Pineapple in Snack Sticks

  • Looking for some advice. Would like to put tiny chunks of pineapple in a snack stick but am concerned about the papain turning everything to mush. I understand cooked pineapple (like you get canned) diminishes the amount of papain but would rather not have the added moisture. Has anyone tried dried pineapple?

  • Regular Contributors

    @sakepower acidity in the fruit can cause problems waltons dose have a pineapple seasoning

  • Walton's Employee

    @sakepower Dehydrated will be better than fresh for sure but you might still run into a little bit of a problem with the papain working in the meat. I’ve never added cooked fruits to my sausage before, I would imagine this would be effective as the enzyme has probably been destroyed but I would also imagine the flavor has been mostly leeched out of the fruit as well.

    I’d recommend you go with dehydrated pineapple chunks, if you are looking for them in large quantities we can special order them for you but they should be readily available in smaller quantities at a local grocery store.

    Anyone else tried cooked?

  • @Jonathon Thanks for the reply! Not papain, but bromelain, my bad. Do you think it would help to encapsulate the pineapple with something, like how Encapsulated Citric Acid works—melting away at a certain temp so the acidity (enzymes) are contained? Not sure what I would use though. This is probably a pro/food science question!

  • @Jonathon Maybe Egg white powder?

  • Walton's Employee

    @sakepower It would help but I don’t know how you would do it. The citric acid is encapsulated in cotton seed oil (i am ALMOST positive that is what it is) and that dissolves into almost nothing above 130° F making it the perfect for use here. I don’t know a ton about egg white powder but I feel like it would wash away when it got wet? The only thing I could find on encapsulation and egg white powder was it being encapsulated for some reason. I would ask our application specialist but he is attending AAMP now.

    So, it might work but I do think the simplest thing to do would be to use dehydrated.

Log in to reply

Recent Posts

  • Side note. The only thing I’ve found cumbersome about the 20# mixer is having to turn it by hand. Probably why I bought the 44# mixer and grinder to drive it. I do know if you have the mixing shaft situated a certain way it goes in and out easier. I think the paddle end down on drive end.

    read more
  • @raider2119
    Very strange… Never had an issue with mine. Wow.

    read more
  • @KansasDad
    My son recently purchased a half from in-laws dairy farm. The steaks were awesome and burger was some of the best I’ve ever had. It was a milk cow at one point. The flavor was unbelievable. Interesting video.

    read more

Recent Topics

Who's Online [Full List]

7 users active right now (0 members and 7 guests).
Joe Hell, Tex_77

Board Statistics

Our members have made a total of 7.6k posts in 1.4k topics.
We currently have 5.6k members registered.
Please welcome our newest member, beckjb.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.