05d surimi seafood products sausage
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Transcript of 05d surimi seafood products sausage
13/11/15
THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 1
Lihatlah dunia apa adanya….
SAUSAGE PROCESSING INDUSTRY
oleh : Wini Trilaksani
Bambang Riyanto
DEPARTEMEN TEKNOLOGI HASIL PERIKANAN FAKULTAS PERIKANAN DAN ILMU KELAUTAN
INSTITUT PERTANIAN BOGOR
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 2
CAPAIAN PEMBELAJARAN DAN KARAKTER YANG DIKEMBANGKAN Kognitif : Mampu menjelaskan sains dan teknologi (K)
ekstraksi, konsentrasi serta pengembangan produk pengolahan berbasis daging ikan lumat (minced fish) atau surimi
Afektif : Mampu bekerjasama dan mengembangan
konsep dan kreativitas (A) dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.
Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)
produk bernilai tambah hasil perairan dalam pembuatan produk baru yang potensial untuk dikomersialkan dan memberi sumbangan dalam penciptaan kedaulatan pangan protein ikani.
• TUTORIAL DAN DISKUSI
• COLLABORATIVE LEARNING (CBL)
• PROJECT BASED LEARNING (PJBL) MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK
STRATEGI/METODE PEMBELAJARAN
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 3
ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI KOGNITIF PERFORMANCE ASSESMENT/ASESMEN KINERJA 1. UJIAN TENGAH SEMESTER 2. QUIS
ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI AFEKTIF DISKUSI DAN PEMBUATAN RESUME (RUBRIC-DESKRIPTIF DAN HOLISTIK)
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DISKUSI DAN PEMBUATAN RESUME DISKUSI 1. Bagaimana peran DHA dikembangkan dalam pembuatan
sosis
PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 5
LINGKARI SALAH SATU PILIHAN NILAI DIMENSI
KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN 5 A. Sangat Berkontribusi 3 B. Berkontribusi sama dan adil 2 C. Hanya memberi kontribusi yang ada
KEPEMIMPINAN 5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam
menyelesaikan tujuan bersama 3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang
adil 2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah
tujuan KERJASAMA
5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam diskusi kelompok
3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi kelompok
2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal berpartisipasi
NILAI TOTAL !
PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)
ASSESSMENT KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK 1. PRAKTIKUM
2. MODEL PROYEK : KOOPERATIF DAN KOLABORATIF GAGASAN KELOMPOK PENGEMBANGAN PRODUK
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KOMPETENSI DASAR
IND
EX
1. CLASSIFICATION OF SAUSAGES 2. RAW MATERIALS 3. SAUSAGE CASINGS 4. PROCESSING TECHNOLOGY 5. KEEPING QUALITY 6. MARKET 7. NOVEL PRODUCTS
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 7
FRESH SAUSAGE FERMENTED SAUSAGE SMOKED PRECOOKED SAUSAGE EMULSION-TYPE SAUSAGE COOKED SAUSAGE
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1. Fresh pork sausages 2. Fresh beef sausages for grilling 3. Curry beef-mutton sausages 4. Sausage-burger (hamburger) 5. Merguez (Mergés)
FRESH SAUSAGE Fresh sausages are made from fresh meats which are, as a rule, neither cured, smoked, fermented nor cooked. Fresh sausages must be kept under refrigeration prior to eating. They are heated by the consumer himself before serving.
