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Semidry Sausages Lab Report

1085 Words5 Pages

Name of Student: Bal Krishna Maharjan
Course: Food Microbiology 17/FA
1. Describe the processing method of the semidry sausages?
Answer:
Semidry sausages can be easily distinguished by its tangy flavor produced by lactic acid fermentation and other fermentation products. It is a ready to eat sausage. The semidry sausages have following distinguished characters: PH: ranges from 4.6-5.2, Percentage of lactic acid: 0.5-1.3%, Moisture: 45-50%, Moisture protein ratio (MPR) : > 2.3:1 but < 3.7:1, Moisture loss: 8-15%, Moisture: 45-50%, Water activity: 0.90-0.94. Examples: summer sausages, cervelat, Lebanon bologna, metwursts.

Method of semidry sausage processing:
1. Raw materials: Good quality meat, generally beef is used for semidry sausage making, …show more content…

Nassau Foods, Inc. (2017). Dry and Semi-Dry Sausage Technology. Inc. Retrieved 15 October 2017, from https://nassaufoods.com/resources/dry-and-semi-dry-sausage-technology/
4. eXtension. (2017). Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation. Retrieved 15 October 2017, from http://articles.extension.org/pages/27343/dry-and-semi-dry-fermented-and-direct-acidified-sausage-validation
5. Terrell R.N. (2017). Practical manufacturing technology for dry and semidry sausage. Animal Meat Science Association. Retrieved 15 October 2017, https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&cad=rja&uact=8&ved=0ahUKEwif3vn91vLWAhWMxYMKHRQFCPUQFghXMAc&url=http%3A%2F%2Fwww.meatscience.org%2Fdocs%2Fdefault-source%2Fpublications-resources%2Frmc%2F1977%2Fpractical-manufacturing-technology-for-dry-and-semi-dry-sausage.pdf%3Fsfvrsn%3D2&usg=AOvVaw1l_kHrWBFby3_Ew9LpQ0Dg
6. Malabar. (2017). Dry & Semi-dry Sausage Technology. Retrieved 15 October 2017, from http://www.malabarsuperspice.com/ref_drysausage.htm
7. Mohan A. (2017). Basics of Sausage Making Formulation, Processing & Safety. UGA Extension Bulletin 1437. Retrieved 15 October 2017, …show more content…

What are the different ways to attach enzymes to solid surfaces?
Answer:
The following are the ways to attach enzymes to solid surfaces:
1. Physical adsorption: It is a straight forward method where enzymes are physically adsorbed or attached to the solid surfaces through reversible mobilization. It occurs thorough weak forces like van der waals, hydrogen bonding and hydrophobic interactions. It usually requires the support to be soaked in the enzyme and incubation time to adsorb the enzymes. For example, gelatin acts as a support material for Lactobacilli to convert lactose into lactic acid, cotton fibres acts as support material for Zygomonas to convert glucose into ethanol.

2. Entrapment: It is an irreversible method of enzyme translocation where enzymes are trapped in confined space like inside of fibers or polymer membranes. It is commonly referred as lattice entrapment where enzyme is not bind by strong force and no structural distortion is seen. It minimizes leaching of enzymes as well as denaturation of enzymes. It also helps to create optimal microenvironment for the enzyme. Polymers, sol-gels, can be used as encapsulating agent. For example, Aluminium alignate acts as support material for Candida tropicalis in phenol

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