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.
| Translated title of the contribution | Tenderization of hog casings: Application of organic acids and proteases |
|---|---|
| Original language | German |
| Pages | 371-372 |
| Number of pages | 2 |
| Volume | 78 |
| No. | 4 |
| Specialist publication | Fleischwirtschaft |
| Publication status | Published - Apr 1 1998 |
| Externally published | Yes |
Keywords
- Acid treatment
- Enzyme treatment
- Hog casings
- Tenderization
ASJC Scopus subject areas
- Food Science