FSTC - Tocino, Longanisa, Siomai, Ham (Collated)

7/21/2019 FSTC - Tocino, Longanisa, Siomai, Ham (Collated)

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FOOD ADDITIVES IN SKINLESS LONGANISA AND TOCINOName: Group 1

Aguila, Alexandra GrhettaDimapilis, CristopherDizon, Jericho Wency

Hernandez, atthe! Jose" #halit, $edro$aayas, Jill

%ection: &&&&&&&&&&&&&&&&&&&

BINDERSIntroduction:

'ood additi(es are chemicals that are added to "ood in minimal amounts) Direct

additi(es are added deli*erately during processing to ma+e "ood loo+ and taste *etter,

maintain or impro(e nutriti(e (alue, maintain "reshness and help in processing or preparation)

%ome additi(es help preser(e "ood *y pre(enting or slo!ing chemical changes and the gro!th

o" microorganism in "ood) As many as 1 su*stances are appro(ed *y the 'ood and Drug

Administration -'DA. "or use as direct additi(es) An additional 1 su*stances are present

in "oods as indirect additi(es) /hese su*stances cater "ood incidentally during handling or"rom processing e0uipment or pac+aging 'ood additi(es ha(e *een used "or thousands o"

years) /he salts and other chemicals used on curing are additi(es, and *e"ore the ad(ent o"

canning and mechanical re"rigeration, chemical additi(es !ere the only means o"

preser(ation a(aila*le) Additi(es !ere not limited to use as preser(ati(es, ho!e(er, people in

ancient ome added certain chemicals to !ine and coo+ed (egeta*les to impro(e the color o"

these "oods) 2ther examples o" additi(es that ha(e *een used since ancient times include

yeasts and *a+ing po!der used as lea(ening in *a+ed goods)3n 41st century, ad(ances in the +no!ledge o" chemistry ha(e greatly expanded the

num*er o" additi(es that are used in "oods) %uch recent additions to the ran+s o" "ood

additi(es include arti"icial s!eeteners, such as aspartame and saccharin5 "at replacement,such as %implesse and 2lestra5 and colors such as 'D6C yello! No) 7 !hich is used in

*e(erages, ice cream, cereals and other "ood)/he de(elopment o" ne! chemical additi(es has also played an enormous role in the

gro!th o" con(enience "ood) Additi(es that help ensure the 0uality o" con(enience "oods

include anti8ca+ing agents such as calcium silicate and magnesium state, to pre(ent lumps in

dry mixer, humectants, such as glycerol, propylene glycol and sor*itol to help retain moisture

in *reads and ca+es5 emulsi"iers, such as egg yol+s, lecithin and monoglycerides !hich *inds

oil and !ater to impro(e the uni"ormity and smoothness o" "ood and sta*ilizers and thic+eners

such as agar, gums carrageenan and gelatine)As the use o" "ood additi(es has gro!n so has pu*lic concern a*out the type and amount o"

these additi(es and their potential to cause cancer or other illnesses in human *eings) %ome

studies ha(e suggested that saccharin, nitrites and other additi(es may cause cancer, *ut

these results remain contro(ersial) At the same time, some additi(es may actually pro(ide a

health *ene"it) 'or example, the (itamins used to "orti"y "ood such as *read and mil+ are

additi(es)



SKINLESS LONGANISA AND TOCINOObjectives:

1) /o learn the e""ect o" *inders and curing ingredients in the 0uality attri*utes o"

s+inless longanisa and tocino and curing ingredients in the 0uality attri*utes o" s+inless

longanisa and tocino

4) /o learn the principle *ehind the use o" "ood additi(es)

SKINLESS LONGANISA

$or+ -ground. 1, g

oc+ salt 1 9 ta*lespoon

Curing salt 9 teaspoon

$hosphate 1 teaspoon

e"ined sugar 814 ta*lespoon

Ground *lac+ pepper 1 ta*lespoon

Garlic -chopped. 4 ta*lespoon

rocedure:

