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Carrageenan in fish sausage or dumplings

harald_mossle_78425

Anyone used carrageenan in fish sausage or fish dumplings.

U know the old way is doing it with more less frozen ingredients.

I think it has to be better with carrageenan so the danger of any bacteria in the working process would be less as carrageenan has to be heated to 80 Celsius.

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matthewmicahhall

What sort of texture are you looking to achieve? Kappa carrageenan can supplement the stability of the sausage with a more firm, elastic gel network. Iota carrageenan should also act as a thickener/binder but will be less firm. You can also use varying ratios of iota and kappa carrageenans to dial in the texture of interest. Depending on how flexible you are with the sausage ingredients, you might also consider adding milk proteins to the mix. There are synergistic effects between carrageenan and milk proteins that allow you to use comparatively small amounts of carrageenan while still providing significant gelling functionality.

harald_mossle_78425

Did you do it once? I think it should be used in combination of cream of milk and in a ratio of 0.75 and 0.25 %

matthewmicahhall

Sorry -- no personal experience with carrageenan in sausage making, but online resources indicate that around 1% should work. Adding the cream/milk should presumably reduce the amount of carrageenan needed, and so the numbers you are proposing sound reasonable. Good luck -- let us know how it turns out.