Tenderization of hog casings: Application of organic acids and proteases

Ryoichi Sakata, Shoji Segawa, Hidetoshi Morita, Yukiharu Nagata

Research output: Contribution to specialist publicationArticle

4 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
Pages703-704
Number of pages2
Volume78
No.6
Specialist publicationFleischwirtschaft
Publication statusPublished - Jun 1 1998
Externally publishedYes

Keywords

  • Acid treatment
  • Enzyme treatment
  • Hog casings
  • Tenderization

ASJC Scopus subject areas

  • Food Science

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