Safe and shelf-stable natural casing using hurdle technology

Chawla, S.P.; Chander, Ramesh; Sharma, Arun

doi:10.1016/j.foodcont.2004.09.011

Cited by 43 publications

(22 citation statements)

References 17 publications

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“…However, salt tolerant microorganisms such as lactic acid bacteria and yeasts could grow at that level of water activity. Chawla et al (2006) reported a reduction in water activity of fresh lamb intestine from 0.95 to 0.80 with the addition of 10% (w/w) of sodium chloride. Bennani et al (2000) reported that Enterobactereaceae species were eliminated in kaddid (dry-salted meat product) as a result of reduced water activity (a w ) below 0.9 after 3 days due to the subsequent actions of salting, spicing and drying.…”

Section: Controlled Water Activity Methodsmentioning

confidence: 99%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

371

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Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness, and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take place enzymatically or non-enzymatically in meat. In muscle cells of slaughtered animals, enzymatic actions are taken place naturally and they act as catalysts for chemical reactions that finally end up in meat self deterioration. Softening and greenish discoloration of the meat results due to tissues degradation of the complex compounds (carbohydrates, fats and protein) in the autolysis process. Conclusion: Microbial, chemical and enzymatic activities can be controlled by low temperature storage and chemical techniques in the industry. Proper handling, pretreatment and preservation techniques can improve the quality of meat and meat products and increase their shelf life. Combination of chemical additives (TBHQ and ascorbic acid) and low temperature storage (5°C) in darkness are well recognized techniques for controlling the spoilage (microbial, enzymatic and oxidative) of meat and meat products. Understanding of the intrinsic factors and extrinsic factors at every meat processing stage (from preslaughtering to meat product development) is necessary before devel...

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Section: Controlled Water Activity Methodsmentioning

confidence: 99%

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Mutwakil¹

2011

American Journal of Agricultural and Biological Sciences

371

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“…However, microbial quality of natural casing is affected by processing, transportation and storage conditions as a last product. On the other hand, casing is in contact with meat dough during the process such as fermentation and storage period that leads to another microbial activity [10,18] . Intestine track of farm animals such as cattle knows as the natural reservoir of E. coli which may be related with food-borne diseases occurred as bloody diarrhea, abdominal cramps and fever.…”

Section: Discussionmentioning

confidence: 99%

“…Casing is one of the critical parts of the traditional and common sausages by shaping, supporting the size and stability, maturating characteristic taste and odor, promoting chemical, microbiological and structural properties during the production, fermentation and storage steps [10][11][12][13][14][15] . Casings can be mainly categorized by to two groups as natural and artificial ones [15][16][17] .…”

Section: Introductionmentioning

confidence: 99%

“…Water vapor and gas permeability, promotion on microflora of fermentation process and supporting traditional taste are some of the characteristics of natural casings to make a demand [14] . However, they have some disadvantages such as microbial risk, cost on production, unstandardized structure and insufficient mechanical strength during process [5,10,17] . Although artificial casings do not hold any of these disadvantages of natural casings, low permeability for both gas and water vapor does not meet the requirements of traditional fermented sausage type products.…”

Section: Introductionmentioning

confidence: 99%

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Et Ürünlerinde Kullanılan Doğal Kılıfların Mekanik ve Mikrobiyolojik Özellikleri

Çağlar¹,

Bor²,

Tomar³

et al. 2018

Kafkas Univ Vet Fak Derg

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The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm 2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm 2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.

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“…Inúmeros trabalhos preocupam-se, apenas, em avaliar a qualidade microbiológica dos envoltórios naturais e artificiais (Walls et al, 1993;Byun et al, 2001;Wijnker et al, 2006), e, quando muito, as características sensoriais e os parâmetros de textura dos produtos já embutidos (Bakker et al, 1999;Jo et al, 2002;Chawla et al, 2006) sem, contudo avaliarem as propriedades tecnológicas de fabricação referentes ao embutimento (padronização de produto, rendimento, entre outros).…”

Section: Introductionunclassified

Avaliação da qualidade tecnológica de envoltório natural suíno utilizado no processamento de lingüiça Toscana

et al. 2009

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RESUMONeste trabalho, objetivou-se avaliar a qualidade de seis (6) diferentes fornecedores de envoltórios naturais suínos, utilizados para a elaboração de linguiça Toscana em um frigorífico localizado na região oeste do Paraná. As amostras foram codificadas como fornecedor 01, 02, 03, 04, 05 e 06, onde, com exceção do fornecedor 02, os demais foram de procedência nacional. As análises tecnológicas executadas nos envoltórios naturais foram a determinação da metragem, número de furos, número de fios por maço e a mensuração do calibre. Baseado nos resultados obtidos, o fornecedor 05 apresentou o pior desempenho. Não foi possível destacar um único fornecedor como o melhor para tal função. Sugere-se que a empresa em questão desenvolva formas de determinar o desvio padrão aceitável para os atributos, em especial, metragem, visando a melhor padronização do processo tecnológico. Termos para indexação:Tripas, comprimento, fios, furos, fornecedores. ABSTRACTThe aim of this work was to evaluate the technological quality of six (6) different natural swine casings for the elaboration of Toscana Sausage at a sausage manufacturer locate in the west region of Paraná State. The samples were codified as supplier 01, 02, 03, 04, 05, and 06 and with exception of supplier 02, they all had Brazilian origin. The technological analyses in the natural casings were the determination of length, number of punctures, thread number per bundle and bore measurement. Based on the results obtained, the supplier 05 presented the worst performance. It was not possible to determine an ideal supplier for this purpose. It is suggested that the company develops ways of determining the best acceptable standard deviation of these attributes, in special, the length, aiming at the best technological standardization of the process for the industry. INTRODUÇÃODesde remota antiguidade, o homem vem fabricando diferentes tipos de embutidos cárneos, na busca de conservar a carne e fornecer um produto à altura das aspirações do consumidor (Milani et al., 2003). Dentre os embutidos cárneos de amplo consumo no país, destaca-se a linguiça, em especial a Toscana, produto cru e curado obtido exclusivamente de carne suína, adicionado de gordura suína e ingredientes (Brasil, 2000). Este produto utiliza-se de tripas ou envoltórios naturais, que podem ser definidos como a subcamada da mucosa remanescente após a etapa de higienização de estômago, intestino, trato urinário ou reto (Sarantópoulos et al., 2001;Wijnker et al., 2006). Apesar de envoltórios artificiais terem sido desenvolvidos, os naturais continuam a serem utilizados em razão das vantagens apresentadas, como o fato de serem comestíveis (Varnam & Sutherland, 1998); elásticas e moldáveis, permeáveis à água e à fumaça (Ordónez et al., 2005), além do que a demanda dos consumidores por produtos ditos "naturais" requerem a produção de linguiças a partir de envoltórios naturais (Byun et al., 2001). No entanto, considera-se que a tripa natural possui fatores intrínsecos que podem afetar tanto o processamento quanto a...

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Safe and shelf-stable natural casing using hurdle technology

Cited by 43 publications

References 17 publications

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

Et Ürünlerinde Kullanılan Doğal Kılıfların Mekanik ve Mikrobiyolojik Özellikleri

Avaliação da qualidade tecnológica de envoltório natural suíno utilizado no processamento de lingüiça Toscana

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