FINELY COMMINUTED LIVER SAUSAGE - EFFECT OF DIFFERENT FATS ON STABILITY - PART 3 - FAT SEPARATION OF FINAL PRODUCTS WITH REGARD TO THE PROOF TIME

The effect of six different fats on stability of finely comminuted liv er sausages was investigated by using three recipes. As a parameter fo r stability, the fat separation of the final products was gravimetrica lly analysed. The proof time between the end of the chopping process a nd the begin of the can filling process with the following heating wer e varied from 0 up to 120 minutes. With tallow no liver sausage emulsi on could be produced. Final products containing tallow showed a high f at separation which means a bad quality of the product. After a proof time of 30 minutes, products with flare fat led also to a high fat sep aration. With a proof time up to 90 minutes, subcutaneous fat like fat of the ventral side of the belly and backfat showed no significant ne gative influence on the stability. By using plants oils, it was possib le to produce stable sausages. These sausages showed the best stabilit y even after langer proof time. For the evaluation of the stability of finely comminuted liver sausages, it is important to consider the phy sical-chemical characteristics of the fat components besides the recip e parameters.