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Fresh pork sausages
Merguez (Mergés)
Sausage-burger (hamburger) C
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Grill Sausage
FERMENTED SAUSAGE Fermented sausages are made from cured or uncured, fermented and often smoked meats but they are not heat processed in any way; they are divided into semidry and dry sausages. 1. Summer sausages 2. Air-dried sausages 3. Pepperoni 4. Pork and beef chorizos 5. Beef salamis 6. Turkish and oriental style raw beef sausages 7. Landjaegers
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Salami
Summer sausages
Landjaegers
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Cervelat
Pepperoni
BASIC FORMULATIONS FOR SOME FERMENTED SAUSAGES
1)
1.0 g/kg monosodium glutamate may be added per 1 kg of product — addition of 1.5–5.0 g pepper is practised per 1 kg of product
SAUSAGE Beef % Pork % Pork backfat % Spices1 Large diameter (salami) German type 65–75 25–35 coriander, garlic Italian type 30 45 25 ginger, garlic Hungarian type 70 30 red pepper, nutmeg, cardamom, garlic Polish type 10–15 55–60 25–30 marjoram Small diameter salametti (28/32 mm) 30 40 30 garlic sausage 50 20 30 red pepper (hot), (24/28 mm) rosemary, garlic beef garlic sausage 80 20 fenugreek, red pepper, (24/28 mm) (beef fat) ginger, garlic
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SMOKED PRECOOKED SAUSAGE Smoked precooked sausages are mostly cured, nonfermented products; their shelf life is increased by heating due to partial reduction of their moisture content; they are usually finally cooked before consumption. 1. Smoked pork sausage 2. Precooked pork sausages 3. Smoked beef sausages 4. Precooked beef sausages 5. Smoked precooked beef sausages 6. Chinese sausages (“Lap Chong” of which the
nearest translation would be “winter stuffed intestine” or “waxed intestine”)
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Chinese sausages
Smoked beef sausages
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EMULSION-TYPE SAUSAGES Emulsion-type sausages comprise ready-to-eat products made from comminuted and well-homogenized cured meats, fatty tissue, water and seasonings, usually smoked and slightly cooked. In Europe, these sausages are known as “scalded” because they are only scalded (pasteurized) and not fully cooked. An important subgroup of larger diameter emulsion-type sausages includes products containing, in addition to previously cured meats, diced or cut into distinctive small pieces. 1. Frankfurters (wieners) 2. Bologna 3. Mortadella 4. Chicken frankfurters
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Frankfurters (wieners) Chicken frankfurters
Bologna
Mortadella
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 13
BASIC FORMULATIONS FOR SOME EMULSION-TYPE SAUSAGES
Sausage Beef % Fat % Ice % Spices1 caraway 30 plus 30 pork fat 15 caraway (1.0), mace, sausage 10 lungs 15 beef fat
coriander, ginger, glutamate
garlic sausage 65 15 beef fat 20 coriander, rosemary, garlic (1.2 g), caraway etc.
cheese sausage 95 all-beef emulsion plus 5 low fat cheese + as for frankfurters heart sausage
80–85 all-beef emulsion 15–20 cured pork or lamb or veal hearts
as for bologna plus pistachios
red pepper sausage 50 all-beef emulsion plus 50 pork belly 3.5 red pepper, 1.0 allspice, 0.2 chili, 0.3 garlic
1 addition of 1–3 g/kg is practised in all formulations
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1. Choice of meat. 2. Precuring. 3. Grinding 4. Chopping 5. Hot meat processing 6. Emulsified fat batters 7. Stuffing 8. Linking 9. Smoking 10. Chilling
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PREPARATION OF EMULSIONS OF VEGETABLE OILS OR ANIMAL FATS (MELTED) FOR INCORPORATION IN EMULSION-TYPE SAUSAGES
Operation Sequence of placing ingredients into the cutter bowl
beginning of chopping 8 parts of water at 65–70°C 7 parts of water at 65–70°C
during chopping 1 part of caseinate and chopped until a homogenized mass is obtained
1 part isolate (soy) and chopped until a homogenized mass is obtained
6 parts of vegetable oils at 80°C 7 parts of animal fat at 80°C
at the end of chopping 2 percent of salt
storage 2–4°C in pans
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 15
Operation Order of placing ingredients into the cutter bowl
beginning of chopping 7 parts of fatty tissue preheated at 65–70°C
9 parts of fatty tissue preheated at 80°C
during chopping 1 part of caseinate (of high viscosity) 5 parts of water at 80°C
7 parts of water at 90–95°C 1 part of isolate (soy)
at the end of chopping until finely homogenized 2 percent of salt
storage 0–4°C/3–4°C in pans
incorporation in sausage mix after 24 hours (after protein hydration)
PREPARATION OF EMULSIONS OF PREHEATED FATTY TISSUE FOR INCORPORATION IN EMULSION-TYPE SAUSAGES
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Operation Order of placing ingredients into the cutter bowl
beginning of chopping 5 parts of cold water 5 parts of fatty
tissue
1 part of caseinate or isolate and chopped until a homogenized mass is obtained
5 parts of water at 80°C
during chopping 5 parts of fatty tissue 1 part of isolate (soy)
until finely homogenized
at the end of chopping 2 percent of salt
storage 0–4°C/3–4 days
incorporation in sausage mix after 24 hours (after protein hydration)
PREPARATION OF EMULSIONS OF CHILLED (0–4°C) FATTY TISSUE FOR INCORPORATION IN EMULSION-TYPE SAUSAGES
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 16
