DE19523874A1 - Biological method for softening sausage skins of animal origin - Google Patents
Biological method for softening sausage skins of animal originInfo
- Publication number
- DE19523874A1 DE19523874A1 DE1995123874 DE19523874A DE19523874A1 DE 19523874 A1 DE19523874 A1 DE 19523874A1 DE 1995123874 DE1995123874 DE 1995123874 DE 19523874 A DE19523874 A DE 19523874A DE 19523874 A1 DE19523874 A1 DE 19523874A1
- Authority
- DE
- Germany
- Prior art keywords
- meat
- sausage
- sausage casings
- animal origin
- tenderness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
Abstract
Description
Verfahren zum Zartmachen von eßbaren Wursthüllen tierischer Herkunft. Wursthüllen tierischer Herkunft, die zum Mitverzehr geeignet sind, können je nach Tierart, Rasse, Fütterung, Reinigung, Haltbarmachungsverfahren oder, bei eßbaren Kunstdärmen aus tierischem Material entsprechend dem Herstellungsverfahren, sowie nach dem Füllen angewandter Technologie und Technik (jegliche Behandlung die ein Zäherwerden der Wursthüllen hervorruft, wie z. B. Trocknung, Räucherung) sehr unterschiedliche, nicht erwünschte Zartheits- bzw. Zähigkeitsgrade aufweisen.Process for tenderizing edible sausage casings of animal origin. Sausage casings of animal Origin, which are suitable for consumption, can, depending on the animal species, breed, feeding, cleaning, Preservation process or, in the case of edible artificial casings made from animal material the manufacturing process, and after filling applied technology and technology (any Treatment that causes the sausage casings to become tough, such as B. drying, smoking) have very different, undesirable degrees of tenderness or toughness.
In der Literatur beschriebene Verfahren zum Zartmachen durch Einlegen der Wursthüllen vor dem Füllen in Genußsäuren (Milch- oder Weinsäure) beeinflussen den Zartheitsgrad der Wursthüllen nach eigenen Versuchen nicht signifikant oder beziehen sich auf in Deutschland nicht zugelassene Behandlungen mit Natriumbicarbonat oder Phosphaten (zitiert in Fischer und Schweflinghaus, 1988).Methods described in the literature for making tender by inserting the sausage casings before Filling with edible acids (lactic or tartaric acid) influences the degree of tenderness of the sausage casings not significant according to our own experiments or refer to those not approved in Germany Treatments with sodium bicarbonate or phosphates (cited in Fischer and Schweflinghaus, 1988).
Auch eine in der Literatur beschriebene enzymatische Behandlung der Därme mit Papain-Lösung bezieht sich auf das Eintauchen der Därme vor dem Füllen (Wismer-Pedersen, 1972) und ist da keine anschließende Inaktivierung der Behandlungsenzyme erfolgt bezüglich des gewünsch ten Zartheitsgrades der Wursthüllen nicht steuerbar.Also an enzymatic treatment of the intestines with papain solution described in the literature refers to the immersion of the intestines before filling (Wismer-Pedersen, 1972) and is there no subsequent inactivation of the treatment enzymes takes place with regard to the desired The degree of tenderness of the sausage casings cannot be controlled.
Weitere in der Literatur beschriebene Verfahren und Patente der Behandlung von Lebensmitteln mit Enzympräparaten - insbesondere mit pflanzlichen Enzymen - beziehen sich im wesentlichen auf das Zartmachen von Muskelfleisch (Smith und Perino, 1981; British Beef Co. Ltd., 1992; Bawa, Orr und Usbome, 1981; Bawa, Orr und Usborne, 1985; Abas, Aswad und Badawi, 1981; Anon, 1970; Caygill, 1979; Cunnigham und Francis, 1981; DeVitre und Cunningham, 1985; El- Magoli und Salem, 1976; Foda et al., 1980; Foda et al., 1976; Godwin und Waldroup, 1970; Hogam, 1969; Kang und Rice, 1970; Kang, Wamer und Rice, 1974; Poshni und Wahid, 1972; Radhakrishnan und Ramamurthi, 1987; Mostafa et al., 1988; Nageswara und Panda, 1984; Lewis und Luh, 1988; McAnelly und Warner, 1969; Cunningham und Tiede, 1981; Uawson und Wells, 1969; Binai et al., 1979; Brooks, Klasing und Regenstein, 1985; Anon, 1982; Awang und Razak, 1978; Narushima und Sekino, 1988; Nayga-Mercado, 1984; Nageswara und Panda, 1984a; Nageswara und Panda, 1984b).Other methods and patents for the treatment of food described in the literature with enzyme preparations - especially with plant enzymes - essentially refer to tenderizing muscle meat (Smith and Perino, 1981; British Beef Co. Ltd., 1992; Bawa, Orr and Usbome, 1981; Bawa, Orr and Usborne, 1985; Abas, Aswad and Badawi, 1981; Anon, 1970; Caygill, 1979; Cunnigham and Francis, 1981; DeVitre and Cunningham, 1985; El- Magoli and Salem, 1976; Foda et al., 1980; Foda et al., 1976; Godwin and Waldroup, 1970; Hogam, 1969; Kang and Rice, 1970; Kang, Wamer and Rice, 1974; Poshni and Wahid, 1972; Radhakrishnan and Ramamurthi, 1987; Mostafa et al., 1988; Nageswara and Panda, 1984; Lewis and Luh, 1988; McAnelly and Warner, 1969; Cunningham and Tiede, 1981; Uawson and Wells, 1969; Binai et al., 1979; Brooks, Klasing and Regenstein, 1985; Anon, 1982; Awang and Razak, 1978; Narushima and Sekino, 1988; Nayga-Mercado, 1984; Nageswara and panda, 1984a; Nageswara and Panda, 1984b).
