Fermented sausage and methods of making same

Details Fermented sausage and methods of making same Fermented sausage and methods of making same

A - Human Necessities

22

C

A22C 11/00 (2006.01) A23L 1/31 (2006.01)

Patent

CA 2713319

The present invention provides methods for producing a fermented sausage, such as a semi-dry or dry fermented sausage. The methods include adding to a sausage batter a processed mustard, where the processed mustard may include characteristics chosen from a total phenolic content of at least 21 mg FAE/gram processed mustard, an antioxidant capacity of at least 900 micromol/100 grams processed mustard, no detectable myrosinase activity, and a combination thereof. The present invention also provides fermented sausage, such as a dry fermented sausage, that includes vegetable protein. The vegetable protein may be at a level of at least 0.01% (wt/wt).

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