Week 5 CP trial 9 study 2, week 6 trial 10, 11

On this week we re trying the technical ingredients into our sausage...
so here is the flow chart for this day...

The lists of the technical ingredients we used here is Xantham, Gum as a binder and also to improve texture, also DMG as an emulsifier to bind the oil from the paste in rendang sausage, also we used starch  such as Novation 2600 as a binding and help the sausage to do not easily to break.

So here based on last result we are testing on rendang chicken and japanese curry with those technical ingredients:

I studied the technical ingredients from different percentage as mention in the instruction of the amount can be used for the types of technical ingredients.

For Xanthan the amount used is 0.1%, 0.55%, and 1.0%.
Tara Gum 0.5%, 0.85%, 1.2 %
DMG emulsifier 0.5%, 1.25 %, 2%
Starch ( Novation 2600 ) 1%, 2%, 4%

Week 5, Thurs Holiday

Week 6, Trial 10
So based on the CP study here is the result of the sausages concept when Add in the technical ingredients ( rate scale 1=verysoft, 9=very hard )

So based on this result we can narrow down the type and the percentage of the Technical ingredients that we are going to use. for rendang : RC T050, RC DMG200, and RC NOV200 while for JC are L JC X010, JC DMG125, JC NOV200, the reason why these technical ingredients was chosen is because they are texture nearest to control and even better than the control

For Japanese Curry sausage, we had chosen 3 Technical ingredients as well which is JCX010, where by adding the texture is better from control. By adding JC DMG 125, it made the texture more firm as well compare to control where in control it easily break. By adding the Novation 2600 it helps to bind the sausage to more firmer texture

For Buttermilk Sauce we add in technical ingredients ( Food starch which is Novation 465  with a different percentages):

Another things we did on this week also a objective test on each categories in their water activity, moisture content, and Texture analyzer.

Based on the result we can see, after adding the technical ingredients 

Week 6 Trial 11 ( production for sensory test for RC and JC in 3 differences of technical ingredients and compare to control ) External sensory test out of 20 numbers of panel list. The type of test used here is Duo-Trio test ( Comparison Test )

Sample of the sensory test form :

Week 4 trial 8 CP Study 1

On this week we were started with new topic which is CP Study.

where in this week we are studying all the technical ingredients that has been used for Sausage.

We had been searched for the information in the journal /articles about the technical ingredients, and other sources that have been done before about the technical ingredients used in sausages in order to improve sausage texture, and the quality of the sausage.

So on this week what did we do???

 the first thing we needed to do is to
1. Identified the Technical ingredients
2. Study the Technical ingredients with maximum amount of 3%
3. Test on the solubility of the Cold water, hot water, and  Oil
4. How is it turn to? Gel / paste- upon cooking and upon cooling
5. Check on the clarity
6. Water holding Capacity

So before we proceeded to the next step we need to identified the problem that still occur after the last sensory test, So here is the the some result :

- Rendang Chicken :
1. Oil separation  ( Emulsifier )
2. Dry

-  Japanese Ramen Sausage :
1. Ramen too salty
2. Less firm and crumble ( Hydrocolloid and Phosphate )
3. Ramen  not crunchy ( Cooking time and temperature, Crisp coat/ crisp film )

- Buttermilk Sausage
1. Too sweet
2.Not crunchy ( nestum + technical ingredients )
3. Sauce not stick into the sausage ( Modified starch + Gum )

- BBQ Teriyaki Sausage
1. Salty ( sauce )
2. Not Crunchy on bean curd skin

The result on testing the technical ingredients

  

 

  

Week 4 Trial 7 - Sensory test & Texture analysis result, Moisture Content, Water Activity

On this week we are doing a sensory test for all the 4 concepts of our sausage... Which is Rendang sausage, Buttermilk Sausage, Japanese curry sausage, and BBQ teriyaki Sausage.



We invited 40 panel lists. Some of the taken from random people, Our Junior BS, BC students, Lecturers also Chefs to try out and give a comment to our products.

During the preparation, we firstly try on rendang sausage. What we did on this rendang sausage is we pan fried, then bake in the oven for 2 minutes with 180 Deg C by using a combi oven then we cut the sausage and coat it with serunding.