1) $repare all the ingredients) Di(ide the meat and all the ingredients into t!o)4) 'or the hal" *atch, com*ine salt, curing salt and phosphate into 1;< cup o" !ater and

stir) ix into meat)=) 'or the another *atch com*ine only salt and curing salt on 1;< cup o" !ater, stir and

mix into meat)>) 2*ser(e and !rite do!n the e""ect o" phosphate into meat !hile continuously mixing)7) Add the rest o" the ingredients and mix !ell) Weigh separately the t!o products and

note i" there?s is changes in (olume)@) Cure "or <81 hours at room temperature or 18= days at re"rigeration temperature)) Wrap in p)e) !ith 4 / per piece)<) 'ry and e(aluate color, texture, "la(our and general accepta*ility *e"ore and a"ter

curing)

Ev!"u!tion:Be"ore curing

#ie"d Co"or Te$tureGener!"

A%%e!r!nce

&it' 'os%'!te7 g g

yield

lighter pin+ than

the *atch !ithout

phosphate

"irmer;more clamped

than the *atch !ithout

phosphate

mil+y loo+,

semi8clear

&it'out

'os%'!te

7< g< g

yield

light pin+looser than !ith

phosphate

loo+s li+e

meat

A"ter curing and coo+ing

Co"or T!ste Gener!" A%%e!r!nce&it' 'os%'!te outside: reddish *ro!n s!eet loo+s unappealing *ut the



inside: pin+ish taste is good

&it'out

'os%'!te

outside: *ro!nishinside: grayish

salty loo+s unappealing *ut the

taste is good

Guide (uestions:

• What are "ood additi(es Gi(e its importance in meat processing) 'ood additi(es are any natural or synthetic su*stances used in processing "ood

as preser(ati(es, antioxidants, and emulsi"iers) 'ood additi(es are important in

meat processing to lessen the gro!th o" micro*es such as *acteria and molds)

3t also pre(ents oxidation and enzymatic reaction that leads to loss o"

nutritional (alue and changes in chemical composition)

• Gi(e some examples o" "ood additi(es)

Example o" "ood additi(es used in meat are antioxidants that pre(ent oxidation

causing changes in "la(or 6 color -BH/ and BHA., emulsi"iers that pre(ent

separation o" product components to ensure consistency -lecithin and

monoglycerides., phosphates − "or moisture retention 6 "la(or protection,

sodium nitrate that pre(ents Clostridium botulinum gro!th among others)

• What are *inders Gi(e its uses)

Binders are added to "oods to thic+en or impro(e texture) Binders are

su*stances o" animal or plant origin that ha(e a signi"icant high le(el o" protein

that ser(es "or *oth !ater and "at *inding) Examples o" such are high8protein

soy, !heat, and mil+ products)



ORK TOCINOaterials and 3ngredients:

eat: $or+ pigue, +asim or portion !ith "at 1, g

Curing salt 9 teaspoon

$hosphate 1 teaspoon

Water F cup%alt, coarse 1 9 ta*lespoons

%ugar, re"ined 14 ta*lespoons

Garlic, chopped 1 ta*lespoon

Anisado !ine -optional. 4 ta*lespoons

$ineapple uice -optional. F cup or > ta*lespoons

'ood color 9 teaspoon or as desired

%G 9 teaspoon or as desired

rocedure:

1) %elect good 0uality ra! material) /rim and !eigh)

4) %lice or cut the ra! material)=) easure ;!eigh all the ingredients) Di(ide into t!o *atch>) 2ther hal" mix meat !ith the "irst three ingredients: salt, curing salt and phosphate

dissol(ed in 1;< cup o" !ater) ix meat !ith the "irst three ingredients: salt, curing salt

and phosphate dissol(ed in 1;< cup o" !ater)7) Another hal" mix meat only the t!o ingredients, salt and phosphate only F cup o"

!ater)@) 2*ser(e and note changes in colour)) Add the rest o" the ingredients) ix until !ell *lended)<) Cure at room temperature "or <81 hours or re"rigeration temperature "or 18= days)) 'ry and e(aluate)

1)

Ev!"u!tion:Be"ore curing

#ie"d Co"or Te$tureGener!"

