GDL (glucono-delta lactone, gluconic acid lactone, E 575)) is a highly soluble product, used in meat, dairy, fish and other areas of the food industry.
To increase the intensity and stability of color, It is recommended to use glucono-delta-lactone for adjusting the taste, adjusting the pH of sausages.
Glucono-delta-lactone (GDL) is a white, almost odorless crystalline powder with a slightly sweet taste, readily soluble in water.
In meat products, GDL is hydrolyzed into gluconic acid under the influence of moisture in the meat, gradually lowering the pH. When equilibrium is established, lactone, which has a weakly acidic reaction, produces gluconic acid with a sour taste and a low pH.
The lowered pH-level is established in the interval from 40 to 60 minutes or more, depending on the concentration of GDL and temperature. At a temperature of 25 В° C, equilibrium is established after 3 hours, at 40 В° C - after 1 hour.
Like the acids contained in meat, gluconic acid is involved in the formation of the taste of the finished product. GDL can be mixed with the curing mixture, if you want to get a brine with a lowered pH, and in the dry curing mixture it does not have a sour taste, only after dissolving the curing mixture in water you can get a brine with the required degree of acidity.
that with the addition of 0.25 and 0.5% glucono-delta-lactone, the amount of nitrite in the finished sausage decreased from 7.8 to 4.8 and 3.1 mg. At the same time, the color stability of the sausage increased progressively, and the pH dropped from 6.1 to 5.5.
A dosage of 0.1?0.2% glucono-delta-lactone for cooked sausages is sufficient to obtain the required pH level.
When using GDL together with other reducing agents such as sodium erythorbate, glucono-delta-lactone promotes rapid color development during cooking or smoking. In this case, the smoking time can be reduced by 50%, and the finished products will wrinkle much less and be stored longer.
In the production of raw smoked sausages, it is recommended to add GDL in the range of 0.5?1.2%. This norm is motivated by the fact that acidity can be different due to the variability of microflora.
The advantages of glucono-delta-lactone are a significant reduction in the duration of the production of raw sausages.
The successful production of dry sausages depends on the timely reduction of the pH of the sausage product directly during the production process. The pH of the raw material can reach 6.4, and the final pH of the fermented sausages should be 4.8-5.4.
Traditionally, the pH of dry sausages is regulated by lactic acid, which produces starter cultures that used in sausage mass. This fermentation is carried out depending on the temperature for several days. With the help of glucono-delta-lactone, it is possible to reduce the pH directly in the minced meat emulsion and, thus, the pathogenic development and the content of microorganisms will be significantly reduced.
In the production of dry sausages, glucono-delta-lactone can be used in combination with traditional starter cultures. Low pH,
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