05d surimi seafood products sausage

13/11/15
THP 333 Diversifikasi dan
Pengembangan Produk Perikanan/
Kuliah Ke-3C2 Sausage 1
Lihatlah dunia
apa adanya….
SAUSAGE
PROCESSING INDUSTRY
oleh :
Wini Trilaksani
Bambang Riyanto
DEPARTEMEN TEKNOLOGI HASIL PERIKANAN
FAKULTAS PERIKANAN DAN ILMU KELAUTAN
INSTITUT PERTANIAN BOGOR

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CAPAIAN PEMBELAJARAN DAN
KARAKTER YANG DIKEMBANGKAN
Kognitif : Mampu menjelaskan sains dan teknologi (K)
ekstraksi, konsentrasi serta pengembangan produk
pengolahan berbasis daging ikan lumat (minced
fish) atau surimi
Afektif : Mampu bekerjasama dan mengembangan
konsep dan kreativitas (A) dalam pembuatan
produk baru yang potensial untuk dikomersialkan
dan memberi sumbangan dalam penciptaan
kedaulatan pangan protein ikani.
Psikomotorik : Mampu mempraktekkan dan mengaplikasikan (P)
produk bernilai tambah hasil perairan dalam
pembuatan produk baru yang potensial untuk
dikomersialkan dan memberi sumbangan dalam
penciptaan kedaulatan pangan protein ikani.
•  TUTORIAL DAN DISKUSI
•  COLLABORATIVE LEARNING (CBL)
•  PROJECT BASED LEARNING (PJBL)
MODEL PROYEK : KOOPERATIF DAN KOLABORATIF
GAGASAN KELOMPOK PENGEMBANGAN PRODUK
STRATEGI/METODE PEMBELAJARAN

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ASSESSMENT
KOMPETENSI/KEMAMPUAN DIRI KOGNITIF

PERFORMANCE ASSESMENT/ASESMEN KINERJA
1.  UJIAN TENGAH SEMESTER
2.  QUIS
ASSESSMENT
KOMPETENSI/KEMAMPUAN DIRI AFEKTIF

DISKUSI DAN PEMBUATAN RESUME
(RUBRIC-DESKRIPTIF DAN HOLISTIK)

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DISKUSI DAN PEMBUATAN RESUME DISKUSI

1.  Bagaimana peran DHA dikembangkan dalam pembuatan
sosis
PENILAIAN AUTENTIK (RUBRIK DESKRIPTIF) (85%)

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LINGKARI SALAH SATU PILIHAN
NILAI DIMENSI
KONTRIBUSI PADA HASIL TUGAS DAN TUGAS YANG DIBERIKAN
5 A. Sangat Berkontribusi
3 B. Berkontribusi sama dan adil
2 C. Hanya memberi kontribusi yang ada
KEPEMIMPINAN
5 A. Inisiatif dan terlihat memberikan perhatian yang besar dalam
menyelesaikan tujuan bersama
3 B. Bertanggungjawab pada tujuan dan menerima pembagian yang
adil
2 C. Kurang memberikan perhatian dan tidak sesuai dengan arah
tujuan
KERJASAMA
5 A. Menghargai pendapat orang lain dan sangat berkontribusi dalam
diskusi kelompok
3 B. Menghargai pendapat orang lain dan berkontribusi dalam diskusi
kelompok
2 C. Tidak berkontribusi pada diskusi kelompok atau sering gagal
berpartisipasi
NILAI TOTAL
!
PENILAIAN UNTUK SESAMA ANGGOTA TIM (15%)
ASSESSMENT
KOMPETENSI/KEMAMPUAN DIRI PSIKOMOTORIK

1.  PRAKTIKUM
2.  MODEL PROYEK : KOOPERATIF DAN KOLABORATIF
GAGASAN KELOMPOK PENGEMBANGAN PRODUK

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KOMPETENSI DASAR
INDEX
1. CLASSIFICATION OF SAUSAGES
2. RAW MATERIALS
3. SAUSAGE CASINGS
4. PROCESSING TECHNOLOGY
5. KEEPING QUALITY
6. MARKET
7. NOVEL PRODUCTS

