What can I do to be able to use canned pineapple in fresh sausage . Acid from pineapple causes pork to have rancid smell immediatly
Mi Bop's I adjusted the title of this post to Canned Pineapple and Pork Rancid Smell so people might be more apt to click on it. The canning process should kill the enzymes in the pineapple. I don’t think I have ever experienced this before, but I vaguely remember Dave in AZ and Departing Contestant having a conversation about this topic so I think they have used canned pineapples before. Have you guys ever used this?
If you use to mauch pineapple juice the enzymes can return your protein. If you have a lot it could discolor the protein but I don’t think it would make it rancid
Departing Contestant I have been making chicken sausage for years, same recipe with pork and pineapple causes color to change and smell almost immediately. No foul taste just smell.
Mi Bop's What brand of canned pineapple are you using? I have had no trouble using canned pineapple in my sausage. It is all processed to beyond 160 degrees to pasteurize the cans which in turns kill the Bromelain enzyme in the pineapple and juice.
Mi Bop's brother I really don’t know. I have never had the problem in fresh or cooked sausage. I have never done chicken and pineapple p…maybe that is why it smell fowl…sorry
Mi Bop's
Sorry, no idea. I’ve used fresh pineapple to tenderize chicken for grilling, but not canned and fresh sausage.
johnsbrewhouse Dole pineapple, works great for chicken sausage just not pork
Departing Contestant chicken sausage is fine with pineapple, pork sausage is the problem. Did some dehydrated and it was fine. Would like to see if there is a way to reduce the acid to use it with pork. People said boil it but I’m worried about loosing flavor.
Mi Bop's again I got nothin. Dehydrated pineapple is too sweet for me. I use cannned tidbits. I have never tried fresh. I always use pork. I have never had any problem. Boil the sausage or the pineapple. I boil boudin but haven’t any other sausage. Can’t imagine boiling the pineapple
Dole pineapple is what I use on most all of my sausage, beef, pork chicken with no issues yet. Dehydrated pineapple use I am surprised you did not end up with an issue sine the enzyme is present. It will eat your casings and un-bind your proteins. Baking soda will reduce the acid levels if you think that is causing the problem. There is nothing else in canned pineapple that should be giving you a problem, maybe just drain the juice and and more fruit.
The enzyme is protease. The bromelain in pineapple denaturee the meat protein particularly at higher temperatures.
https://www.sciencelearn.org.nz/resources/1945-fruit-enzymes-tenderise-meat
Check out this link
Mi Bop's said in Canned Pineapple and Pork Rancid Smell:
pork to have rancid smell
Oxidation causes rancidity, so make sure you have enough cure #1 and add sodium erythorbate and it will prevent any rancidity.
jfyoung45 Pineapple denatures meat at temperatures below 160 degrees, (especially chicken and pork for some reason faster) and the enzymes become inactive as the temperature rises above 160 degrees. It is an enzyme known as a protease which is a type of enzyme that breaks peptide bonds in proteins. As I said before, it will eat your casing when used un-processed and ruin your product, I researched this pretty hard when I had problems with my sausages using pineapple products other than those processed beyond 160 degrees.
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