Sausages, Pastes

Meat pastes are delicately cooked meat products made primarily from meat and fat of calves and hogs and, often, from poultry (e. g. goose liver paste) or wild animal meat (hare, deer or boar). Unlike sausages, pastes contain quality meat and are free of slaughter scrapings or other inferior by-products. A portion of meat or the whole meat used is present as finely comminuted spreadable paste. 

Sausage meat is not infrequently rich in water, which is added fraudulently water is also added with starch paste and in such a case this determination is of special importance. 

In the past, the most common method used for microsolute removal has been batch dialysis. The solution to be dialyzed was placed in seamless regen-erated-cellulose tubing ("sausage bags") and suspended in the dialysate allowing salts to diffuse across the membrane. With diafiltration, the same degree of salt removal can be accomplished much more rapidly with smaller volumes of dialysate. The pressure driven convective transport of solutes across the membrane is much faster than concentration driven diffusion (particularly at low salt concentrations). In addition, with diafiltration, all solutes (saltsand alcohol) are removed at the same rate independent of the size and diffusivity of the various species this makes the process more predictable and controllable. 

Lupin flour (up to 10%) has been introduced as an ingredient in wheat flour in the UK in 1996, in France in 1997, and in Australia in 2001 (Moneret-Vautrinetal., 1999 Dutau et al., 2002 Smith et al., 2004). Currently, lupin is used in biscuits, pasta, sauces, milk substitutes, soy substitutes, chocolate spread, sausages, and pastes (Ivanovic et al., 1983 Uauy et al., 1995 Lee et al., 2006) (Figure 22.5). Additionally, lupin extracts are used to clarify wine (Cattaneo et al., 2003), and in Japan and Indonesia lupin is an ingredient in traditional fermented foods such as tempe and miso. 

Tuna Scombridae Pleuronectiformes (flat fishes) Thunnus thynnus Reddish meat of exceptioned taste, it is fried, roasted, smoked, or ctmned in oil or processed into paste sausages or rolls... 

North and Mediterranean Seas and the Atlantic Ocean. It is a fatty fish (cf. Table 13.5), which is marketed salted and dried, smoked, or canned in edible oil, brine or tomato sauce. Tuna meat is also a common delicatessen item (tuna paste, sausages, rolls, etc.). The Atlantic mackerel Scomber scombrus) is of great importance, as are the chub or Pacific mackerel S. japonicus) and the blue Australian mackerel S. australa-sicus). Mackerel are sold whole, gutted or ungutted or filleted, frozen, smoked, salted, pickle-salted (Boston mackerel), etc. 

Uses Emulsifier preventing oil separation in hazelnut and almond pastes, and for prep, of bakery goods, margarine, ice cream, release agents, sausages, mayonnaise, toffees, snacks... 

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