Ham Sausage/Food Testing

Ham sausages are a type of meat processing food that is deeply loved by consumers. They are mainly made from livestock and poultry meat, supplemented by fillers such as starch and plant protein powder. Then, seasonings such as salt, sugar, wine, and monosodium glutamate are added, spices such as scallions, ginger, garlic, cardamom, amom, large grains, pepper, etc., quality improvers such as carrageenan and Vc, color protectors, water retention agents, preservatives, etc. They are marinated Made by processing techniques such as chopping (or emulsification) and high-temperature steaming, it is characterized by delicate meat, tender and refreshing taste, convenient carrying, simple consumption, and long shelf life. If sausages are regarded as the ancestors of ham sausages, their history can be traced back thousands of years. It is said that there is a record of sausages in Homer's epic. However, the difference between the ham and sausage we eat is already significant. Their raw materials are basically the same, but the processing process is very different, so the taste and taste are also quite different. In food engineering, ham sausage is a system called "emulsified meat". The key is to break the fat into small particles and distribute them evenly throughout the entire intestine. So, with the naked eye alone, it is almost impossible to distinguish the fat inside. Simply put, it's fat, more is less. In order to evenly disperse these fats, it is necessary to extract proteins from lean meat and use them as emulsifiers to stabilize the "ground" fat particles. The extraction of protein is not an easy task. Usually, lean meat is "beaten" into meat paste, and a high salt concentration is required to extract more protein. So, ham sausages are always very salty, which is an unavoidable problem. A portion of the protein extracted from water is adsorbed onto the surface of fat particles to prevent them from re fusing, while the rest remains in water and crosslinks with each other during heating, forming a interconnected network structure. The fibrous tissue and protein network structure that are not dissolved in water fix the fat particles, forming the unique texture of ham sausage. The taste of ham sausage depends on the strength of this gelatinous structure. Strictly speaking, the simplest ham sausage only needs lean meat and salt. In actual production, it is still desirable to add fat. Fat helps to retain some vitamins and flavoring substances that can only exist stably in fat. However, too much fat is not popular. Firstly, it's not healthy enough - everyone doesn't like to eat too much fat. Secondly, more fat requires extracting more protein to adsorb, but with more fat, the amount of lean meat correspondingly decreases, which reduces the strength of the formed gelatinous structure and leads to a poor taste. In addition, some plant ingredients such as soy protein and starch are also added to the production of modern ham sausages. The addition of soybean protein helps to reduce cholesterol content while maintaining protein content, with dual advantages in nutrition and cost. However, the addition of soy protein can affect the texture and taste of the final product, and it is usually not recommended to add too much. The addition of starch in ham sausage, like the addition of starch in traditional meatballs, helps to reduce costs, but will affect texture. The national standard classifies ham sausages based on the content of protein, fat, and starch. The higher the grade, the less fat and starch it contains. Due to the abundance of salt, some sugar is needed to reduce the 'saltiness'. Other seasonings are where various manufacturers showcase their abilities

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