Influence of casing material on the formation of efflorescences on dry fermented sausages

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

“…Furthermore, it has been shown in the literature that the image analysis highly correlates with the sensory evaluation (Cheng, Nicolai, & Sun, 2017; Wu & Sun, 2013). Compared to dry fermented sausages produced with collagen casings the efflorescence formation occurs very rapidly and strongly (Walz et al., 2018). This could be due to the excess of calcium ions, which is applied on the surface of the sausages due to the crosslinking of the alginate with the CaCl 2 solution during the production (Walz et al., 2018).…”

“…However, the formation of white efflorescences is caused by a physical mass transport where minerals and organic acids are transported from the inside (core) of the sausage to the surface; it also occurs on meat products packed under a modified atmosphere and stored at low temperatures (Arnau, Guerrero, & Gou, 1998; Walz, Gibis, Herrmann, Hinrichs, & Weiss, 2017). Products mainly affected by the formation white efflorescences are dry fermented sausages (Arnau, Gou, & Alvarez, 2002; Hilbig et al., 2019; Kröckel, 2004; Kröckel, Jira, Kühne, & Müller, 2003; Walz et al., 2018; Walz et al., 2017; Walz et al., 2018; Walz et al., 2017) and dry‐cured hams (Arnau, Gou, & Guerrero, 1994; Arnau, Guerrero, Hortós, & García‐Regueiro, 1996; Arnau, Maneja, Guerrero, & Monfort, 1993). Three different types of efflorescences have been observed: efflorescences consisting of calcium lactate and/or magnesium lactate (Hilbig et al., 2019; Kröckel, 2004; Walz et al., 2017), efflorescences consisting of creatine monohydrate (Kröckel et al., 2003), and efflorescences consisting of disodium phosphate heptahydrate (Arnau et al., 1998).…”

Et Ürünlerinde Kullanılan Doğal Kılıfların Mekanik ve Mikrobiyolojik Özellikleri

“…During the production of the casing, some solutions and preservative agents such as sodium chloride, phosphate salts, lactates, and organic acids are applied to extent shelf-life and protect from microbial spoilage [15,34] . Similarly, Wijnker et al [35] indicated that treatment with mixture of phosphate and sodium chloride (NaCl) prevents some diseases such as foot-and-mouth disease and classical swine fever.…”

“…Casing is one of the critical parts of the traditional and common sausages by shaping, supporting the size and stability, maturating characteristic taste and odor, promoting chemical, microbiological and structural properties during the production, fermentation and storage steps [10][11][12][13][14][15] . Casings can be mainly categorized by to two groups as natural and artificial ones [15][16][17] .…”

“…Casings can be mainly categorized by to two groups as natural and artificial ones [15][16][17] . Natural casings used for sausage industry are derived from intestines of animals such as cattle, sheep, goats, pigs and very rarely deer and horse and process is followed by cleaning, washing, scraping, treating with solutions such as additives and preservatives and drying [6,[12][13][14]18,19] .…”