Fermented raw sausage

Question 1

raw materials characteristics?
(theres 3)

Answer 1

meat excellent hygenic quality
lean meat can have low WHC or PSE meat
pH 5.4 - 5.5

Question 2

Food additves and funciton?
(theres 3)

Answer 2

Salt: for extraction myofibrillar protein, taste, and preservatives
Curing agent: color, flavor, preservatives
Sugar: for strong curing color and better flavor

Question 3

types of sugar used for length of fermentation

Answer 3

GDL (Glucono delta lactone) - Fast fermentation
Dextrose - medium fermentation
sucrose - slow fermentation

Question 4

beneficial bacteria in fermenting sausage?
give example 3

Answer 4

micrococcus: converting nitrate to nitrite, improving flavour
Lactobacillus: increase acidity (lowering pH)
Penicillium: mold growth for taste, flavor/aroma, and preservatives

Question 5

characteristics of fermented sausage?
(there 3)

Answer 5

fast fermented: inexpensive, low quality, strong tangy and sour taste, fast drop in pH (<5.0 in 2 days)
medium fermented: better quality, less sour than fast fermented, moderate drop in pH (<5.0 in 4 days)
Slow fermented: high quality, slow drop in pH (>5.2)

Question 6

what is gelatine

Answer 6

gelatine is a protein produced by partial hydrolysis of collagen extracted from connective tissues of bovine and porcines.

Question 7

main process of gelatine making and explain?
(theres 3)

Answer 7

pre treatment
extraction
refining and recovering treatments