The present invention involves the production of meat products with:
Comminuted sausages are considered an emulsion type of product in which meat protein, fat and water construct a stable matrix.
Emulsion stability is a function, among other variables, of the water and fat holding capacity of the meat used.
Especially meat proteins, and more specific the salt soluble fraction (actin, myosin and their complex) which represent approximately 60% of total protein content contribute, to the emulsion stability, as in their hydrated state they function as a protective frame of the incorporated fat, which comprises the non-continuous phase of the emulsion and the main factor of product destabilization.
The obtainment of a stabilized embodiment of the olive oil (oil globules) in the “emulsion” constitutes a technological target of this invention, which is dealt with known combined techniques, such as selection and preparation of meat, pH regulation of the meat, the quantity of added salt, the use of processing aids, the process conditions of meat paste creation, thermal processing and cooling of the final product, etc.
Nevertheless, the incorporation of olive oil, in comparison to the traditional addition of pork fat, as long as it is tested with classic techniques, runs into difficulties of instability or presents tendencies of instability, not only of the meat-paste but of the final product as well, that usually appear oily.
Consolidated well-known techniques of indirect embodiment of vegetable oils are known, which:
This is especially so in the case of olive oil, whose role in nutrition of humans is distinctive among vegetable oils, and also internationally renowned for its beneficial features (reference to omega fatty acids and their protective role, low cholesterol content, tocopheroles and polyhenols with the later two acting as antioxidants).
Therefore, it is thought to be essential,
on one hand, that its participation as an ingredient substituting animal fat in thermally processed pork meats products, to be achieved under especially protective conditions, so that maximal protection of its characteristics is secured in the product;
on the other hand, that the process of incorporation ensures the traditional technique of thermally processed pork meat products, and that scientific facts will systematically be taken into consideration based on the characteristics of protein, fat and oil as well as the potential of their in-between connection depended on these characteristics.
The fact that the stability of so called meat emulsions is affected by the following parameters, must also be taken into account:
It is obvious that from technological aspect the differences between pork fat and olive oil should be taken into consideration when creating a stable emulsion.
In the critical production temperatures (0–4° C. to 71° C.) as well as in the temperature range during cooling and during storage (3–7° C.), the SFI plays a very significant role. In the case of olive oil, its characteristics presuppose incorporation under specific conditions consisting of:
In the end, one significant aim is the insurance of stable behavior of the meta-paste “emulsion” during the phases of thermal processing, cooling and cutting and packaging, of the product and during the maintenance under low temperature conditions.
The aim of the present invention is the production of goods based on thermally processed meat (cooked products of pork meat—sausages—salamis):
This aim is achieved by mixing—low fat (lean) meat in “cool” with olive oil in combination with the use of vegetable protein, milk protein, polyphosphates, water and salt.
In this way, the present invention offers pork meat products with olive oil and a method for their production with in cold mixing of olive oil, lean meat and water.
Thin chopped lean meat at a temperature of 0° C. is mixed with water at −2° C. in a mixing machine with simultaneous addition of salt. Next, are inserted polyphosphates, preservatives and spices. After all these are mixed, gradually vegetable protein, milk protein and starch are added. When the temperature of the mix reaches 2° C. the olive oil is inserted. Mixing continues with simultaneous application of a vacuum of 960 mbar for 3 min in order to remove oxygen and prevent oxidation, until temperature reaches 4° C. The entire mixing time is 15 min and the absorbing power 26 KW. The mixture then goes to a filling machine where is encased with simultaneous application of a 1000 mbar vacuum with absorbing power of 7 KW, and later on is pasteurized to 71° C. The entire time of the thermal process depends on the product diameter and ranges from 1 to 3 hours. Following pasteurization, the product is cooled in chilling chambers of temperatures ranging from −2° C. to +2° C.
Pork meat products with olive oil that are produced according to this invention, have excellent stability as far as structure is concerned (compactness) due to the use of lean meat, application of low temperatures and production under vacuum. The sensory characteristics of olive oil, incorporated in these products, remain unchangeable, because of the low temperature used during the production process.
Number | Date | Country | Kind |
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20010100089 | Feb 2001 | GR | national |
Filing Document | Filing Date | Country | Kind | 371c Date |
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PCT/GR01/00025 | 5/29/2001 | WO | 00 | 1/15/2002 |
Publishing Document | Publishing Date | Country | Kind |
---|---|---|---|
WO02/065860 | 8/29/2002 | WO | A |
Number | Name | Date | Kind |
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3482998 | Carroll et al. | Dec 1969 | A |
5238701 | Dubanchet | Aug 1993 | A |
5654028 | Christensen et al. | Aug 1997 | A |
6419977 | Born | Jul 2002 | B1 |
Number | Date | Country | |
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20030049364 A1 | Mar 2003 | US |