http://www.livestrong.com wrote:Preservative Effects
Manufacturers add sodium ascorbate to foods to prevent spoilage because of its antioxidant properties. Because this vitamin is water-soluble, not fat-soluble, it cannot prevent fat spoilage. Sodium ascorbate keeps fresh-cut fruit such as apples or peaches from turning brown.
Ascorbic acid in its various forms, including sodium ascorbate, speeds the curing process that gives cured meat its taste and uniform red color. Sodium ascorbate also helps prevent fading of the red color of the meat. Without additives such as sodium ascorbate, sausage and other cured meats would have a grayish color rather than the more appealing red.
Read more: http://www.livestrong.com/article/47803 ... z1XISEXPsj
The color of meat
The red color of muscle flesh and hence also of sausage and meat products is determined by the meat pigments myoglobin and its derivatives and partly also by the blood colorant hemoglobin. These are chromoproteins with a prosthetic group, the heme, the central iron atom of which is responsible for the color changes in the meat. When the meat is stored in air, the iron ion present in divalent form is oxidized to trivalent iron; the initially dark red muscle colorant thereby forms bright to cherry red-colored oxymyoglobin which on further oxidation is converted into the brown-colored metmyoglobin. Myoglobin also shows a similar level of affinity to nitric oxide as to oxygen. Adding on nitric oxide results in nitric oxide-myoglobin, also called nitrosomyoglobin or salt red, which causes the stable red color of salted meat products during storage in air or on frying and boiling.
Paul Kribs wrote:FB
You asked me on another thread if I had come up with any recipes.. I did have a go at reproducing the Cyprus Style Pastirma Sausage.
I keep buying the commercially produced ones made by Rezet & Son in Hornsea. They are full of crap, but I find the taste superb so put up with it.
I fiddled about with the listed ingredients and came up with this:-
Cyprus Style Pastirma Sausage
Beef 1000 gram
Salt 10 gram
Paprika 14 gram
Garlic Powder 10 gram
Cumin Powder 8 gram
Black Pepper 2 gram
Sugar 5 gram
Chilli Powder 2 gram
I would say that I have both the taste and texture 'spot on' (minced through a 5mm plate) as the commercial product. Where mine lacks is the succulence, and I would put this down to a severe lack of fat. I used beef about 85%-15% VL, I will do the next batch at 65% or 70% VL. I was trying to be healthy, and as we all know to well you cannot skimp on fat where it iis needed in this hobby..
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