sugar and dextrose
sugar and dextrose
can some one tell me why some recipes have dextrose only and some have a combination of sugar and dextrose surely there is a set amount per 1 kg of meat????
Some cultures will ferment both sucrose and dextrose, Cultures containing Lactobacillus sakei, F-RM-42, for example will ferment only dextrose. The amount and type of sugar(s) used will determine how much lactic acid is formed which will affect the taste. One of the safety hurdles is to ferment to a Ph of 5.3 or below.
As a general rule sugar(s) added in the .3 to .6% range will produce a mild traditional sausage, and amounts .7 and above will produce a tangy (sour) taste profile.
Bottom line is the amount and type of sugar is determined by the process and type of sausage produced.
More in depth info is available in the yellow Fermented sausage book by the Marianskis
As a general rule sugar(s) added in the .3 to .6% range will produce a mild traditional sausage, and amounts .7 and above will produce a tangy (sour) taste profile.
Bottom line is the amount and type of sugar is determined by the process and type of sausage produced.
More in depth info is available in the yellow Fermented sausage book by the Marianskis