The buttermilk we still kept the sausage in the freezer, it doesnt need to defrost the sausage in order to keep it from a good shape and the outer layer still stick to the sausage


Japanese Curry- Coat it with ramen and deep fried once it still frozen and put in oven to make it cook inside the sausage
 

BBQ Teriyaki.. This Sausage though have the easiest to do.. but when it comes to cooking part this the most challenging part..

When we fried, it is very easy to turn burn because of the sauce, the problem of this sausage i think is on the sauce, and how we should apply the sauce into the skin and not cause it burn. so what have we done that day is we bake in Combi oven for 6-8 minutes and keep checking into the BBQ teriyaki.. if there is any sign of burning take out from the oven.

The picture below is how we served during the sensorial test.

 Texture Analysis Test On sausage :

Control Sausage

Test	Hardness Cycle 1 (g)	Adhesive force (g)	Adhesiveness (mJ)	Hardness cycle 2 (g)	Cohesiveness	Gumminess ( g )	Chewiness (mJ )
1	7917.00	8.00	0.20	6082.00	0.33	2617.00	306.00
2	8862.00	5.00	0.20	6984.00	0.36	3215.00	342.70
3	6088.00	8.00	0.20	4840.00	0.38	2324.00	252.80
Average	7622.33	7.00	0.20	5968.67	0.36	2718.67	300.5

                     

Rendang sausage

BBQ Teriyaki

Test	Hardness Cycle 1 (g)	Rigidity at 5.0 mm (g)	Adhesive Force (g)	Adhesiveness (mJ)	Hardness Cycle 2 (g)	Cohesiveness  (mJ)	Gumminess (g)	Chewiness (mJ)
1	3374.00	568.00	0.00	3.30	2620.00	0.41	1378.00	192.90
2	6194.00	1137.00	10.00	0.10	4872.00	0.35	2139.00	228.20
3	9918.00	1625.00	45.00	4.70	8148.00	0.36	3564.00	450.10
Average	6495.33	1110.00	18.33	2.83	5213.33	0.37	2360.00	290.37

Buttermilk

Test	Hardness Cycle 1 (g)	Rigidity at 5.0 mm (g)	Adhesive Force (g)	Adhesiveness (mJ)	Hardness Cycle 2 (g)	Cohesiveness  (mJ)	Gumminess (g)	Chewiness (mJ)
1	4320.00	821.00	3.00	0.90	3497.00	0.39	1689.00	182.80
2	3886.00	1456.00	1.00	0.00	2774.00	0.28	1106.00	123.50
3	6996.00	1124.00	5.00	1.10	4953.00	0.36	2522.00	264.90
Average	5067.33	1133.67	3.00	0.67	3741.00	0.34	5105.67	190.4

Japanese Curry

Test	Hardness Cycle 1 (g)	Rigidity at 5.0 mm (g)	Adhesive Force (g)	Adhesiveness (mJ)	Hardness Cycle 2 (g)	Cohesiveness  (mJ)	Gumminess (g)	Chewiness (mJ)
1	6420.00	1288.0	5.00	0.60	5237.0	0.33	2128.0	234.10
2	4377.00	1044.00	1.00	0.00	3475.00	0.37	1623.00	171.40
3	1861.00	695.00	0.00	-0.10	1446.00	0.36	671.00	73.60
Average	4219.33	1009.00	2.00	0.033	3386.00	0.35	1474.00	479.10

Water Activity on 4 concepts

Test	Control	Rendang	BBQ Teriyaki	Buttermilk	Japanese Curry
1	0.970	0.955	0.943	0.954	0.927
2	0.967	0.956	0.935	0.958	0.928
Average	0.969	0.956	0.939	0.956	0.928

Moisture Content on 4 concepts

Test	Control	Rendang Chicken	BBQ Teriyaki	Buttermilk	Japanese Curry
1	62 %	55.68 %	50.21 %	51.71 %	46.86 %
2	60.8 %	55.26 %	52.33 %	48.28 %	48.06 %
Average	61.4 %	55.7 %	51.27 %	49.995 %	47.46 %