Analysis of Common Quality Problems in the Production of Sausage Products

2025,12,22

I. Quality problems in appearance
(1) Rupture of the intestine
1. Problems with the casing
If the casing itself is in varying degrees of spoilage and deterioration, the intestinal wall will be uneven in thickness, loose, fragile, and have poor resistance to damage. Casing with salt erosion will contract and lose elasticity. Using such casing for stuffing will inevitably cause rupture.
2. Problems with the meat filling
If the meat filling has a high water content, it will expand rapidly during heating, causing the casing to burst. If the meat filling is stuffed too tightly or the temperature during cooking and baking is not properly controlled, it can also cause the casing to rupture.
3. Problems with the process
First, if the intestines are of uneven thickness, the thicker ones are more likely to rupture during cooking. Second, if the heat is too high and the temperature too high during baking, you will hear the sound of the casing bursting. Third, if the baking time is too short and the casing protein has not completely solidified before being put into the pot for cooking, the casing cannot withstand the pressure of the expanding meat filling. Fourth, if there is too much steam during cooking, it may cause local overheating and rupture of the intestine. Fifth, if the intestines are not handled carefully during turning, they may be cracked or broken.
(2) Hard crust on the surface
If the heat is too high and the temperature too high during smoking, or if the lower end of the intestine is too close to the fire, a hard crust will form at the lower end. In severe cases, it will form a shell, causing the filling to separate. After peeling off the shell, you can see that the meat filling has been baked yellow.
(3) Dark color and lack of luster
1. If the temperature is not high enough during smoking or the quality of the smoke is poor, or if the smoked sausage absorbs moisture after smoking, the casing will lack luster.
2. Sausages stuffed with meat that is not fresh will also have a dull color.
3. If the wood used for smoking contains too much moisture or is softwood, the casing will turn black.
(4) Uneven color
This is not only caused by differences in water boiling but also related to smoking.
1. High temperature during smoking results in a light color; low temperature results in a dark color.
2. When the surface of the sausage is dry, the color is lighter; when the surface is moist, the smoke components dissolve in the water, making the color darker.
3. If the sausages are placed together during smoking, the contact areas will be lighter in color.
(5) Soft and inelastic sausage body
1. Undercooked
This sausage not only has a soft and inelastic body but also may produce acid, gas, and become bloated at high temperatures, making it inedible.
2. Poor protein coagulation in the muscle
1. When the meat is not thoroughly salted, the myoglobin in the muscle does not fully transform from a gel state to a strongly adhesive sol state, affecting the water absorption capacity of the meat filling.
2. When the mechanical chopping is insufficient, the myoglobin is not fully released.
3. When the salt curing or processing temperature is too high, the protein denatures and the colloidal state is destroyed.
(6) No wrinkles on the surface
The wrinkles on the surface of the sausage are caused by the reduction of water in the filling and the shrinkage of the casing during smoking. The formation of wrinkles is related to the quality of the sausage itself and the smoking process.
1. Sausages with a soft and inelastic body generally have poor wrinkles in the finished product.
2. If the sausage diameter is too large and the water content in the filling is too high, it will also affect the formation of wrinkles.
3. If the wood is damp, the humidity in the smoke is too high, and the temperature cannot rise, or if the smoking degree is insufficient, there will be no wrinkles after smoking and baking.
II. Problems with the cross-section
(1) Yellow color
1. If the cross-section is yellow, it should be determined whether it turns yellow immediately after cutting or gradually. If the cross-section is uniformly rose red when freshly cut but gradually fades and turns yellow when exposed to air, this is a normal phenomenon. This slow fading is caused by the pink myoglobin gradually oxidizing into methemoglobin under the action of visible light and oxygen, causing the cross-section to fade and turn yellow. Even if there is redness after cutting, it is pale and uneven, and is prone to fading. This is generally caused by insufficient use of nitrite.
2. If a color developer is used but the meat filling does not change color. First, if the raw materials are not fresh enough and the fat has oxidized and gone rancid, peroxides will be produced, resulting in poor coloration. Second, if the pH value of the meat paste is too high, sodium nitrite cannot decompose to produce NO, and thus the red NO-myoglobin will not be formed.
(2) Many air holes
Many air holes on the cross-section not only affect the elasticity and appearance but also cause the areas around the holes to turn yellow or gray. This is due to the mixture of oxygen in the air. Therefore, it is best to use a vacuum stuffing machine, and the meat paste should be placed in the stuffing cylinder as a whole. The stuffing should be compact; otherwise, during the hanging and baking processes, the meat paste will sink, causing the upper part to become hollow.
(3) The cross-section is not firm and moist
1. Most sausages with this problem have a soft and inelastic body. Other factors such as insufficient water addition, resulting in dry and coarse products, the knives of the Meat Grinder being too tight, too loose, or unevenly installed, and the blades not being sharp enough, causing mechanical heating and thus heating the meat during grinding, all affect the quality of the cross-section.
2. If the fat is ground too finely, it will melt easily during heat treatment, also affecting the cross-section.

Author:

Mr. Peter Han

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sales@ihelper.net

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