions to obtain faster NO production and thus a more rapid development of cured meat color. Care must be taken... 

Many other foods are mixed dispersions, like ice cream which is an emulsion, foam, and suspension. Others abound. Sausages and frankfurters may be considered to be solidified O/W emulsions in which the oil droplets are covered by a protein membrane and dispersed in a gel [293]. Similarly, cakes can be considered to be air bubbles dispersed in a gel phase. 

Emulsion Capacity and Stability. A 0.5 g sample of the freeze-dried protein fraction was redissolved in a minimum of 0.3 M citrate-phosphate buffer at pH 7.0 and mixed thoroughly with 50 ml of 1 M NaCl for 1 min in a Sorvall Omnimixer at 1000 rpm in a one pint Mason jar set in a water bath (20°C). Crisco oil (50 ml) was added to the jar and an emulsion formed by mixing at 500 rpm with simultaneous addition of oil at the rate of 1 ml/min until the emulsion broke. The endpoint was determined by monitoring electrical resistance with an ohmeter. As the emulsion broke a sharp increase (l KS2 to 35- 0 KSi) was noted. Emulsion capacity was expressed as the total volume of oil required to reach the inversion point per mg protein. This method is similar to that used by Carpenter and Saffle (8) for sausage emulsions. To establish emulsion stability the same procedure was used except that 100 ml of oil was added and a stable emulsion formed by blending at 1000 rpm for 1 min. A 100 ml aliquot was transferred to a graduate cylinder and allowed to stand at room temperature. Observations were made of the volume of the oil, emulsion and water phases at 30, 60, 90 and 180 min. 

Gels are of central importance for most semisolid food products. A gel can contain more than 99% water and still retain the characteristics of a solid. The network structure will determine whether the water will be firmly held or whether the gel will behave more like a sponge, where water is easily squeezed out. The gel structure will also have a major impaet on the texture as well as diffusion of water and soluble compounds. Many food matrixes are based on colloidal gels such as yoghurts, cheeses, many desserts, sausages etc (see also Chapters 19 and 20). In whole foods, there is often a combination of colloidal structures and fragments of biological tissues or gel structures in combination with particles, emulsion and foam structures. This level of complexity of composite food structures will not be dealt with here. 

Knipe, C.L. (2004). Sausages types of emulsion. In W. Jensen, C. Devine and M. Dikemann (eds. Encyclopecta of Meat Sciences. Elsevier, London, pp. 1216-1220. 

Beef sticks are produced similarly to other dry sausages. Normally, smoke flavourings can be added to the emulsion to provide the optimum smoke flavour intensity. Aqueous base flavourings may also be atomised on the exterior surface during processing to provide a uniform smoke colour. 

Many foodstuffs consist of gelled emulsions, due to deliberate addition of gums and thickeners to increase the mass thickness (e.g., sausages) or due to denaturation of proteins to form protein micelles (e.g., cheese). Food emulsions containing water in oil have an internal water phase that is dispersed as droplets within an oil (or lipid) phase. The microorganisms are mostly found in the droplets (Verrips and Zaalberg, 1980 ... 

Emulsifying capacity and emulsion stability —sausages, mayonnaise, soups, breads... 

Emulsification Formation and stabilization of Sausages, bologna, fat in emulsions, surfactant soup, cakes F, C, 1... 

Emulsions (O/W) Milk, ice cream, creams, coffee creamers, cream liqueurs, soft drink syrups, mayonnaise, sauces (e.g. hollandaise, bearnaise), sausages, whippable toppings, some salad dressings, some fruit drinks... 

Sodium oligopolyphosphates, when present in sausages, increase the stability of the fat emulsion, and quantities -0.5% will reduce the separation of fat during cooking [45]. The flavour of meat is influenced by the presence of inosinic acid (inosine monophosphate, IMP) (12.19a). After animal slaughter, the amount already present tends to increase since it can be formed from AMP which is a breakdown product of ATP (Chapter 11.3). 

Water binding, stabilization of emulsions in meat products (corned beef, sausage)... 

Fig. 12.31. Schematic representation of a sausage emulsion (according to Morrissey et al., 1987)...

Moisture content is related to protein content and is relatively constant. Feder s method of analysis of water added to chopped or ground meat or to emulsion-type sausages is based on these findings. The method uses the empirical equation ... 

---