So treated fumaric acid (15% of fumaric acid and 85% of the wax with a melting point of 52,7 ° C) was added to the meat emulsion in an amount of 0.1-1% by weight. Particularly good results are obtained when the melting point of the coating 48,8 ° C.
Synthetic membrane, such as cellulose, treated with a reducing agent to the appropriate food extrusion it raw ground beef. Reducing agents are compounds such as 1-ascorbic acid, isoascorbic acid, food metal salts of acids (eg, sodium ascorbate and izoaskorbinat), esters of these acids (eg 1-Askor billaurat-1-ascorbyl palmitate, 1-askorbilstearat, izoaskorbil - myristate and izoaskorbilstearat) and mixtures thereof.
For these sausages as hot dogs, bologna, salami, etc., consumers consider normal bright pink or red. Typically, this color is formed during thermal processing of meat emulsions containing spices and ingredients posolochnye.
In roasting meat emulsion chamber are sufficient heat treatment in terms of texture and suitability for consumption, subject to the standard parameters of time and temperature. But during frying and cooking they do not get paint on the surface of the salt product. This usually requires additional treatment, as it increases the cost of production and results in significant weight loss.
S. Simon and F. W. Tauber (U.S. Patent №> 3,361,577 on January 2, 1968, the patent owner - the company "Union Carbide Corporation") found that the surface of the meat emulsion can be given the red salty product if shpritsevat emulsion at ambient temperature in the synthetic membrane, a reducing pretreated Food agent.
During the subsequent heat treatment surface sausage gets good red salted meat and store it in long-term storage. It is believed that the reducing agent in the shell reacts with nitrite to meat emulsion surface, providing a high concentration of nitric oxide and the conversion of myoglobin in nitrosomyoglobin - salted meat pigment. The concentration of the reducing agent is much higher nitrite concentrations on the surface of meat, and an excess of stabilizing nitrosomyoglobin, preventing decay and greening.
Cellulose casing (in the form of a gelatinous mass or dry) can be good soak reducing food by immersing it in an aqueous solution at room temperature for a time sufficient for the diffusion of the solution in the shell to the inner surface, which will be in contact with raw meat emulsion. To complete impregnation shell reducing usually sufficient immersion for 2-3 min.