Chemical in Gredients of Vienna Sausages

Topics: Water, Flavor, Sugar Pages: 1 (257 words) Published: September 14, 2011
The common chicken canned sausage is made up of mechanically separated chicken, water, salt, corn syrup, flavourings, sugar sodium erythorbate, paprika and sodium nitrate. For sausage making phosphates improve flavour, reduce the loss of moisture, increase tenderness while improving firmness, and aids in colour development. Corn syrup is used to hold water and binds the meat together, aids in the fermentation process and helps cut the harshness of the salt. Salt is a very important ingredient in sausage. Salt is a preservative, not enough is added to the meat to fully preserve the sausage or make it fully safe from bacterial growth. Salt is added to sausages for three main reasons; taste, texture, and to aid in the curing process. Sodium Erythorbate is produced from sugars derived from sources such as beets, sugar cane and corn and is used in accelerating the curing reaction.Water as an ingredient is called “added water” or sometimes referred to as “free water”. This is different from the water already in the meat that is mostly restricted in its use by either chemical or physical forces – this is called “bound water.” Water is used in sausage making to add moisture to the meat. Added water will cook out of the meat before the meat’s natural moisture (bound water). Every ingredient depends on the other to help create a good quality product, however depending on how much of these ingredients are used in comparison to the actual amount of meat (percentage) will define the quality and how healthy it is.
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