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Water uptake in canned coextrude sausages (Industrial project, together with Tulip)

Educational level:Bachelor project, Master thesis
Target group:MSc Food Science and Technology
MSc Food Innovation and Health
Main area:Ingredients and Dairy Technology
Chemometrics and Analytical Technology
Project description:

Traditional, canned sausages is produced from skin less sausages. The meat batter is produced with a high Sodium chloride concentration, app 4 %. After drying, smoking and peeling the sausages are filled in cans together with hot water. The cans are closed and retorted. During cooking and shortly thereafter sodium chloride diffuses from the sausages in to the water and the sausages takes up water to a sodium chloride equilibrium is obtained between water and the sausages. This process can to some extent be controlled by the quality meat and the amount of starch used in the formulation. Predicting and controlling the water uptake is important since it effect the declared meat content and the price of the final product.

Tulip Food Company a has introduced a more efficient way of producing canned sausages by using a co-extruded alginate casing (Coex) instead of a traditional peeling casing. This process is very different from the traditional process when it comes to batter formulation, smoking and cooking and canning water/brine. This means that for new formulations the water uptake is measured by weighing the sausages 14 days after retorting since it can’t be predicted or controlled by the same parameters as used in the traditional process.

The purpose of this project is to identify formulation and process parameters to predict and control water uptake in canned coex sausages. 

Keywords:Meat sausages , meat technology, water biding , Meat ingredients
Supervisor(s): René Lametsch (KU-Food) and Brian Rask Madsen (Tulip)
Last edited:05-12-2018