Eine biologisch und/oder verfahrenstechnisch bedingte unterschiedliche Festigkeit von zum Mit verzehr geeigneter Wursthüllen führt häufig zu Beanstandungen in Bezug auf mangelnde Zartheit bzw. zu zähe Beschaffenheit. Bisher beschriebene Verfahren sind entweder ineffektiv, lebensmittel rechtlich umstritten oder nicht steuerbar und beziehen sich alle auf eine Behandlung vor dem Füllen der Wursthüllen, wodurch im weiteren Verlauf der Wurstbehandlung auftretende Mängel im Zartheitsgrad nicht mehr zu beeinflussen sind.A biologically and / or process-related different strength from to the eating suitable sausage casings often leads to complaints regarding lack of tenderness or too tough nature. Methods described so far are either ineffective, food legally controversial or not taxable and all refer to treatment before filling the sausage casings, whereby defects appearing in the further course of the sausage treatment in the The degree of tenderness can no longer be influenced.
Der im Anspruch 1 angegebenen Erfindung liegt das Problem zugrunde, Wursthüllen auf einen gewünschten steuerbaren Zartheitsgrad einzustellen.The invention specified in claim 1 is based on the problem of sausage casings on one set the desired controllable degree of delicacy.
Die mit der Erfindung erzielten Vorteile bestehen insbesondere darin, daß sowohl unterschied liche biologisch bedingte Festigkeiten verschiedener Wursthüllen als auch durch technologische und technische Verfahrensschritte sich ergebende Zähigkeitsgrade der Wursthüllen durch eine kurz fristige steuerbare enzymatische Behandlung nach dem Füllorgan auf einen gezielten Zartheitsgrad eingestellt werden können.The advantages achieved with the invention are in particular that both differ biologically determined strengths of various sausage casings as well as technological and technical process steps resulting degrees of toughness of the sausage casings through a short timely controllable enzymatic treatment after the filling organ on a targeted Tenderness can be set.
Eine vorteilhafte Ausgestaltung der Erfindung ist in Anspruch 2 angegeben, die es ermöglicht, erst nach dem Füllen der Wursthüllen, wodurch die normale Festigkeit der Hülle während des Füllvorganges nicht beeinträchtigt wird, eine gezielte Enzymbehandlung mit steuerbarem Zartheits grad anzuwenden. Es hat sich gezeigt, daß der Zartheitsgrad der Wursthüllen durch die Konzen tration und die Einwirkzeit der Enzymlösung beeinflußt werden kann. Die Einwirkzeit wiederum kann durch Inaktivierung der Enzyme in Form einer gezielten Wärmebehandlung gesteuert werden.An advantageous embodiment of the invention is specified in claim 2, which enables only after filling the sausage casings, whereby the normal strength of the casing during the Filling process is not affected, a targeted enzyme treatment with controllable delicacy degree to apply. It has been shown that the degree of tenderness of the sausage casings through the conc tration and the exposure time of the enzyme solution can be influenced. The exposure time in turn can be controlled by inactivating the enzymes in the form of a targeted heat treatment.
Ein Ausführungsbeispiel der Erfindung wird im folgenden näher beschrieben:An embodiment of the invention is described in more detail below:
Die rohen Bratwürste, auf Spießen hängend, wurden mit einer Bromelainlösung, bestehend aus einer normalem Trinkwasserlösung mit 0,16% bzw. 0,31% frischen Ananassaft versetzt, besprüht. Nach einer Einwirkzeit von alternativ 1, 2 und 5 Minuten wurden die Würste alternativ bei 70°C 25 Minuten bzw. 80°C 15 Minuten gebrüht und anschließend im kaltem Wasser auf 30°C Kerntem peratur abgekühlt.The raw sausages, hanging on skewers, were made with a bromelain solution consisting of a normal drinking water solution with 0.16% or 0.31% fresh pineapple juice, sprayed. After an exposure time of alternatively 1, 2 and 5 minutes, the sausages alternatively became 25 at 70 ° C Minutes or 80 ° C for 15 minutes and then in cold water at 30 ° C core temperature temperature cooled.
