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