Physikalisch-chemischer Status von Brühwurstbrät und von Brühwurst

The literary part of the dissertation On frankfurter type sausage technology, in particular to produce sodium reduced and low-sodium frankfurter type sausages (HOGG, 1990) is summarized. The relevant divergent publications on frankfurter type sausage technology are subjected to critical discussion (HOGG and KOTTER, 1988) and broadened by argumentation on yet unpublished experiments carried out ourselves. Last doubts on the fact that solubilization of myofibrillar proteins is most efficient and indispensable in the production of batter are eliminated. By way of experiment a process was developed (HOGG, 1990) which allows reduction of salt levels in the production of frankfurter type sausages. In this process, bologna type sausages with a low sodium content are first produced in the traditional way, then frozen and finally chopped again. The fine honeycomb structure as well as the water and fat retention in the batter are thus improved, as solubilization of myofibrillar protein temporarily ensures a higher degree of ionic strenght, which traditionally could only be achieved by higher dosages of sodium chloride. The results of experiments on Freezing methods of batter, the results of experiments on the capability of solubilized pure actomyosin to show high temperature coagulates even in low concentration, experiences in the histological analysis of frankfurter type sausages, and taking into consideration the literature published so far (HOGG, 1990) have shown beyond all doubt that it is neither the swelling of fragments of myofibrills nor the swelling of myofibrillar protein conglomerates which are essential in the production of frankfurter type sausages, but rather the solubilization of myofibrillar proteins. In order to build up a protein matrix which is adequately water and fat binding under heat treatment, a sufficiently fine dispersion of liberated myofibrillar proteins is a necessary precondition. Traditional production of frankfurter type sausages made it necessary to more or less disperse the myofibrillar protein chemically. A precondition for the solubilization of myofibrillar protein is a sufficient degree of ionic strenght. This process is favourably influenced by the existence of ATP or diphosphate as well as low temperatures around freezing point and a temporarily high degree of ionic strenght, e.g. by freezing the batter. The fibrillar protein should be extracted from openened muscle tissue under friction, i.e. along the cutting knives. Movement supports the dispersion of liberated proteins and swollen meat particles.