A%%e!r!nce

&it' Curin)

S!"t

@4 g14 g

yield

pin+ish so"t, !ateryloo+s mil+y;

!hitish pin+

&it'out Curin)

S!"t

@>7 g1>7 g

yield

has a lighter shade than

the *atch !ith curing salt

thic+, curdled,

coagulated

loo+s mil+y;

!hitish

A"ter curing and coo+ing

Co"or T!ste Gener!" A%%e!r!nce&it' Curin)

S!"teddish

8 s!eet8 che!y;*u**legumI

edi*le8loo+ing, loo+s

appetizing



&it'out Curin)

S!"tBro!nish

8 sa(ory, salty8 easy to che!

edi*le8loo+ing, loo+s

appetizing

Guide (uestions:

• What is curing Explain the principle *ehind curing)

Curing is one o" the many methods o" preser(ing "oods to pre(ent spoilage)

eat can *e cured *y *rining !hich is soa+ing "ood in a salt!ater solution,

smo+ing, or salting !hich is pac+ing "ood in salt) Curing inhi*its *acterial

gro!th "or moderate lengths o" time) Curing *y salt does not inhi*it all

*acterial gro!th, it allo!s "or a moderate amount o" "ermentation !herein the

meat ends up !ith a mild, some!hat s!eet accent, not more than a su*tle

taste in the o(erall taste) %alt is also used as a dehydrating agent !hich creates

a dense and che!y texture)

• Enumerate the di""erent curing ingredients !ith their speci"ic "unctions)

Curing salt "or cured color 6 "la(or de(elopment, and inhi*its the

gro!th o" clostridia $hosphate impro(es !ater retention 6 *inding *et!een meat chun+s,

enhances emulsion sta*ility, helps suppress de(elopment o" rancidity,

and decreases emulsion (iscosity %alt "or meat protein extraction, contri*utes to "la(or, aids in !ater

retention in processed meat, and controls *acterial gro!th %ugar counteracts the astringent 0uality o" salt, enhances "la(or, and

lo!ers the pH o" the cure %G impro(es color 6 "la(or, inhi*its *acterial gro!th, and antioxidant

"unction

'ood color "or color impro(ement Ascor*ic acid -"rom pineapple uice. "or cured color 6 "la(or

de(elopment, and inhi*its the gro!th o" clostridia



FILLERS IN SIO*AI *AKINGName: Group 1



%ection: &&&&&&&&&&&&&&&&&&&

Introduction'lour and cereals are t!o examples o" "illers;extenders) Commercial processing ma+es

use o" these "or economic reasons) When they are added to meat products proportionally, do

not cause any change in the 0uality o" the product and in some cases, plumpness) /hey also

pre(ent shri(eling and shrin+age to certain extent) 2ne o" the "actors to consider in the

choice o" "illers;extenders to *e used is the protein content: it should *e compara*le !ith

that o" meat)

Objectives:1) /o learn the e""ect o" extenders;"illers in the 0uality attri*utes o" siomai)4) /o compare the yield o" the product !ith and !ithout extenders;"illers)

*!teri!"s !nd In)redients:

'illers -/K$, *read crum*s, oatmeal, "lour. 1 g

Ground por+ 1, g

%hrimp coo+ed 1 g

Carrots shredded 1 cup

Garlic chopped 4 ta*lespoons

Egg medium 4 pcsoc+ salt 1 ta*lespoon

Ground *lac+ pepper 4 teaspoons

%esame oil 1 ta*lespoon

olo !rapper 1 pcs

%auce:

%oy sauce 1 cup

Calamansi 14 pcs

e"ined sugar 1 teaspoon

Ground *lac+ pepper 1 teaspoon

Garlic "ried 4 ta*lespoons

%esame oil 4 teaspoons

Coo+ing oil "or "rying garlic

rocedure:



1) $repare all the ingredients) Hydrate /K$)4) ix all the ingredients) Wrap in molo !rapper and steam "or = minutes)=) $repare sauce) E(aluate the product *ased on color, texture, "la(our and general

accepta*ility)>) Compare yield)

Ev!"u!tion:

#ie"d Co"or Te$ture F"!vour Gener!" A%%e!r!nce

&it' E$tender

+Corn St!rc',

1,> g> g yield

8 grayish

meat

8 dry, rough,

compact8 grainy

almost

tasteless

8 loo+s pale, dull;li"eless8 loo+s yello! "rom the thic+

molo paper

&it'out

E$tender88no data88

8 grayish

meat

8 uicy8 moist

eaty8 loo+s more appealing8 semi8see through molo paper

Guide Luestions:

