Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings

The defective gliding of certain natural casings during the stuffing of sausages is an important problem in the meat processing industry. The gliding behaviour of (defective) hog and sheep casings was assessed with a newly developed instrument, and by a technologist during the stuffing of sausages....

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Bibliographic Details
Published in:Meat science 2005-02, Vol.69 (2), p.209-214
Main Authors: Houben, J.H., Bakker, W.A.M., Keizer, G.
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical treatment
Food industries
food processing quality
food quality
friction
Fundamental and applied biological sciences. Psychology
gliding
Gliding properties
Hog and sheep casings
hog casings
Meat and meat product industries
meat processing
natural casings
product defects
sausage casings
Sausage skins
sausage stuffing
sausages
Shear properties
sheep casings
Slipperiness
sodium phosphate
surface quality
Trisodium phosphate
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Summary:The defective gliding of certain natural casings during the stuffing of sausages is an important problem in the meat processing industry. The gliding behaviour of (defective) hog and sheep casings was assessed with a newly developed instrument, and by a technologist during the stuffing of sausages. Casings were treated with 0.01 M trisodium phosphate; control casings were untreated. Cooked and smoked sausages were made in hog casings treated or untreated with phosphate and subjected to compression tests. In all cases the treatment with phosphate clearly facilitated the gliding of the casings over the test pipes, as compared to the control casings. The instrument to measure the casing gliding properties did not provide reliable information about the actual stuffing of sausages. The phosphate-treated casings had a lower shear force than the control casings after being used as skins for cooked and smoked sausages. If confirmed, the finding that mild phosphate treatment can diminish the force required to shear a casing will be of interest to the sausage industry because the toughness of certain hog casings is considered a problem.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2004.06.023