Friday, November 17, 2017

Phosphate & Meat Replacement
in Smoked Sausage

Use of TexDry 5101 LC

Study completed by:  PHD Technologies LLC, Ames Iowa

Objective:

To use TexDry® 5101 LC  to replace sodium phosphate or a portion of the meat block in smoked sausage.

Results:

Formulation:

Ingredient Control 1% TexDry 5101 LC (Phosphate Replacment) 1% TexDry 5101 LC (Meat Replacment)
Pork 72s 58.10% 57.43% 45.00%
Pork 50s 22.00% 21.22% 29.00%
Water 12.05% 11.95% 16.15%
Corn syrup solids 42 DE 4.00% 4.00% 4.00%
Salt 2.00% 2.00% 2.00%
Seasoning 0.80% 0.80% 0.80%
Sodium phosphate 0.45% 0.00% 0.45%
Vegstable 506 celery juice powder 0.30% 0.30% 0.30%
Vegstable 515 cherry juice powder 0.30% 0.30% 0.30%
Calcium carbonate 0.00% 1.00% 1.00%
TexDry 5101 0.00% 1.00% 1.00%
Total 100.00% 100.00% 100.00%

 

Procedure:

1.  For treatments with TexDry 5101 LC®, add all the formulation water to the bowl chopper and TexDry 5101 LC® and chop for 5 min. then remove and set aside.
2.  Mix Pork 72s with salt, sodium phosphate, Vegstable 515 and Vegstable 506 in a  paddle mixer for no longer than 3 minutes to reduce smearing.
3.  Add Pork 50s, corn syrup solids, seasoning, and *calcium chloride and finally hydrated TexDry 5101 LC® and mix until we distributed.
4.  Stuff mixture into collagen casings of diameter 26mm.
5.  Drench in liquid smoke for 3 min.
6.  Cook smoked sausages using a typical smoked sausage cook cycle to an IT of 74ᴼC.
7.  Cool smoked sausages following USDA standard regulations for stabilization.
8.  Peel casings from smoked sausages, vacuum package and store refrigerated.

*Other calcium sources may be used as long as the calcium is available with for the TexDry 5101 LC.

Product Description:
TexDry 5101 LC ®       

Ingredients   
Citrus flour, standardized with sugar
Ingredient statement on finished product Citrus flour
Usage level   Varies with application - typically 1 - 2%

 

Conclusion:

TexDry 5101 LC® can effectively replace sodium phosphate or a portion of meat while increasing cooked yield, improving texture and reducing purge in smoked sausages.