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Low sodium and myosin development
Posted:
Mon Jun 21, 2010 11:56 pmby DanMcG
Well I tried my first low sodium recipe this past weekend. It was a basic Italian mild sausage that was flavorful but dry.
I knew I was in trouble when I was mixing it because the mix just wouldn't get tacky. I mixed it way longer then normal, but just no sticky meat.
I guess I'm wondering is if I could have kept it cold and continued mixing would it have eventually developed the myosin? If low salt means dry sausage I want no part of it.
Posted:
Tue Jun 22, 2010 12:40 amby NCPaul
Were you using a salt substitute or just reducing the salt?
Posted:
Tue Jun 22, 2010 8:18 amby DanMcG
I used 2.8g of salt per pound which is about a third of what the recipe called for. I also added 1.5g per pound of msg thinking it would add some salt and boost the flavor.
Posted:
Tue Jun 22, 2010 11:43 amby Oddley
If you have changed nothing else, then the reduced salt action on the water soluble proteins, seems likely.
The last batch you did, if using 2.8g salt per pound of meat, indicates a 0.6173% of salt ingoing. I think, that an ingoing amount of 1% or about 4.5g of salt per pound of meat, which is still very low, might be more appropriate.
If you are eating 5oz of sausage with 1% salt at one meal every couple of days, then you would be ingesting from those sausages about 1.4g of salt
Posted:
Tue Jun 22, 2010 9:47 pmby DanMcG
thanks Oddley, I'll try your amount on the next batch and see how it works.
this was my first attempt at low salt and also the first time I wasn't able to develop the protein.
And I think My problem is more, the amount I eat and not the amount of salt in the sausage... 5 oz's of sausage every couple days, LOL. that's down right depressing
But I guess i should consider it.
Thanks again , Dan
Posted:
Wed Jun 23, 2010 7:17 amby grisell
In Sweden we have something called 'Seltin' which is potassium chloride and suitable for people on low-sodium diet. Couldn't you use that?
(Remember that potassium doesn't share sodium's preservative properties and therefore the sausage must be consumed quite soon).
Posted:
Wed Jun 23, 2010 5:11 pmby saucisson
Also bear in mind:
people receiving medication for diabetes, heart or kidney disorders should consult their doctor before using a reduced sodium (ie potassium) salt.
(Remember that potassium doesn't share sodium's preservative properties)
that surprises me, I'd be interested to read up on that.
Dave
Posted:
Thu Jun 24, 2010 8:49 pmby grisell
I don't remember where I saw it. I was always taught that when preserving herring or salmon, one has to use ordinary salt (I even think that there is a caution note about this on the Seltin package). I think it had something to do about sodium protecting against botulism, but as I said, right know I don't remember where I read it.
Posted:
Fri Jun 25, 2010 3:30 pmby saucisson
Thanks, I'll have a hunt around myself.
Dave