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Preservation of salted casings.

Madhwaraj, S. and Nair, K. K. S. and Nair, P. R. and Kadkol, S. B. and Baliga, B. R. (1980) Preservation of salted casings. Journal of Food Science and Technology, 17 (6). 273-275, 6 ref..

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Abstract

Natural sausage casings have certain drawbacks, including incomplete removal of slime, dull colour and inadequate salting. Collection of intestines soon after evisceration and stripping in 0.1N NaOH removes the slime completely, and prevents bacterial proliferation and weakening of the casing. Incorporation of sodium sorbate/benzoate (0.10%) and lactic acid (1%) in the equilibrating brine helped to extend the storage life of salt-cured casings at room temp. (25-30 degree C) to 9 months. They reduced bacterial and mould counts thus avoiding weakening and discoloration of the casing. This curing procedure does not alter the calibre or processing quality of the casings.

Item Type: Article
Uncontrolled Keywords: PRESERVATION-; sausage casings, preservation of salted; SALT-; SAUSAGE-CASINGS; preservation of salted sausage casings
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2010 09:13
Last Modified: 28 Dec 2011 09:52
URI: http://ir.cftri.com/id/eprint/6331

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