Beef Mortadella Lyoner receipt

Hector
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Post by Hector » Fri Jun 29, 2018 12:05

Dear Bob,Thanks.

You are right.Next time i will try presto ham maker (at 80c)

Image

Also it seems adding Phosphate( STPP) is not dangerous as i think before and i will add it for better texture next time.
the toxicity of polyphosphates is low, as the lowest LD50 after oral administration is >1,000 mg/kg body weight. Similarly, no mutagenic, carcinogenic, or reproductive effects have been noted

en.wikipedia.org/wiki/Sodium_triphosphate
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Bob K
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Post by Bob K » Fri Jun 29, 2018 12:34

I don't think it will effect the texture. The only problem I have with it is if you freeze the sausage the retained water drains out upon thawing.
Hector
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Post by Hector » Fri Jun 29, 2018 15:19

I found many articles that say WHC and texture improve by adding Phosphate

Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
DOI:10.1016/S1671-2927(08)60361-2

Use of phosphates in meat products
http://www.academicjournals.org/article ... t%20al.pdf
EAnna
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Post by EAnna » Thu Jul 05, 2018 04:34

Bob K wrote:Hector wrote:
5.cook 3 hour in food steamer


Hector wrote:
i cook my sausage by steam(center of my sausage reach 80c)


This is (probably) the reason you are having texture problems, Too hot and too long of a cooking process.
I confirm this above opinion and bear @Bob K out about too high temperature you have kept.
Best regards
EAnna
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