Verbesserung der Zartheit von Schweine-Naturdärmen: Einsatz von organischen Säuren und Proteasen

Translated title of the contribution: Tenderization of hog casings: Application of organic acids and proteases

Ryoichi Sakata, Shoji Segawa, Hidetoshi Morita, Yukiharu Nagata

Research output: Contribution to specialist publicationArticle

1 Citation (Scopus)

Abstract

The objective of this study was to determine the feasibility of using proteases and/or organic acids in tenderization of natural hog casings for sausage manufacturing. Each used protease caused the extensive degradation of the intrinsic collagen structure. Organic acid treatment did not increase the tenderness. Of all the proteases and organic acids tested, the combination usage of pepsin and lactic acid was found to exhibit the desired tenderizing effect under the specified treatment conditions in respect of the physical and sensory characteristics of the sausage products.

Original languageGerman
Pages371-372
Number of pages2
Volume78
No.4
Specialist publicationFleischwirtschaft
Publication statusPublished - Apr 1 1998
Externally publishedYes

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Keywords

  • Acid treatment
  • Enzyme treatment
  • Hog casings
  • Tenderization

ASJC Scopus subject areas

  • Food Science

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