Improving the technology of glued sausage casings from subgrade beef intestinal raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.328922

Keywords:

glued sausage casings, pre-hydrolyzed acid treatment, local tanning, breaking load

Abstract

The object of this study is the technology of glued sausage casings from non-grade beef intestinal raw materials. Gluing is achieved through local tanning of the layers of intestinal raw materials to be glued. Tanning is used to give the gluing site irreversible properties, i.e., in the presence of such treatment, there is no delamination or separation of the gluing site. At the same time, due to the local tanning, the original properties of the raw material are preserved, namely, plasticity and elasticity. To accelerate the tanning process, the technique devised proposes using a preliminary local pre-hydrolytic acid treatment of the layers of raw materials to be glued. Local pre-hydrolytic acid treatment helps accelerate the diffusion process between the layers of intestinal casings to be glued and also helps reduce the duration of the operation of local tanning of the gluing sites treated in this way.

The rational parameters for local tanning have been determined, namely, the concentration of the tanning solution and the duration of local tanning provided that the raw material has been pre-hydrolyzed: the rational duration of local tanning is 10 hours at a tannin concentration in the tanning solution of 1.3%, at a tannin concentration of 2.0% – 5...5.5 hours. It has been established that there are certain pairs of values of these factors at which the seam strength (seam breaking load) is not less than the limit value of the seam breaking load, which is a necessary functional and technological condition for glued sausage casings. It has been established that the preliminary local pre-hydrolyzed acid treatment helps reduce the local tanning process by more than two times

Author Biographies

Andrey Pak, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Physics and Mathematics

Vyacheslav Onishchenko, State Biotechnological University

Doctor of Technical Sciences, Associate Professor

Department of Meat Technology

Maryna Yancheva, State Biotechnological University

Doctor of Technical Sciences, Professor

Dean

Department of Meat Technology

Nataliya Grynchenko, CAPS FOOD SYSTEMS LLC

Doctor of Technical Sciences, Associate Professor

Development Director

Alina Pak, V. N. Karazin Kharkiv National University

PhD, Associate Professor

Department of Marketing and Trade Entrepreneurship

Samvel Inzhyyants, Chuhuyiv Meat Plant LLC

Senior Production Technologist of Uncooked Unsmoked Products

Artem Onyshchenko, State Biotechnological University

PhD Student

Department of Meat Technology

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Improving the technology of glued sausage casings from subgrade beef intestinal raw materials

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Published

2025-06-23

How to Cite

Pak, A., Onishchenko, V., Yancheva, M., Grynchenko, N., Pak, A., Inzhyyants, S., & Onyshchenko, A. (2025). Improving the technology of glued sausage casings from subgrade beef intestinal raw materials. Eastern-European Journal of Enterprise Technologies, 3(11 (135), 43–51. https://doi.org/10.15587/1729-4061.2025.328922

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Section

Technology and Equipment of Food Production