Tenderization of hog casings: Application of organic acids and proteases

Ryoichi Sakata; Shoji Segawa; Hidetoshi Morita; Yukiharu Nagata

Tenderization of hog casings: Application of organic acids and proteases

Ryoichi Sakata, Shoji Segawa, Hidetoshi Morita, Yukiharu Nagata

Research output: Contribution to specialist publication › Article

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

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AB - 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.

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Tenderization of hog casings: Application of organic acids and proteases

Abstract

Keywords

ASJC Scopus subject areas

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