Week 1 ( Trial 1 )

New Semester begun!!!!!

This week me and my classmates started to produce the sausage so what we did is produce the sausage and find out the Gold standard!!!!

The Gold standard of the Control sausage!!!

Chicken minced 250 g
Bread Crumb       50 g
Duck Fat             xxxx g
Salt                      15 g
Sugar                   15 g
Chicken Powder   5 g
Blackpepper         7.5 g
Garlic Powder      7.5 g
Onion powder      7.5 g
All Spice              7.5
Olive Oil              30 ml

The test we are going to do on this week was testing on the percentage of the fat. Here is the 5 percentage of the fat which is 10%, 20 %, 30 %, 35%, 40 %

The Casing we are used was Lamb Intestine.

The result from the Trial was:

The sausage was steamed at 100 Deg C in 15-20 minutes.
The sensory Test on this Sausage :
C1F10% = Too salty, Too little fat, the meat taste so rough

C2F20% = Too salty, Meat rough, too much of all spice
C3F30% = too salty, meat little bit smoother ( dry )
C4F35% = Perfect, nicer ( doesn't feel like too much fat , though the moutfeel of the meat is sandy and rough but it;s nicer when comare to the other percentage of sausage )
C5F40% = Too much fat, can feel so oily.

From the overall result :
 - Too salty
- Too Much spices
- Texture too rough
- Texture too sandy, and dry
- Too much of Blackpepper

On the next trial will reduces the salt, Blackpepper and spices. Too much spices looks like meat, not chicken meat.