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  FRESH SAUSAGE
  FERMENTED SAUSAGE
  SMOKED PRECOOKED SAUSAGE
  EMULSION-TYPE SAUSAGE
  COOKED SAUSAGE
CLASSIFICATIONOFSAUSAGES
1. Fresh pork sausages
2. Fresh beef sausages for grilling
3. Curry beef-mutton sausages
4. Sausage-burger (hamburger)
5. Merguez (Mergés)
FRESH SAUSAGE
Fresh sausages are made from fresh meats which
are, as a rule, neither cured, smoked, fermented
nor cooked. Fresh sausages must be kept under
refrigeration prior to eating. They are heated by
the consumer himself before serving.

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Fresh pork
sausages
Merguez
(Mergés)
Sausage-burger
(hamburger)
Grill Sausage
FERMENTED SAUSAGE
Fermented sausages are made from cured or
uncured, fermented and often smoked meats but
they are not heat processed in any way; they are
divided into semidry and dry sausages.
1. Summer sausages
2. Air-dried sausages
3. Pepperoni
4. Pork and beef chorizos
5. Beef salamis
6. Turkish and oriental style raw beef sausages
7. Landjaegers

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Salami
Summer sausages
Landjaegers
Cervelat
Pepperoni
BASIC FORMULATIONS FOR SOME FERMENTED SAUSAGES
1)
1.0 g/kg monosodium glutamate may be added per 1 kg of product — addition of 1.5–5.0 g pepper is practised
per 1 kg of product
SAUSAGE Beef % Pork % Pork backfat % Spices1
Large diameter (salami)
German type 65–75 25–35 coriander, garlic
Italian type 30 45 25 ginger, garlic
Hungarian type 70 30 red pepper, nutmeg, cardamom, garlic
Polish type 10–15 55–60 25–30 marjoram
Small diameter
salametti (28/32 mm) 30 40 30
garlic sausage 50 20 30 red pepper (hot),
(24/28 mm) rosemary, garlic
beef garlic sausage 80 20 fenugreek, red pepper,
(24/28 mm) (beef fat) ginger, garlic

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SMOKED PRECOOKED SAUSAGE
Smoked precooked sausages are mostly cured,
nonfermented products; their shelf life is increased
by heating due to partial reduction of their
moisture content; they are usually finally cooked
before consumption.
1. Smoked pork sausage
2. Precooked pork sausages
3. Smoked beef sausages
4. Precooked beef sausages
5. Smoked precooked beef sausages
6. Chinese sausages (“Lap Chong” of which the
nearest translation would be “winter stuffed
intestine” or “waxed intestine”)

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Chinese sausages
Smoked beef sausages
CLASSIFICATIONOFSAUSAGESCLASSIFICATIONOFSAUSAGES

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EMULSION-TYPE SAUSAGES
Emulsion-type sausages comprise ready-to-eat
products made from comminuted and well-
homogenized cured meats, fatty tissue, water and
seasonings, usually smoked and slightly cooked.
In Europe, these sausages are known as “scalded”
because they are only scalded (pasteurized) and
not fully cooked. An important subgroup of larger
diameter emulsion-type sausages includes products
containing, in addition to previously cured meats,
diced or cut into distinctive small pieces.
1. Frankfurters (wieners)
2. Bologna
3. Mortadella
4. Chicken frankfurters
Frankfurters (wieners)
Chicken frankfurters
Bologna
Mortadella

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BASIC FORMULATIONS FOR SOME EMULSION-TYPE SAUSAGES
Sausage Beef % Fat % Ice % Spices1
caraway 30 plus 30 pork fat 15 caraway (1.0), mace,
sausage 10 lungs 15 beef fat
coriander, ginger,
glutamate
garlic sausage 65 15 beef fat 20
coriander, rosemary,
garlic (1.2 g), caraway
etc.
cheese sausage 95 all-beef emulsion plus 5 low fat cheese + as for frankfurters
heart sausage
80–85 all-beef emulsion 15–20 cured pork or lamb
or veal hearts
as for bologna plus
pistachios
red pepper sausage 50 all-beef emulsion plus 50 pork belly
3.5 red pepper, 1.0
allspice, 0.2 chili, 0.3
garlic
1 addition of 1–3 g/kg is practised in all formulations
CLASSIFICATIONOFSAUSAGESCLASSIFICATIONOFSAUSAGES

