Technological properties of natural hog casings treated with surfactant solutions

Santos, Elisa dos; Müller, Carmen Maria Olivera; Laurindo, João Borges; Petrus, José Carlos Cunha; Ferreira, Sandra R.S.

doi:10.1016/j.jfoodeng.2008.03.024

Cited by 13 publications

(10 citation statements)

References 12 publications

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“…In particular, low water vapor permeability contributed to maintain a certain content of humidity in the product (Byun et al . 2001; dos Santos et al . 2008).…”

Section: Resultsmentioning

confidence: 99%

“…The taste ranked well for all sausage types assessed. In particular, the scores indicated that salami held in the NC were the most appreciated, maybe reflecting the texture characteristics and the color attributes of these fermented sausages, which were considered the main aspects to characterize the global product quality (dos Santos et al . 2008).…”

Section: Resultsmentioning

confidence: 99%

“…The principal characteristic of sausage casings is to have low cost, easy to manufacture, regularity in caliber and low water permeability (dos Santos et al . 2008).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of Different Casings on Salami Produced With Meat From Buffalo and Podolian Cattle

Conte¹,

Marino²,

Malva³

et al. 2012

Journal of Food Quality

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The effect of different casings on the quality of new types of salami from buffalo and Podolian young bull meat was investigated. To this aim, three casings were used: a natural casing (NC), a modified natural casing (MNC) and a synthetic casing (SC). Their effects on processed meat were analyzed by evaluating salami quality at the end of the ripening time. Nutritional properties, microbial loads, pH, color parameters, texture and sensory properties were assessed. Moreover, the mechanical properties of the casings were measured. Results highlighted that both meat were suitable to produce salami; better results in terms of saturated and polyunsaturated fatty acids were recorded with Podolian meat. The NC and the SC exerted similar mechanical properties, very different from those of the MNC. The superior properties of the NC in terms of texture and color characteristics conferred to the fermented sausages could allow suggesting this casing as the most recommended solution to package unusual salami. PRACTICAL APPLICATIONS The increasing consumer interest in products with high energetic and nutritional value, authentic, tasty, rich in protein and low in lipid and cholesterol content gives rise to promote consumption of alternative meat to pork. Therefore, the influence of different casings on salami produced by boneless buffalo and young bull could be of crucial importance for industry that cares about consumer satisfaction.

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“…In particular, low water vapor permeability contributed to maintain a certain content of humidity in the product (Byun et al . 2001; dos Santos et al . 2008).…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Different Casings on Salami Produced With Meat From Buffalo and Podolian Cattle

Conte¹,

Marino²,

Malva³

et al. 2012

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The improved characteristics of modified natural casing might enable meat manufacturers to enhance the sausage production with a low sausage burst incidence. The effects of soy oil combined with soy lecithin (surfactant solution) on properties of natural hog casings were studied by Santos and others (), and treated casings became much more elastic and tensile than untreated ones. Santos and others () also mentioned that water vapor permeability (WVP) of casings increased when casings were treated with lactic acid.…”

Section: Introductionmentioning

confidence: 99%

“…The effects of soy oil combined with soy lecithin (surfactant solution) on properties of natural hog casings were studied by Santos and others (), and treated casings became much more elastic and tensile than untreated ones. Santos and others () also mentioned that water vapor permeability (WVP) of casings increased when casings were treated with lactic acid. The effects of surfactant solutions (soy lecithin and soy oil) and lactic acid on the properties of natural hog casing were evaluated by Feng and others ().…”

Section: Introductionmentioning

confidence: 99%

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

Feng

Cheng

García‐Martín

et al. 2017

Journal of Food Science

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The objective of this research was to investigate the effects of different modified casings and storage time on the quality attributes of cooked sausages using principal component analysis (PCA) and discriminant analysis. The effects of modifying different casing treatments on sausages' color (L , a , b ), pH, and texture (hardness, springiness, cohesion, gumminess, chewiness) after 36-d storage were estimated by PCA. According to the PCA, lightness at day 36 was correlated to sample stuffed in casing with treatment 2 (T2; soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], residence time: 75 min). T2 sample can be distinguished from control sample at days 1, 8, 15, and 36 according to electronic nose system. DA was performed to determine possible different sample groups according to selected variables. Results showed that chewiness was the best discriminator for differentiating sausages stored for 15 d from other days. Chewiness and gumminess were able to discriminate sausages stuffed in casing with T2 from control sample. The relationships between modified concentrations and quality attributes of cooked sausages after 36-d storage were also established.

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Colour analysis in sausages stuffed in modified casings with different storage days using hyperspectral imaging – A feasibility study

Feng

Makino

2020

Food Control

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Technological properties of natural hog casings treated with surfactant solutions

Cited by 13 publications

References 12 publications

Influence of Different Casings on Salami Produced With Meat From Buffalo and Podolian Cattle

Influence of Different Casings on Salami Produced With Meat From Buffalo and Podolian Cattle

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long‐Term Storage

Colour analysis in sausages stuffed in modified casings with different storage days using hyperspectral imaging – A feasibility study

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