Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid

Quality Evaluation and Mathematical Modelling Approach to Estimate the Growth Parameters of Total Viable Count in Sausages with Different Casings

“…The interior pressure formed during sausage stuffing can be released and thus can lead to a reduction in the burst incidence, finally increasing the production efficiency. Previous studies regarding the volatile composition changes [ 4 ], physicochemical properties [ 5 , 6 ] and microbial attributes [ 7 , 8 ] of sausages using this modified casing have been reported. The prediction of the growth parameters of sausages using a modified casing has not been intensively exploited.…”

Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling

“…A faster cooling rate could not only help the food rapidly cross the propagation zone of micro‐organisms, but also increase the output of the factory and enhance work efficiency (Feng et al., 2013; Ozturk et al., 2017). Among the mature cooling technologies, vacuum cooling technology has the best cooling efficiency for meat food, because of its fast cooling rate and uniformity temperature distribution (Feng et al, 2019; Song et al., 2015). The principle of vacuum cooling is continuously evacuating the vacuum chamber to decrease the pressure.…”

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

“…Natural casings are favoured by various sausage manufacturers due to their special cracking bite and tenderness [17,18]: the consumption of natural casings is double that of artificial casings and still dominates in the global casing market [19]. In addition to effective package [20][21][22][23][24] and cooling methods [17,[25][26][27][28][29][30] to extend the shelf-lives of foodstuffs, as an efficient method for food preservation, drying is also widely employed in the food industry [31,32]. In this case, casings should be not only strong enough to hold the sausage batter, but also permeable to render water evaporation during drying [29].…”

“…In addition to effective package [20][21][22][23][24] and cooling methods [17,[25][26][27][28][29][30] to extend the shelf-lives of foodstuffs, as an efficient method for food preservation, drying is also widely employed in the food industry [31,32]. In this case, casings should be not only strong enough to hold the sausage batter, but also permeable to render water evaporation during drying [29]. Nevertheless, the high-speed and efficient sausage manufacturing is hampered by the occurrence of casing bursts, and so the properties of natural casings are requested to be improved [27].…”

“…According to the light microscopy, natural hog casings with the aforementioned treatment were observed to be more porous [27]. Previous studies addressed the microbial attributes [35,36], volatile composition [37], and physicochemical properties of sausages stuffed in modified casings [29,35,37]. HSI has showed its potential to monitor the evolution of surface sausage colour over time [2] and to determine pH, colour, and adenosine triphosphate in big Japanese sausage slices [4][5][6].…”