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 (from-to) | 703-704 |
| Number of pages | 2 |
| Journal | Fleischwirtschaft |
| Volume | 78 |
| Issue number | 6 |
| Publication status | Published - Jun 1998 |
| Externally published | Yes |
Fingerprint
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 journal › Article
}
TY - JOUR
T1 - Tenderization of hog casings
T2 - Application of organic acids and proteases
AU - Sakata, Ryoichi
AU - Segawa, Shoji
AU - Morita, Hidetoshi
AU - Nagata, Yukiharu
PY - 1998/6
Y1 - 1998/6
N2 - 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.
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.
KW - Acid treatment
KW - Enzyme treatment
KW - Hog casings
KW - Tenderization
UR - http://www.scopus.com/inward/record.url?scp=0002400413&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0002400413&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0002400413
VL - 78
SP - 703
EP - 704
JO - Fleischwirtschaft
JF - Fleischwirtschaft
SN - 0015-363X
IS - 6
ER -