Non-meat ingredients

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Non-meat ingredients

• 8. Sweeteners
• primarily for flavor but may have other functions
  also
• a. sucrose (cane sugar)
• 100 on sweetness scale
• permitted at levels sufficient for purpose
• generally used at 1 - 2
• moderates saltiness flavor
• may contribute to microbial spoilage
• glucose fructose --- with reducing groups
  utilized in linkage
• therefore this is a non-reducing sugar

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b. dextrose (corn sugar)

• 70 on sweetness scale
• permitted at sufficient for purpose
• reducing sugar
• free aldehyde/ketone group
• will reduce metals
• reacts with amino groups on proteins to give
  browning during heating
• useful for grill products
• undesirable for bacon
• may be helpful for fresh sausage color

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common carbohydrate used for fermented sausage
to form lactic acid

• bacterial dextrose ???? lactic
  acid starter culture 100
  degrees F
• final product pH is determined by amount of
  dextrose used
• dextrose pH6 oz./100lbs 5.28 oz. 4.916
  oz. 4.624 oz. 4.4
• higher levels will begin to give sweetness
  because fermentation is stopped by pH i.e.
  Lebanon Bologna

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c. corn syrup/corn syrup solids

• mixture of carbohydrates resulting from corn
  starch processing/hydrolysis
• variable in sweetness therefore limited to 2
• also variable in reducing sugar content and D. E.
  (dextrose equivalent) is used to indicate
  reducing sugar content --- most are D.E. 20 -
  D.E. 70
• contribute significant water binding
• retain moisture, improve yields, improve casing
  peelability for frankfurters

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d. sorbitol

• 50 sweetness scale
• natural organic alcohol compound found in berries
  and plants
• will not brown
• permitted at 2 only in cooked sausage - franks
  and bologna --- and only if corn syrups and/or
  corn syrup solids are not used
• most common use may be roller-grill franks and
  sausage productsto prevent excessive browning on
  the grill

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e. fructose - 150 on sweetness scale

• high fructose corn syrup may be used if
• DE 93 or more,
• fructose is 40 or more of the solids and,
  sweetness is sucrose

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• f. Stevia sweeteners
• - 400X as sweet as sucrose, 0
• calories
• -Rebaudioside A is a compound
• derived from Stevia rebaudiana and
• responsible for stevias sweet
  taste.
• -Approved by FDA on Dec. 17, 2008
• as GRAS, available as TRUVIA

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Non-Meat Ingredients

• Flavor modifiers / potentiators
• a. monosodium glutamate (MSG)
• intensifies flavor, has no flavor itself,
  sensitizes taste buds
• considered to be umami - flavor
• meat-like component which is the 5th basic flavor
  component humans taste (sweet, sour, saltiness,
  bitterness, umami)
• permitted - sufficient for purpose
• most often used at 6 -8 oz/100 lbs (0.5)
• frequently believed to be the source of Chinese
  Restaurant Syndrome
• warm, tingling feeling, flushed face, etc.
• no scientific evidence

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b. nucleotides

• 5' nucleotides
• very potent flavor potentiators
• effective at parts per billion levels
• disodium 5' inosinate ? commercial
  formsdisodium 5' guanylate?
• permitted at sufficient for purpose
• usual use at 1-2 oz/100 lbs
• highly effective/synergistic with salt (NaCl)
• c. hydrolized proteins
• whey, yeast, plant proteins
• partially hydrolized proteins contribute meaty
  flavors
• valuable as water binders at the same time

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Non-meat ingredients

• 10. Starter cultures
• strong flavor contributors with lactic acid
  tanginess, tartness, sourness
• but also produce hydrolized fats, hydrolized
  proteins and metabolic products like diacetyl,
  acetoin, etc. which are flavor compounds
• must have slow release of acid --- otherwise
  proteins become quickly denatured and the product
  will be mushy and/or crumbly
• permitted use is 0.5 - most is water added to
  disperse the starter culture

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Traditional fermentations

• 1. add salt, hold for several days
• allow inherent lactic organisms to predominate
  --- then ferment problem.
• this wild population often included
  heterofermentative lactics
• produce lactic acid and carbon dioxide
• causing gas pockets and blow-ups
• what is necessary is homofermentative organisms
• produce only lactic acid (no gas)

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2. back slopping

• using a small amount of meat from successful
  batches (before fermentation) to mix with fresh
  meat
• serves to inoculate the fresh batch with
  homofermetative organisms

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However, the most dependable fermentations come
from starter cultures

• concentrated frozen or freeze dried preparation
  of bacterial cells
• pure culture of one or sometimes a few selected
  organisms
• typically in U.S.
• Lactobacillus plantarum
• Pediococcus cerevesiae
• Europeans sometimes use Streptococcus as does
  dairy industry
• starters sometimes include Micrococcus (Kocuria),
  Staphyloccoccus strains (non-pathogenic)
• does not produce lactic acid but are nitrate
  reducers

