Characteristics of sausage as prepared with alginate and alginate casings

Abstract

Fresh buffalo sausage was prepared with 3 % sodium alginate, 0.5 ' 7" sodium pyrophosphate or 3 % alginate + 0.5 76 sodium pyrophosphate and stuffed in natural mutton casing or alginate casing. All samples were stored at +4 "C and analysed.Addition of 3 :; alginate was more effective in protection of sausages from drying, increased markedly the water holding capacity (WHC), increased considerably the cooking yield of sausage and plasticity when compared with 0.5 % pyrophosphate samples. During storage at +4 "C the WHC of control and pyrophosphate sausages decreased while that of 3 % alginate samples was almost constant. Alginate casings lowered the rate of moisture loss during storage; in this case addition of pyrophosphate or alginate in the sausage emulsion seemed to be unnecessary.Alginate as used in the sausage emulsion did not raise the rate of total volatile nitrogen (T.V.N.) and thiobarbituric acid value (TBA value) increase during storage of sausage, while pyrophosphate reduced the rate of T.V.N. and TBA value increases.Incorporation of 0.5 % pyrophosphate with 3 "/o alginate was useful only for the decrease of T.V.N. and TBA value during storage.It is known that phycocolloids such as alginates possess the advantages of high water absorption ability and high viscosity even at low concentrations; being soluble in cold water. According to WYLIE [14] alginates could be used as thickening agent in meat products and as sausage casings. The texture of sausage was improved when 40 % of the meat was replaced with alginate fibers plus plasma protein isolateThe aim of this investigation was to study the effect of alginates on the chemical and physical properties of fresh buffalo sausage when compared with pyrophosphate. Alginate casings were also prepared and evaluated in comparison with the natural sausage casings.Fresh sausage was prepared using buffalo lean meat obtained from the hind quarter of females, 8 years old after 3 h of slaughter. Fat tissues were obtained from different parts of the same carcasses.

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

“…Studies of sensory attributes of precooked, calcium alginate-coated pork patties (Wanstedt et al,198 1) indicated that a calcium alginate coating was useful in preventing warmed-over flavor of precooked pork. Alginates have also been incorporated into sausage products, for texture modification, and used as sausage casings (Abd El-Baki et al, 1981). However, this study mentioned no use of a calcium ion source.…”

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

“…Alginates have been incorporated into sausage products, for texture modification (Abd El-Baki et al, 1981). An important property of algin/calcium restructured meat products is their ability to achieve and retain shape and acceptable appearance in the raw refrigerated condition (Means and Schmidt, 1986) and this property is an advantage over items which are manufactured using conventional restructuring technology (addition of salts and phosphates), which bind only in the cooked state.…”

Forces involved in mixed pork myofibrillar protein and calcium alginate gels

“…Alginate is an anionic polysaccharide composed of guluronic and mannuronic acids. Because of its excellent gelation and water-holding properties, alginate is used in many food products such as breading mix, dairy foods, sauces, and processed meats (McDowell, 1975; Abd El-Baki et al, 1981). Recently, we reported on the use of calcium alginate as a meat binding agent in restructured meats (Means and Schmidt, 1986; Means et al, 1987).…”