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Adsorption of
organic materials
Cation exchange
Lignin
Pectin
Acidic
polysaccharides
small intestine
Binding and excretion
of bile acid
3. Dried sausage
Dried sausage is an uncooked fine meat product, which is
fermented and dried and is composed of roughly 2/3 lean meat
and 1/3 fat. The lean meat may be derived from different animal
species, although pork and beef are most frequently used. The
fat, generally pork fat, must be firm and non-oily, and back fat
is usually employed. To these two principal constituents are
added sodium chloride, nitrates and/or nitrites, sugars, spices or
aromatic compounds, and lastly polyphosphates, ascorbic and
lactic acids, colouring matter, and ferments.
The first stage in the manufacture of this product is grinding;
this is performed at a low temperature, slightly above 0
º
C for
muscle tissue and slightly below for fatty tissue. Under these
conditions, clean cutting of fat is possible and the formation of a
puree or melting of the fat can be prevented. Grinding is most
often performed simultaneously on these two primary materials,
sometimes after preliminary salting, either on the two
constituents in a chopped state, or else on the lean meat alone. It
facilitates protein solubilization. The mixture of the lean, the fat,
and the other ingredients then undergoes a final process referred
to as mingling. The mix, sometimes after a resting phase of
several hours at O/ + 5
º
C, is then stuffed in either natural gut or
artificial casing material. A draining stage can follow, before
stoving for a period of 1-5 days at 85-90% relative humidity and
temperatures in the range 20-28°C. Primarily, this promotes a
sudden explosive growth of bacteria, and also initiates
dehydration. The final operation is drying, which is performed
gradually. Its duration varies with the diameter of the product
and the extent of drying required, but on average it lasts from 4
to 6 weeks. A relative humidity of 75- 85% is maintained in the
dryer, with temperatures in the range 12-16
°
C. Throughout the
drying operation, reactions including maturation and desiccation
proceed and impart their particular characteristics to the final
product. (1700)
4. Effect on plasma lipids and lipoproteins of replacing
partially hydrogenated fish oil with vegetable fat in
margarine
Partially hydrogenated oils, both vegetable oils and fish oils,
have for a long time been important ingredients in margarine
production. Accordingly, the consumption of transfatty acids
has increased considerably in industrialized countries since the
beginning of this century. Like saturated fatty acids, transfatty
acids from partially hydrogenated oils raise plasma total- and
LDL-cholesterol levels and in addition lower plasma HDL-
cholesterol and increase lipoprotein(a) (Lp(a)) levels.
Concerns, have, therefore been raised as to the continued use of
partially hydrogenated oils in margarine production. We have
previously shown that partially hydrogenated fish oil (PHFO) is
at least as potent as butterfat and significantly more potent than
partially hydrogenated soyabean oil in raising plasma total- and
LDL-cholesterol levels. In addition it reduces HDL-cholesterol
and increases Lp(a) levels.
It would therefore seem prudent to reduce the use of PHFO in
margarine products. PHFO has functional properties, however,
that make it particularly suitable for the baking industry which
requires margarines of certain hardness, as well as for household
food preparation. It is, therefore, of interest to find alternative fat
blends that maintain the functional properties of the margarine
small intestine gradually. Its duration varies with the diameter of the product
Adsorption of Lignin Binding and excretion and the extent of drying required, but on average it lasts from 4
organic materials Pectin of bile acid to 6 weeks. A relative humidity of 75- 85% is maintained in the
Cation exchange Acidic dryer, with temperatures in the range 12-16°C. Throughout the
polysaccharides drying operation, reactions including maturation and desiccation
proceed and impart their particular characteristics to the final
product. (1700)
3. Dried sausage
Dried sausage is an uncooked fine meat product, which is 4. Effect on plasma lipids and lipoproteins of replacing
fermented and dried and is composed of roughly 2/3 lean meat partially hydrogenated fish oil with vegetable fat in
and 1/3 fat. The lean meat may be derived from different animal margarine
species, although pork and beef are most frequently used. The
fat, generally pork fat, must be firm and non-oily, and back fat Partially hydrogenated oils, both vegetable oils and fish oils,
is usually employed. To these two principal constituents are have for a long time been important ingredients in margarine
added sodium chloride, nitrates and/or nitrites, sugars, spices or production. Accordingly, the consumption of transfatty acids
aromatic compounds, and lastly polyphosphates, ascorbic and has increased considerably in industrialized countries since the
lactic acids, colouring matter, and ferments. beginning of this century. Like saturated fatty acids, transfatty
The first stage in the manufacture of this product is grinding; acids from partially hydrogenated oils raise plasma total- and
this is performed at a low temperature, slightly above 0ºC for LDL-cholesterol levels and in addition lower plasma HDL-
muscle tissue and slightly below for fatty tissue. Under these cholesterol and increase lipoprotein(a) (Lp(a)) levels.
conditions, clean cutting of fat is possible and the formation of a Concerns, have, therefore been raised as to the continued use of
puree or melting of the fat can be prevented. Grinding is most partially hydrogenated oils in margarine production. We have
often performed simultaneously on these two primary materials, previously shown that partially hydrogenated fish oil (PHFO) is
sometimes after preliminary salting, either on the two at least as potent as butterfat and significantly more potent than
constituents in a chopped state, or else on the lean meat alone. It partially hydrogenated soyabean oil in raising plasma total- and
facilitates protein solubilization. The mixture of the lean, the fat, LDL-cholesterol levels. In addition it reduces HDL-cholesterol
and the other ingredients then undergoes a final process referred and increases Lp(a) levels.
to as mingling. The mix, sometimes after a resting phase of It would therefore seem prudent to reduce the use of PHFO in
several hours at O/ + 5ºC, is then stuffed in either natural gut or margarine products. PHFO has functional properties, however,
artificial casing material. A draining stage can follow, before that make it particularly suitable for the baking industry which
stoving for a period of 1-5 days at 85-90% relative humidity and requires margarines of certain hardness, as well as for household
temperatures in the range 20-28°C. Primarily, this promotes a food preparation. It is, therefore, of interest to find alternative fat
sudden explosive growth of bacteria, and also initiates blends that maintain the functional properties of the margarine
dehydration. The final operation is drying, which is performed
