Tenderization of hog casings: Application of organic acids and proteases

Ryoichi Sakata, Shoji Segawa, Hidetoshi Morita, Yukiharu Nagata

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The objective of this study was to prove the usability of proteases and/or organic acids for tenderization of natural hog casings in the production of sausages. Each of the used proteases caused the extensive degradation of the intrinsic collagen structure. Organic acid treatment did not increase the tenderness. From all the proteases and organic acids tested, the combination of pepsin and lactic acid showed the desired tenderizing effect under specified treatment conditions in respect of the physical and sensory characteristics of the sausage products.

Original languageEnglish
Pages (from-to)703-704
Number of pages2
JournalFleischwirtschaft
Volume78
Issue number6
Publication statusPublished - Jun 1998
Externally publishedYes

Fingerprint

tenderizing
organic acids and salts
Peptide Hydrolases
proteinases
sausages
swine
Acids
Pepsin A
pepsin
acid treatment
lactic acid
collagen
sensory properties
Lactic Acid
Collagen
degradation

Keywords

  • Acid treatment
  • Enzyme treatment
  • Hog casings
  • Tenderization

ASJC Scopus subject areas

  • Food Science

Cite this

Tenderization of hog casings : Application of organic acids and proteases. / Sakata, Ryoichi; Segawa, Shoji; Morita, Hidetoshi; Nagata, Yukiharu.

In: Fleischwirtschaft, Vol. 78, No. 6, 06.1998, p. 703-704.

Research output: Contribution to journalArticle

Sakata, R, Segawa, S, Morita, H & Nagata, Y 1998, 'Tenderization of hog casings: Application of organic acids and proteases', Fleischwirtschaft, vol. 78, no. 6, pp. 703-704.
Sakata, Ryoichi ; Segawa, Shoji ; Morita, Hidetoshi ; Nagata, Yukiharu. / Tenderization of hog casings : Application of organic acids and proteases. In: Fleischwirtschaft. 1998 ; Vol. 78, No. 6. pp. 703-704.
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