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1.  Choice of meat.
2.  Precuring.
3.  Grinding
4.  Chopping
5.  Hot meat processing
6.  Emulsified fat batters
7.  Stuffing
8.  Linking
9.  Smoking
10.  Chilling
PREPARATION OF EMULSIONS OF VEGETABLE OILS OR ANIMAL
FATS (MELTED) FOR INCORPORATION IN
EMULSION-TYPE SAUSAGES
Operation Sequence of placing ingredients into the cutter bowl
beginning of chopping 8 parts of water at 65–70°C 7 parts of water at 65–70°C
during chopping 1 part of caseinate and chopped
until a homogenized mass is
obtained
1 part isolate (soy) and chopped
until a homogenized mass is
obtained
6 parts of vegetable oils at 80°C 7 parts of animal fat at 80°C
at the end of chopping 2 percent of salt
storage 2–4°C in pans

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Operation Order of placing ingredients into the cutter bowl
beginning of chopping
7 parts of fatty tissue preheated at 65–
70°C
9 parts of fatty tissue preheated at
80°C
during chopping 1 part of caseinate (of high viscosity) 5 parts of water at 80°C
7 parts of water at 90–95°C 1 part of isolate (soy)
at the end of chopping until finely homogenized 2 percent of salt
storage 0–4°C/3–4°C in pans
incorporation in
sausage mix
after 24 hours (after protein hydration)
PREPARATION OF EMULSIONS OF PREHEATED FATTY TISSUE
FOR INCORPORATION IN EMULSION-TYPE SAUSAGES
Operation Order of placing ingredients into the cutter bowl
beginning of
chopping
5 parts of cold water
5 parts of fatty
tissue
1 part of caseinate or isolate and chopped until a
homogenized mass is obtained
5 parts of water
at 80°C
during chopping 5 parts of fatty tissue
1 part of isolate
(soy)
until finely homogenized
at the end of
chopping
2 percent of salt
storage 0–4°C/3–4 days
incorporation in
sausage mix
after 24 hours (after protein hydration)
PREPARATION OF EMULSIONS OF CHILLED (0–4°C) FATTY
TISSUE FOR INCORPORATION IN EMULSION-TYPE SAUSAGES

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COOKED SAUSAGE
Cooked sausages are ready-to-serve products,
basically made from previously cooked fresh or
exceptionally cured raw materials, subjected to
final cooking after stuffing, with or without
additional smoking. A subgroup of these sausages
consists of cooked or baked specialities that are
not stuffed into casings but moulded and,
therefore, not always considered as sausages.
1. Liver sausages
2. Blood sausages
3. Head cheeses
4. Meat loaves
Meat loaves
Liver
Sausage

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•  Muscle meats
•  Salt (sodium chloride)
•  Nitrite and nitrate
•  Ascorbate and erythorbate
•  Sugar
•  Phosphates
•  Colouring agents
•  Spices
•  Natural spices
•  Essential oils
•  Oleoresins
•  Other spice properties
GENERAL
INGREDIENTS
SAUSAGECASINGS
1. NATURAL CASINGS
PIG CASINGS
- Pig stomachs (or “maws”)
- Small pig casings (pig rounds)
- Pig caps (caecum) and pig largeintestines (middles)
- Pig bungs
- Pig bladders
BEEF CASINGS
- Weasands (esophagus of cattle)
- Beef rounds (“runners”)
- Beef bungs
- Beef middles
- Beef bladders
SHEEP AND GOAT CASINGS
SEWN CASINGS
2. ARTIFICIAL CASINGS

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SAUSAGECASINGSSAUSAGECASINGS

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ARTIFICIAL CASING
SAUSAGECASINGS
Preparation of natural casings for stuffing
SAUSAGECASINGS

