Pamela:
Your problems are from two factors: one is that the cold smoked salmon is
not in itself a very good binder, although raw salmon (never frozen) usually
will bind nicely. If the smoked salmon was frozen before it was smoked (it
probably was), the protein has even further been denatured. There is very
little in your present formula to create a binding effect.
The other factor is that the salmon is probably already pretty high in oil
content, and adding 18% vegetable oil is a lot of oil for this formula,
especially since you are using 62% salmon.
You should add a good binder, such as sodium caseinate, soy protein
concentrate, de-lactosed whey, surimi, or other suitable binder/emulsifier
and then make a good emulsion out of it, and keep it cold! (Don't
over-emulsify!) I would try making it first without the added oil, then
only add enough oil a bit at a time to get the texture and mouth feel that
you desire. You can also add a suitable neutral pH phosphate which may
assist in the binding. Contact me directly if you want more information on
this.
I hope that this helps!
Best regards,
Paul
Paul G. Taylor
Evergreen Food Ingredients
2210 Black Lake Blvd. S.W.
Olympia, WA 98512-5604
Phone: (360)754-1718; Fax: (360)705-1359
www.everfoodingr.com (under construction)
E-mail: pault@everfoodingr.com
----- Original Message -----
From: "PAMELA BORQUEZ" <pamrey@telsur.cl>
To: <seafood@ucdavis.edu>
Sent: Tuesday, August 14, 2001 6:14 AM
Subject: Salmon pate
Dear Members of the list,
I have been looking for information about salmon pate, since I've been
trying to some pate with cold smoked salmon, but I haven't been able to
stabilize the emulsion. The proportions that I'm using are:
62% salmon
18% vegetable oil
18%water
1% sugar
1% pepper
0,5% powder garlic
0,5% salt
Maybe I have to put something else in my formula.
Thank you in advance for your king reply.
Pamela Bórquez R.
This archive was generated by hypermail 2b29 : Tue Aug 14 2001 - 13:40:00 PDT