Permeability evaluation of natural sausage casings

Authors

  • Валерій Михайлович Михайлов Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-4335-1751
  • В’ячеслав Миколайович Онищенко Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-8357-2201
  • Ірина Станіславівна Островерх Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-0911-6451
  • Вікторія Анатоліївна Большакова Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-0181-7130
  • Людмила Андрониківна Скуріхіна Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-5426-312X

DOI:

https://doi.org/10.15587/2312-8372.2016.85584

Keywords:

natural (intestinal) sausage casings, permeability, water permeability, aroma permeability, fat permeability, methods for determining permeability

Abstract

One of the main factors of inadequate use of natural casings is their high permeability, which leads to technological defects of finished products, substantial losses in the manufacturing and storage of sausages and economically making production less profitable. The problem of permeability adjusting of natural casings is related to its definition. Despite the changes in chemical composition and functional and technological properties of raw meat in recent years, significant differences in the gastrointestinal tract of animals, data on the permeability of the intestinal casings is currently available. In addition, methodology for permeability evaluation of natural sausage casings isn’t developed, and known methods for artificial casings need to be improved in order to adapt them to the intestine.

Disadvantages of the known methods of determining water permeability, aroma permeability and fat permeability are identified as a result of the studies. The necessity is proved to develop measures to improve methods aimed to reproduce the conditions as realistic manufacturing technology and storage of sausages. The methods for determining aroma permeability and fat permeability of intestinal casings are improved and adapted. The proposed method of determining aroma permeability excludes a necessity for sealing of intestinal casings and ensures integrity of vessels, closed by intestine casings using an aluminum cap and circular PTFE membrane. The weighing method for determining fat permeability is improved because the pressure on pork fat deposited on a substrate pattern was created by placing the cargo, samples of intestinal casings were dried to constant weight before the tests .Fat permeability is measured at set of intervals.

The results of permeability evaluation of different kinds of natural sausage casings indicate their significant difference (in 2,1 times – for water and vapor permeability, in 1,6 times – for aroma permeability, in 1,9 times – for fat permeability), which leads to feasibility of differential approach to forecasting and rationing losses in storage technology of sausages in the intestinal casings. It is established that the main factors that cause the obtained data of intestinal casing permeability are kind of slaughter cattle from which they are derived, the degree of technological processing, anatomic origin (the components of the set of casings) and lifetime function.

Author Biographies

Валерій Михайлович Михайлов, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Science, Professor

Department of Processes, Apparatus and Automation of Food Productions

В’ячеслав Миколайович Онищенко, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Science, Associate Professor

Department of Meat Technology

 

Ірина Станіславівна Островерх, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Postgraduate

Department of Meat Technology

Вікторія Анатоліївна Большакова, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Science, Associate Professor

Department of Meat Technology

Людмила Андрониківна Скуріхіна, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Science, Associate Professor

Department of Meat Technology

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Published

2016-11-24

How to Cite

Михайлов, В. М., Онищенко, В. М., Островерх, І. С., Большакова, В. А., & Скуріхіна, Л. А. (2016). Permeability evaluation of natural sausage casings. Technology Audit and Production Reserves, 6(3(32), 22–27. https://doi.org/10.15587/2312-8372.2016.85584

Issue

Vol. 6 No. 3(32) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 В’ячеслав Миколайович Онищенко, Валерій Михайлович Михайлов, Ірина Станіславівна Островерх, Вікторія Анатоліївна Большакова, Людмила Андрониківна Скуріхіна

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