Trehalose, Sodium Erythorbate & MSG use
Posted: Wed Oct 31, 2018 19:14
Hi everyone, I was searching this forum for a good hot dog recipe and found a few. Couple of them call for Trehalose, Sodium Erythorbate & MSG use. Not too many recepies on this forum call for these stuff. Neither Marianski recipes do... I tried to search the forum to find more information on this but with no success in spite I remember this was discussed somewhere...
I found some useful information on Google but want to ask you if this stuff really makes sausage better and if it safe to use it....
1. Trehalose adds some sweetness; but, is not over powering as it is only half as sweet as sugar. Trehalose is an antioxidant and will help keep the color in sausage as oxidation causes the graying. Trehalose is a protein protector and will keep the fresh sausage from being "rubbery" after cooking.
2. Sodium Erythorbate should always be added when using curing salt (nitrites/nitrates). This is because, when used in sausages, the processing time can be cut down (up to one-third), as the erythorbate accelerates the rate of curing by breakdown the nitrite and speeding up the setting of the pink colour pigment.
3. MSG, Mono Sodium Glutamate is simply a "Flavor Enhancer". It causes your taste buds to be more sensitive.Use MSG at about the same levels as you would salt, even slightly less. It will not only make your sausages and cured meats taste much better, but everything else consumed along with them will taste better too.
Thank you!
I found some useful information on Google but want to ask you if this stuff really makes sausage better and if it safe to use it....
1. Trehalose adds some sweetness; but, is not over powering as it is only half as sweet as sugar. Trehalose is an antioxidant and will help keep the color in sausage as oxidation causes the graying. Trehalose is a protein protector and will keep the fresh sausage from being "rubbery" after cooking.
2. Sodium Erythorbate should always be added when using curing salt (nitrites/nitrates). This is because, when used in sausages, the processing time can be cut down (up to one-third), as the erythorbate accelerates the rate of curing by breakdown the nitrite and speeding up the setting of the pink colour pigment.
3. MSG, Mono Sodium Glutamate is simply a "Flavor Enhancer". It causes your taste buds to be more sensitive.Use MSG at about the same levels as you would salt, even slightly less. It will not only make your sausages and cured meats taste much better, but everything else consumed along with them will taste better too.
Thank you!