• What are extenders;"illers Gi(e its importance in meat processing)

Extenders are non8meat su*stances !ith a signi"icant protein content) 'illers

are also non8meat su*stances containing high amounts o" car*ohydrates)

Extenders and "illers are primarily used to ma+e meat products at a lo!er cost

and, at the same time, producing a higher yield) By adding extenders and

"illers, it also ma+es the meat product ha(e additional nutritional (alue due to

its protein and car*ohydrate contents) 2ther additi(es, such as !heat,

*am*oo, and cotton seed among others, gi(e the potential to increase the "i*re

content)

•

What characteristics o" "ood are a""ected !hen !e use extenders;"illers Explain) /he meat 0uality is reduced due to the extenders and "illers, the meat ratio is

lesser than the extenders;"illers added) Although this is true, "la(orings such as

spices are added to aid in the taste)

• Based on your experiment, !hich has higher yield

/he siomai !ith extender has higher yield than !ithout extender) Although

extenders;"illers gi(e a much higher yield, it compromises the 0uality o" the

siomai such as the taste) /he siomai !ith extenders had little to almost no

taste at all that it needs to *e dipped in a sauce to ha(e "la(or) 2n the other

hand, the siomai !ithout any extender had a tasty meaty "la(or e(en i" it !as

not dipped in sauce)(-ICK C-RED .A*Name: Group 1





%ection: &&&&&&&&&&&&&&&&&&&

Introduction:Curing is the process in(ol(ed in ham ma+ing) Curing o" meat as !ell as o" "ish

lengthens their shel" li"e and at the same time de(elops cured color and "la(our) Curing as a

method o" "ood preser(ation in(ol(es the addition o" ingredients such as salt, sugar andsalitre or saltpetre) %alt as a preser(ati(e, dehydrates the tissue through osmosis and there*y

inacti(ates the spoilage organisms) %uch lo!ers the pH o" the cure !hen it "orms lactic acid

and enhances the "la(our o" the cured product) 3t also counteracts the astringent "la(our o"

salt) Nitrates and nitrites -salitre or salt peter. are color8"ixing agents as responsi*le "or

retaining the redness o" cured pigmented meats) Aside "rom this, nitrates inhi*it the gro!th

o" Clostridium *otulinum and other putre"acti(e *acteria) Nitrites result "rom the *acterial

reduction o" nitrates)Where 0uic+ cures are desired, nitrite is used in place o" nitrate) /he le(els o" nitrate

and nitrite in "ood are no! *eing lo!ered in (ie! o" the hazard o" nitrosamines to human

health) No!adays, curing salt or $rague po!der is used in place o" salitre, it is composed o"

7M salt amd 7M salitre) $hosphate is also used to increase the !ater holding capacity o" the

meat and ascor*ic acid to hasten the curing process) Essential oils are used "or "la(orings)

'our methods may *e used in curing meat products li+e ham and *acon) /hese are: a. dry

co(er cure *. pic+le cure c. pic+le and co(er cure d. arterial pumping cure)

Objectives:

1) /o *e a*le to learn the principle *ehind curing o" meat)4) /o learn the *asic steps in ham ma+ing)=) /o conduct sensory e(aluation on the "inished product)

*!teri!"s !nd In)redients:

eat: por+ pigue 1, g

$umping pic+le solution -$$%. -1 +g meat.

%aturated salt solution on 7%4 9 cup

%alt

Water 4 9 cup

e"ined sugar 4 9 ta*lespoons

Curing salt 7 teaspoons

$hosphate -dissol(ed in !ater "irst. 4 9 ta*lespoons

Ascor*ic acid 7 ta*lets -7 mg.-pul(erized.

2il o" anise 1 drop2il o" clo(es 1 drop

apleine 4 drops

%mo+e "la(our 1 teaspoon

OOO Ho! to prepare 7% solution) Boil > cups o" !ater and 1 9 cup roc+ salt) Drain)

Dry Cure ixture:

oc+ salt 4 9 ta*lespoons

e"ined sugar 1 9 ta*lespoons



$hosphate F ta*lespoon

Ascor*ic acid 9 ta*let -pul(erized.