COOKED SAUSAGE Cooked sausages are ready-to-serve products, basically made from previously cooked fresh or exceptionally cured raw materials, subjected to final cooking after stuffing, with or without additional smoking. A subgroup of these sausages consists of cooked or baked specialities that are not stuffed into casings but moulded and, therefore, not always considered as sausages. 1. Liver sausages 2. Blood sausages 3. Head cheeses 4. Meat loaves
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Meat loaves
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Liver Sausage
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 17
• Muscle meats • Salt (sodium chloride) • Nitrite and nitrate • Ascorbate and erythorbate • Sugar • Phosphates • Colouring agents • Spices • Natural spices • Essential oils • Oleoresins • Other spice properties
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PIG CASINGS - Pig stomachs (or “maws”) - Small pig casings (pig rounds) - Pig caps (caecum) and pig largeintestines (middles) - Pig bungs - Pig bladders
BEEF CASINGS - Weasands (esophagus of cattle) - Beef rounds (“runners”) - Beef bungs - Beef middles - Beef bladders
SHEEP AND GOAT CASINGS SEWN CASINGS
2. ARTIFICIAL CASINGS
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 18
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 19
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ARTIFICIAL CASING
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Preparation of natural casings for stuffing
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 22
PRODUCTION STAGES • Raw material storage and preparation • Curing • Chopping and Stuffing • Cooking • Smoking • Packaging and labeling • Frozen storage/distribution
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RAW MATERIAL STORAGE
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RAW MATERIAL PREPARATION
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CURING
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THP 333 Diversifikasi dan Pengembangan Produk Perikanan/Kuliah Ke-3C2 Sausage 25
SECTION AND AREA I - Cutting and trimming II - Chilling III - Meat curing IV - Chopping and stuffing V - Cooking and
Chopping and stuffing cooked sausages,
VI - Smoking VII - Equipment sanitation area. 1 - Trimming table, 2 - Curing vat, 3 - Massager, 4 - Pickle injector, 5 - Cutter, 6 - Stuffer, 7 - Cooker, 8 - Cutter, 9 - Working table, 10- Smokehouse.
SAUSAGE PROCESSING LAYOUT
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GRINDING (CHOPPING)
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CHOPPING AND STUFFING
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COOKING AND CHOPPING AND STUFFING
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SMOKING
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PACKAGING AND LABELLING
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STORAGE
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Keeping quality * Temperature * Water activity * Control of sausage spoilage and deterioration
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EXPECTED SAUSAGE SHELF LIFE AT VARIOUS TEMPERATURES
Sausages No refrigeration 10 – 15°C 0 – 4°C Freezing
fresh several hours 1 – 2 days 2 – 4 days about 5 – 7 days; if protected 1 – 3 weeks
semidry several hours 10 – 15 days not recommended
dry 1 – 5 weeks 3 – 6 weeks not recommended
smoked, precooked 10 – 15 hours 2 – 4 days (often more) 1 – 3 weeks
emulsion-type 8 – 12 hours 1 – 3 days 3 – 5 days 6 – 10 days
cooked several hours 2 – 3 days some varieties may be kept frozen for 2 – 3
weeks
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USDA CRITERIA FOR E.coli 0157:H7 in FERMENTED SAUSAGE
• 68.8 oC (135 oF) for min : assumes 1000/g in raw sausage blend (based on 5D kill for Salmonella or E. coli 0157:H7 in beef)
• 5D kill based on research data of processor
• 2D kill of E.coli 0157:H7 at level of 1/g (negative for 15 samples of 25 g = 1/125 g) in raw sausage blend)
• Hold and test final product negative for E. coli 0157:H7 in 30
samples x 25 g (1/250 g)
• New Technology shown to have a 5D kill
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MA
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No. Classification Example Percent of Consumption
1. Freshed, Fresh-Smoked Fresh Pork Sausage Bratwurst 15
2. Fermented Dry (Salami, Pepperoni) 6
Semi-Dry (Cervelat, Thuringer)
3. Pre Cooked, Gel-Type Braunshweiger 11
4. Cooked-smoked Emulsion Type Frankfurter, Bologna 50
5. Loaves, Luncheon Meats Olive loaf, Head cheese 18
USA MARKET 35% of the total red meat consumed in the USA can be classed as processed meat of which 70% can be classed as sausage items.
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QUALITY
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APPEARANCE
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CASING
ü New sausage product development ü Organic sausages ü Vegetarian sausages ü Low fat sausages ü Low salt/sodium sausages ü Exotic/gourmet recipes
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NEW SAUSAGE PRODUCT DEVELOPMENT
ORGANIC SAUSAGES
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VEGETABLES SAUSAGES
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LOW FAT SAUSAGES AND
LOW SALT/SODIUM SAUSAGES
NO
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EXOTIC/GOURMET RECIPES
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TERIMA KASIH