Browsing by Subject "savustus"

Formation of second skin under artificial casing is essential when manufacturing of skinless frankfurters. The aim of this study was to study how manufacture skinless frankfurters that have a good and firm bite. In literature part the aim was to study factors what affect the formation of the second skin. Skinless frankfurters were manufactured with 4 different artificial cellulose casing: 23 mm non-CMC (carboxymethylcellulose) casing, 23mm Rapid Peel®-casing, 21 mm Rapid Peel®-casing, 17 mm Rapid Peel®-casing. Frankfurters were prepared with 2 different recipes and thermal treated with 3 different smoking-cooking programs. Commercial and pilot plant prepared natural casing frankfurters were used as a reference. Properties of frankfurters were tested with sensory analysis by making sensory profile of each product (Colour intensity, Flexibility/bendability of skin, Snappiness of the skin (voice), Snappy bite, Gumminess of the skin and Texture of frankfurter). Physical test methods to measure frankfurters were: cooking loss; colour measurements (Minolta); shear force and maximum load of skin with Allo-Kramer device and peak force needed when skin breaks with Texture Analyser. Physical test showed that all product types need to have their own tailored smoking and cooking program to reach the wanted result. Texture analyser and Allo-Kramer-device did not give any logical results so these methods needs more testing for useful results. Sensory evaluation indicated that the properties of a natural casing frankfurter is hard to achieve by manufacturing skinless frankfurter. The differences between artificial casing samples were low in all experiments. But when comparing these results to natural casing had significantly (p<0.05) lower bendability of skin, snappiness and gumminess of the skin was higher as well as the overall texture of frankfurter was harder than skinless frankfurters. In conclusion, skinless frankfurters made with artificial casings could not compete with properties of natural casings. Maybe it is possible to get very close with the right recipe, additives, casing and thermal treatment. But at the moment the natural casing is unbeaten.

Large part of world’s meat products are smoked to achieve desired sensory properties, typical to these products. Many attributes affect the color formation of sausage surface perceived after smoking. Surface color is a substantial part of the quality criteria of the smoked sausage. The aim of this study was to see if fat and frozen meat content of the sausage has effects on the surface color after smoking assessed by sensory evaluation. Assumption was that fat percentage, and the frozen meat content would both affect the color formation and the achieved surface color. The sensory evaluation method that could be applied to production environment was also developed and studied. Sensory study was conducted in three parts with three different semi-trained panels (n=21, n=13 n=13). In the study the color evaluation of sausages was made by using the 6-point color scale and ranking test. The sample sausages had three different frozen meat levels (20 %, 50 % ja 60 %) and four different fat levels (19 %, 21 %, 24 % ja 26 %). The protein, moisture and fat contents and cooking loss of the product were instrumentally measured. Also, the temperature during the cooking was recoded. Sausages with higher fat content were evaluated as lighter than the lower fat level sausages both with the color scale and by the ranking test. The frozen meat content didn’t affect the perceived color of the smoked sausages. The fat content or the frozen meat content did not have an effect to cooking loss. The method of the color evaluation could be used in the production as the result of color evaluation made with the scale gave good results. However, the use of color scale needs to be instructed to all employees doing the color evaluation in the production before using it and is still quite subjective. The main use of the method would have in the reject-accept evaluation to help in t the decision making.