Poultry Fat Composite for Sausage Texture and Thermal Stability
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Solution Overview
Problem
Existing poultry meat products, such as sausages, face challenges in replicating the texture and taste of pork-based products due to the distinct properties of poultry fat and skin, particularly in achieving heat stability and desired consistency.
Innovation Solution
A process involving 32-40% chicken abdominal fat, 32-40% chicken skin, 7-11% chicken protein, 1-2.5% common salt, 12-25% water, and an oxidizing agent with dextrose, mixed and cooked within a sausage casing to create an intermediate product with improved texture and taste, suitable for poultry-based sausage production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If poultry fat is used to replace pork fat in sausage products, then the product can be made suitable for dietary and religious requirements, but the texture and taste quality deteriorates due to different melting properties
Solution Approach 1:
The patent changes the chemical composition parameters of the fat by combining multiple fat sources (poultry fat, poultry skin, egg white, milk protein) in specific proportions. This creates a composite fat mixture with modified triglyceride composition that mimics the melting curve and texture properties of traditional pork fat, thereby maintaining sensory quality while achieving dietary and religious requirements.
Solution Approach 2:
The invention creates a composite fat material by combining four different components (poultry fat, poultry skin, egg white, milk protein) in a specific ratio range (30-50% poultry fat, 20-40% poultry skin, 5-20% egg white, 5-20% milk protein). This composite material exhibits synergistic properties that replicate the functional and sensory characteristics of traditional pork-based sausage fats.
2Ease of manufacture
If traditional poultry sausage methods are used without additional fat sources, then the production process remains simple, but the texture and taste remain inferior to pork-based products
Solution Approach 1:
The patent merges multiple readily available ingredients (poultry fat, poultry skin, egg white, milk protein) into a unified fat replacement system. All components can be processed together through a single mixing and cooking step, maintaining production simplicity while achieving superior texture and taste through the synergistic combination of ingredients.
Solution Approach 2:
The invention introduces egg white and milk protein as intermediary substances that mediate between the functional requirements of fat (mouthfeel, texture, water binding) and the constraints of poultry-based ingredients. These intermediaries provide structural proteins that mimic the emulsifying and texturizing properties traditionally provided by pork fat.
3Quantity of substance
If the fat content is reduced in poultry sausage products, then the health profile improves, but the temperature resistance and texture stability deteriorate
Solution Approach 1:
The patent changes the functional parameters of the fat phase by replacing a portion of pure fat with protein-containing ingredients (egg white, milk protein, poultry skin). This modification alters the thermal behavior of the product, creating a matrix where proteins provide structural stability and water binding capacity that maintains texture integrity at elevated temperatures, even with reduced overall fat content.
Solution Approach 2:
The invention creates a composite system where protein-rich components (egg white, milk protein) form a structural network that compensates for reduced fat content. This composite material provides both the health benefits of lower fat and the thermal stability needed for cooked sausage products, as the proteins denature and coagulate to provide structural support during heating.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The intermediate product maintains solidity at elevated temperatures, resembles pork bacon in color, and provides enhanced texture and taste, making it suitable for poultry-based products like salami or mortadella without additional meat or vegetable fat, ensuring mechanical and thermal resistance.
Implementation Method 1
32-40 wt.% chicken abdominal fat, 32-40 wt.% chicken skin, 7-11 wt.% chicken egg white, 1-2.5 wt.% table salt, 12-25 wt.% water, as well as oxidizing agent and dextrose are ground to obtain a mass
Data Source
Figure 1
AI summary
A food intermediate for the production of poultry meat products contains a mass of at least 20% by weight of minced poultry skin, at least 20% by weight of poultry fat, and water, the mass being filled into a sausage casing and cooked. Another food intermediate for the production of poultry meat products contains a mass of at least 20% by weight of minced poultry skin, at least 20% by weight of poultry fat, and water, the mass further containing at least 5% by weight of poultry protein. To produce such an intermediate, poultry skin, poultry fat, ice, and, if applicable, poultry protein are minced to obtain a mass (1-7); the mass is filled into a casing (8) and cooked (9).