Coo+ing ingredients:

Bro!n sugar 4 cups

$ineapple uice;P$ 9 cup

Anisado !ine;gin 9 cup

Qaurel 184 pcs

2regano "e! strands

Cla(o de comer 184 pcs

Cotton string to tie the ham

Blo!torch

%yringe and needle

rocedure:

1) %elect good 0uality meat) /rim and !eigh)4) $repare 7% pumping pic+le solution)=) 3nect pumping pic+le solution into the lean portion o" the meat) 9 cup per +ilo o"

meat)>) assage) 2*ser(e changes in the color o" meat)7) Apply dry cure mixture)@) Cure at room temperature "or <81 hours or at re"rigeration temperature "or 48 days

or 17 days)) Wash) /ie !ith cotton string to gi(e shape)<) Coo+ at lo! "lame "or 1 9 hours) Cool and remo(e cotton string and caramelize

sur"ace using *ro!n sugar)) $ac+ and store in "reezer)1) A"ter one !ee+ conduct sensory e(aluation) 2*ser(e the color o" the lean meat)

Guide (uestions:

• What is curing Explain the principle *ehind curing)

Curing is one o" the (arious preser(ation methods in "ood preparation) 3t also

helps in the "la(oring process) Curing can *e a com*ination o" salt, sugar and

either nitrate or nitrite) any curing processes also in(ol(e smo+ing) %alt dra!s

!ater out o" micro*ial cells through osmosis thus inhi*iting micro*ial gro!th)

As the un!anted *acterial population decreases, other *ene"icial *acteria such

as the Lactobacillus genus, come and generate an acidic en(ironment) %ugar is

used as "ood *y the lacto*acilli) /his is the "ermentation process !here it

reduces "urther the a*ility o" the spoilage *acteria to gro!, gi(ing a tangy"la(or to the cured products) Nitrate or nitrite not only +ills *acteria, *ut also

produces "la(or and gi(es the meat a red or pin+ color) %mo+ing adds chemicals

to the sur"ace !hich also a""ects the a*ility o" the *acteria to gro!, inhi*it

oxidation and rancidity o" meat, and impro(e "la(or)

• Why do !e ha(e to *oil the saturated salt solution



3t is important to *oil the saturated salt solution to ensure that the sugars are

dissol(ed properly and the "la(or o" the spices are *rought out) /his is to also

guarantee that the solution is mixed !ell, gi(ing a consistent "la(or !hen

inected to the ham)

• Why do !e ha(e to coo+ ham at lo! "lame

%ince the ham is thic+, a high "lame !ould ma+e the meat tough to cut andhard to che!) When coo+ing ham at a high "lame, the outermost part !ould

ha(e a thic+ layer that !ould *e crusty, ma+ing the middle part !ould *e dry,

and a little o" the innermost part !ould *e uicy) But !hen coo+ing ham at a

lo! "lame, a thin outermost part !ould *e crusty !hile the middle part !ould

*e moist, and the innermost part !ould *e uicy) Coo+ing at lo! "lame gi(es

the meat a tender texture in the inside !hile gi(ing a crusty sur"ace) Doing this

method allo!s thorough penetration and uni"orm distri*ution o" the

preser(ati(e agents into the meat)

• Enumerate the di""erent curing ingredients !ith their speci"ic "unctions)

%alt "or meat protein extraction, contri*utes to "la(or, aids in !aterretention in processed meat, and controls *acterial gro!th

%ugar counteracts the astringent 0uality o" salt, enhances "la(or, and

lo!ers the pH o" the cure Curing salt "or cured color 6 "la(or de(elopment, and inhi*its the

gro!th o" clostridia $hosphate impro(es !ater retention 6 *inding *et!een meat chun+s,

enhances emulsion sta*ility, helps suppress de(elopment o" rancidity,

and decreases emulsion (iscosity Ascor*ic acid hastens reduction o" nitrate to nitric acid, antioxidant,

impro(e color sta*ility, and suppresses nitrosamine "ormation %pices -anise, clo(e, mapleine. impro(es color 6 "la(or, inhi*its

*acterial gro!th, and antioxidant "unction

Documents

FSTC - Tocino, Longanisa, Siomai, Ham (Collated)