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PRODUCTION STAGES
•  Raw material storage and preparation
•  Curing
•  Chopping and Stuffing
•  Cooking
•  Smoking
•  Packaging and labeling
•  Frozen storage/distribution
PROCESSINGTECHNOLOGYPROCESSINGTECHNOLOGY

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RAW MATERIAL STORAGE
PROCESSINGTECHNOLOGY
RAW MATERIAL PREPARATION

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CURING

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SECTION AND AREA
I - Cutting and trimming
II - Chilling
III - Meat curing
IV - Chopping and stuffing
V - Cooking and
Chopping and stuffing
cooked sausages,
VI - Smoking
VII - Equipment sanitation area.
1 - Trimming table,
2 - Curing vat,
3 - Massager,
4 - Pickle injector,
5 - Cutter,
6 - Stuffer,
7 - Cooker,
8 - Cutter,
9 - Working table,
10- Smokehouse.
SAUSAGE PROCESSING LAYOUT

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GRINDING (CHOPPING)
CHOPPING AND STUFFING

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COOKING AND CHOPPING AND STUFFING
SMOKING

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PACKAGING AND LABELLING

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STORAGE

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Keeping quality
* Temperature
* Water activity
* Control of sausage spoilage and deterioration
KEEPINGQUALITYKEEPINGQUALITY

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EXPECTED SAUSAGE SHELF LIFE AT VARIOUS TEMPERATURES
Sausages
No
refrigeration
10 – 15°C 0 – 4°C Freezing
fresh several hours 1 – 2 days 2 – 4 days
about 5 – 7 days; if
protected 1 – 3 weeks
semidry several hours 10 – 15 days not recommended
dry 1 – 5 weeks 3 – 6 weeks not recommended
smoked, precooked 10 – 15 hours
2 – 4 days
(often more)
1 – 3 weeks
emulsion-type 8 – 12 hours 1 – 3 days 3 – 5 days 6 – 10 days
cooked several hours 2 – 3 days
some varieties may be
kept frozen for 2 – 3
weeks
KEEPINGQUALITYKEEPINGQUALITY
USDA CRITERIA FOR E.coli 0157:H7
in FERMENTED SAUSAGE
•  68.8 oC (135 oF) for min : assumes 1000/g in raw sausage blend
(based on 5D kill for Salmonella or E. coli 0157:H7 in beef)
•  5D kill based on research data of processor
•  2D kill of E.coli 0157:H7 at level of 1/g
(negative for 15 samples of 25 g = 1/125 g) in raw sausage blend)
•  Hold and test final product negative for E. coli 0157:H7 in 30
samples x 25 g (1/250 g)
•  New Technology shown to have a 5D kill

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MARKET
No. Classification Example Percent of
Consumption
1. Freshed, Fresh-Smoked Fresh Pork Sausage Bratwurst 15
2. Fermented Dry (Salami, Pepperoni) 6
Semi-Dry (Cervelat, Thuringer)
3. Pre Cooked, Gel-Type Braunshweiger 11
4. Cooked-smoked Emulsion Type Frankfurter, Bologna 50
5. Loaves, Luncheon Meats Olive loaf, Head cheese 18
USA MARKET
35% of the total red meat consumed in the USA can be classed as
processed meat of which 70% can be classed as sausage items.
MARKET

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MARKET
QUALITY
MARKET
APPEARANCE

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MARKET
CASING
ü  New sausage product development
ü  Organic sausages
ü  Vegetarian sausages
ü  Low fat sausages
ü  Low salt/sodium sausages
ü  Exotic/gourmet recipes
NOVELPRODUCTS

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NOVELPRODUCTS
NEW SAUSAGE
PRODUCT DEVELOPMENT
ORGANIC SAUSAGES
NOVELPRODUCTS

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VEGETABLES SAUSAGES
NOVELPRODUCTS
LOW FAT SAUSAGES
AND
LOW SALT/SODIUM SAUSAGES
NOVELPRODUCTS

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EXOTIC/GOURMET
RECIPES
NOVELPRODUCTS
TERIMA KASIH

05d surimi seafood products sausage

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