Meat Industry

Cooked Sausages

Applications

Emulsified Meat Systems

Cooked sausages exist in a huge variety and levels of quality. Products such as Frankfurters, Meatloaf, Cocktail-sausages and Luncheon are produced and enjoyed all over the world. The two basic types of products are:

  1. Products made out of a fine emulsion only (Frankfurter)
  2. Products consisting of a fine emulsion with visible show-meat

Manufacturing process

A fine emulsion can be obtained in several ways and the aim is to obtain high levels of activated protein which hold water and also covers the finely cut particles of fat during thermal treatment. The aim of obtaining a fine emulsion is to destroy as much sarcolemma (membrane of muscle cell) as possible to activate protein to the maximum extent. Higher levels of activated protein form a thicker layer around the finely cut fat which stabilizes the emulsion, decreases the risk of fat and/or water separation during thermal treatment as well as adding texture, firmness and bite to the product.

Equipment and Processes Used Includes:

  • Mincing / grinding
  • Mixing / Blending
  • Bowl Cutter / Emulsifier
  • Vacuum
  • Filling
  • Smoking
  • Cooking
  • Cooling
  • Slicing / Shaving
  • Storage

Ingredients Used For Yield and Meat Extension

Type of Additive

Phosphate
Salt
Nitrite
Ascorbic Acid
Erythorbate / Ascorbate
Carrageenan
Wheat Protein

Dosage / kg of Product

3.0-5.0 g
12-22 g
0.15-0.25 g
0.5-0.6 g
0.7-1.0 g
0-0.3 g
0-40 g (can be up to 120g / kg)

Type of Additive

Soy Protein
Starch or Binder
Fermented Rice
Spices / Flavours
Lactate
Fibers
Defatted Soy Flour

Dosage / kg of Product

0-40 g (can be up to 120g / kg)
0-80 g
0.1-0.3 g (or as desired)
As desired
25-35 g
0-20.0 g
0-40.0 g

Gateway Products - Proteins for Emulsified Meat Systems include:

HT Binder C

Heat treated wheat binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 72°C

ISP Dragon Cloud

Isolated Soy Protein

  • Good fat emulsification
  • Good water holding
  • Good gel texture on cooking
  • Reduces fat out
  • Improves cook yield

Summer Bind (Gluten Free)

Heat treated white sorghum binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 65°C

ISP 928C

Isolated Soy Protein – low viscosity

  • Very high fat emulsification
  • Reduces fat out
  • Improves cook yield
  • Small % added with other protein to enhance fat emulsification
  • Especially good for Skin emulsion / Rind emulsions / Fat emulsions

Bindaze Fine (Gluten Free)

Heat treated white maize binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 72°C

FSP 50

Functional Soy Protein

  • Good fat emulsification
  • Good water holding
  • Softer gel texture on cooking
  • Reduces fat out and improves cook yield

FSP 70

Functional Soy Protein

  • Good fat emulsification
  • Good water holding
  • Softer gel texture on cooking
  • Reduces fat out and improves cook yield

EWP 90

Enhanced Wheat Protein that has:

  • Excellent synergy with meat and collagen proteins
  • High fat emulsification capacity
  • Stabilizes fat and reduces fat out
  • Improves cook yield
  • Reduces collagen/gelatine pockets
  • Good viscosity for forming and good cooking gel and stability

Fibre Bind S

Soy Fibre

  • Very high water holding – 10X
  • Binds fat
  • Soft texture with high level use >3%
  • Improves cook yield
  • Helps to prevent purge

Defatted Soy Flour

Heat Treated Defatted Soy Flour

  • Lower water holding
  • Some fat emulsification
  • Low Cost Protein
  • Softer texture on cooking

Vegebind P (GF)

Heat Treated Yellow Pea Flour

  • Good fat emulsification
  • Firm gel texture on cooking
  • Reduced fat out
  • Improves cook yeild

GRS Certification

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