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Starter is critical because

• fermentation is typically done at 90 - 100oF and
  95 - 99 relative humidity
• maximizes bacterial growth and can be dangerous
• Staphylococcus aureus is salt-tolerant, probably
  present and produces a serious toxin

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Staph is controlled by the lactic acid

• must have fast enough decline in pH to prevent
  Staph growth
• degree-hours requirement
• must reach pH 5.3 in less than 1200 degree-hours
  if less than 90oF, 1000 degree-hours if between
  90 - 100oF and 900 degree-hours if over 100oF
• degree-hours is time at temperatures above 60oF
• some fermentations are done at 75 - 80oF
  (European-style) and may take several days ---
  believed to result in a more complete flavor

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Chemical acidulation

• alternative to biological acidulation from
  microorganisms
• lactic, citric acids encapsulated to be released
  slowly as the product is heated
• glucono delta lactone slowly forms gluconic acid
  in meat to simulate fermentation

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Other considerations for fermented sausage

• 1. meat materials
• must be of good microbial quality and low TBA
  number
• a high level of free amines/contaminant bacteria
  may result in histamines during fermentation
• histidine ?? histamine tyrosine ??
  tyramine
• must also be free of excessive connective tissue
  especially for drying because collagen will
  become tough and hard
• Trichinae-free certified pork

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2. fermentation

• correct temperature for culture
• adequate dextrose
• salt concentration
• over 3 will slow the starters growth
• degree-hours requirement for Staph
• 3. smoking / cooking / drying
• process must achieve equivalent of 5-log
  reduction of E. coli O157H7 and heat is most
  commonly used to complete the requirement

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Non-meat ingredients

• 11. Mold inhibitors
• dry sausage easily develops mold
• can be controlled by very careful drying
• dry fast enough to keep the surface too dry for
  mold but slow enough to prevent case handling on
  the outside
• some dry sausage is characterized by a solid
  white mold cover
• compounds which inhibit mold
• a. propyl parabens
• may use 3.5 solution to spray or dip casings
• b. potassium sorbate
• 10 solutions for spray or dip
• also quite effective inhibitor of bacteria
  i.e. Clostridium botulinum

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Non-meat ingredients

• 12. Spices
• defined as aromatic vegetative substances used
  for seasoning food
• dried plant products
• true spices --- plants of tropical origin
• generally - herbs --- dried leaves (mint, sage)
  and vegetables (onion, garlic) are considered
  separately
• no limits on use --- except mustard at 1

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Because spices are plant products

• they are variable in intensity due to seasons and
  environment
• are perishable
• spice flavor depends on volatile compounds which
  are lost in time, at warm temperatures and if
  exposed to light
• should not be kept longer than 2 months and
  should be refrigerated
• are highly contaminated with bacteria
• can be a serious spoilage cause
• pepper is frequently a bacterial problem
• most spices are treated to reduce bacteria
• ethylene oxide
• irradiation

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Functions of spices in processed meats

• 1. flavor
• 2. color
• ex. paprika - pepperoni
• 3. antioxidants
• ex. rosemary
• 4. affect bacterial growth
• some are inhibitors
• some can stimulate bacterial growth
• 5. significant protein source
• ex. mustard flour - common at 1 in franks and
  bologna
• 6. product identity
• ex. Italian sausage must include anise or fennel,
  pepperoni - paprika for color and pork sausage -
  typically pepper and sage

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Spices may be used as

• natural spices
• whole
• cracked
• ground
• size is important to appearance and to flavor
  release
• small particles give faster quick flavor release
• designate size by mesh
• square holes per linear inch (screen) (50
  mesh 50 holes per inch)
• ex. 26/50 mesh pepper 95 of particles
  pass through a 26 screen and are
  retained on a 50 screen
• other terms for size by different spice suppliers
• frequent problem with natural spices is
  contaminating materials
• i.e. sand, stems, hulls, etc. --- need to be
  addressed in purchasing specifications

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Spices are also available as soluble spices
or spice extracts

• most important quality is flavor
• due to essential oils
• volatile flavor compounds
• true flavor
• may be steam distilled, collected, condensed and
  used for flavor
• 100 - 200 x more concentrated than natural spice
• also can extract spices with solvent (ethylene
  dichloride), evaporate the solvent and use the
  extract oleoresins
• less concentrated than essential oils but still
  50 - 100 x that of natural spice
• can be used in dry form plated onto salt, sugar
  or dextrose but this is more susceptible to
  oxidation and loss of flavor
• labeled flavorings rather than spices

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Advantages of essential oils and oleoresins

• easily dispersed
• consistent flavor
• no bacterial contamination --- but ---
• appearance (flicks of pepper/sage) and color may
  be different

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