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 language | English |
|---|---|
| Pages | 703-704 |
| Number of pages | 2 |
| Volume | 78 |
| No. | 6 |
| Specialist publication | Fleischwirtschaft |
| Publication status | Published - Jun 1 1998 |
| Externally published | Yes |
Keywords
- Acid treatment
- Enzyme treatment
- Hog casings
- Tenderization
ASJC Scopus subject areas
- Food Science