Salt is an essential ingredient in all types of sausage products (fermented or not). Salt, added in concentrations of 2.4% to 3%, performs several critical functions. First, it is responsible for extracting and solubilizing the muscle proteins, which are ordinarily in an insoluble form. Once extracted and solubilized, the proteins form a "sticky" film around the meat particles, creating an emulsion-type structure. Second, salt provides flavor. Finally, salt is the primary means, at least initially, for controlling the microflora. Although salt at a concen tration of even 3% might not appear to be sufficiently high enough to inhibit many organisms, the actual concentration within the aqueous phase is considerably higher.

Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

Get My Free Ebook

Post a comment