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Fermented raw sausage Flashcards

(7 cards)

1
Q

raw materials characteristics?
(theres 3)

A

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

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2
Q

Food additves and funciton?
(theres 3)

A

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

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3
Q

types of sugar used for length of fermentation

A

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

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4
Q

beneficial bacteria in fermenting sausage?
give example 3

A

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

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5
Q

characteristics of fermented sausage?
(there 3)

A

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)

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6
Q

what is gelatine

A

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

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7
Q

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

A

pre treatment
extraction
refining and recovering treatments

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