QUALITATIVE INDICATORS AND SMOKE PERMEABILITY OF DIFFERENT TYPES OF SHELLS FOR USE IN THE PRODUCTION OF SAUSAGE PRODUCTS

Abstract

The results of the study are presented study the vapor permeability of various casings. It was found that the natural casing has the highest vapor permeability, which leads to short storage times of sausage products, and also causes significant losses during heat treatment and storage of finished products. In addition, the high permeability of such a casing to oxygen is accompanied by acceleration of oxidation processes on the surface of the sausage, loss of presentation.However, permeability is an indisputable advantage, since during smoking there is a rapid and uniform penetration of smoke into sausage products. The disadvantages of collagen casing, as well as natural casing, are short storage times of sausage products (especially boiled sausages and hot dogs), low shelf life of the casing, significant losses during heat treatment, which is a consequence of high vapor permeability. Artificial cellulose casings are characterized by high permeability to steam, gases and smoke, greater stability and uniformity of caliber, compared to natural analogues. Currently, a new type of plastic casing has been developed and produced on the market – polyamide casings, which combine a number of properties inherent in gas-, moisture-permeable artificial and barrier casings. Their use allows you to combine excellent consumer properties of products with long storage times and a high yield of the finished product, which is achieved due to the new properties of polyamide casings, namely their smoke, gas, and vapor permeability. The conducted studies have shown that the polyamide casing contributes to the maximum preservation of quality indicators and increases the shelf life of sausage products.It should be noted that the main properties of the polyamide casing that is permeable. are smoke permeability and low weight loss of the product during storage. During storage, on the contrary, the level of permeability to water vapor and gases decreases, which significantly increases the shelf life of the product and allows the meat product to remain attractive to buyers for a long time.