Die Würste wurden dann sensorisch bezüglich der Darmbeschaffenheit untersucht, weiterhin wurde die Darmfestigkeit mit einem Texturometer bezüglich der aufzuwenden Scherkraft gemessen. Von den Scherkraftwerten der Würste wurden die zum Scheren der Wurst ohne Darm benötigten Kraftwerte von 7,8 N abgezogen, so daß die angegebenen Scherkraftwerte sich auf den relativen Scherwiderstand der Wursthülle beziehen. Ein relativer Scherkraftbereich der Wursthüllen zwischen 15 und 20 N entspricht einem wünschenswerten bzw. akzeptablen Zartheitsgrad der Wursthüllen. Höhere Scherkraftwerte der Wursthüllen wurden als zu zäh beanstandet, niedrigere führten zum Platzen der Hüllen.The sausages were then sensed for intestinal condition, further the intestinal strength was determined with a textureometer regarding the shear force to be applied measured. From the shear force values of the sausages, those used to shear the sausage without the casing required force values of 7.8 N are subtracted so that the specified shear force values refer to the Relative shear resistance of the sausage casing. A relative shear force range of the sausage casings between 15 and 20 N corresponds to a desirable or acceptable degree of tenderness Sausage casings. Higher shear force values of the sausage casings were criticized as too tenacious, lower ones caused the covers to burst.
Die geräucherten Bockwürste, auf Spießen hängend, wurden mit einer Bromelainlösung, bestehend aus einer normalem Trinkwasserlösung mit 0,16%, 0,31% bzw. 0,6% frischen Ananassaft versetzt, besprüht. Nach einer Einwirkzeit von alternativ 5 und 10 Minuten wurden die Würste alternativ bei 70°C 25 Minuten bzw. 75°C 20 Minuten gebrüht und anschließend im kaltem Wasser auf 30°C Kerntemperatur abgekühlt.The smoked goat sausages, hanging on skewers, were washed with a bromelain solution, consisting of a normal drinking water solution with 0.16%, 0.31% or 0.6% fresh Pineapple juice mixed, sprayed. After an exposure time of alternatively 5 and 10 minutes, the Alternatively, sausages are brewed at 70 ° C for 25 minutes or 75 ° C for 20 minutes and then in cold water cooled to 30 ° C core temperature.
Die Würste wurden dann wie unter Punkt 1. beschrieben untersucht. Von den gemessenen Scherkraftwerten der Würste wurden die zum Scheren der Wurst ohne Darm benötigten Kraftwerte von 9,0 N abgezogen, so daß die angegebenen Scherkraftwerte sich auf den relativen Scherwider stand der Wursthülle beziehen. Ein relativer Scherkraftbereich der Wursthüllen zwischen 12 und 15 N entspricht einem wünschenswerten bzw. akzeptablen Zartheitsgrad der Wursthüllen. Höhere Scherkraftwerte der Wursthüllen wurden als zu zäh beanstandet.The sausages were then examined as described under point 1. Of the measured Shear force values of the sausages became the force values required to shear the sausage without the casing subtracted from 9.0 N so that the specified shear force values are reflected in the relative shear the sausage casing. A relative shear force range of the sausage casings between 12 and 15 N corresponds to a desirable or acceptable degree of tenderness of the sausage casings. Higher The shear force values of the sausage casings were criticized as being too tough.
Literaturverzeichnis:
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enzymes. Poultry Science; 48 (1) 64-70 (1969)
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(Enzyme-preparation for tenderizing meat). West German Patent
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McAnelly, J.K.; Warner, W.D.: Ante-mortem meat tenderization. United State Patent; 3 446 626
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Anonym: Some observations on the effects of crude papain on tenderization
of poultry meat. Journal of Food Science and Technology
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Kang, C.K., Rice, E.E.: Degradation of various meat fractions by tenderizing enzymes.
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Poshni, I.A.; Wahid, M.A.: Process for the production of a meat tenderiser.
Pakistani Patent; 122 562 (1972)
Wismer-Pedersen J.: Enzymes in the meat industry. Dechema-Monographien; 70,
215-229 (1972)
Kang, C.K., Warner, W.D.; Rice, E.E.: Meat tenderization. United States Patent; 3 818 106 (1974)
El-Magoli, S.B.; Salem, M.A.I.: Effects of enzyme treatment on palatability, tenderness and chemical
changes during maturation process of cured Bastarami meat.
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El-Sanafiry, N.Y.; Labib, W.A.: Effect of enzymes on camel meat. H. Effect of ficin, bromelein
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Awang, M.I.; Razak, O.A.: Proteolytic activity of locally prepared pineapple bromelain.
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Binai Babu, N.; Kothandaraman, P.; Ramamurti, R.; Sandaradasu, V.:
Studies on tenderization of tough chicken meat with papain.
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Caygill, J.C.: Sulphydryl plant proteases. Enzyme and Microbial
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chemical constituents of camel and buffalo meats.
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Hogam, FM: Enzyme preparation to improve meat tenderness. (Enzyme preparation for tenderizing meat). West German Patent Application; 14 92 682 (1969)
McAnelly, JK; Warner, WD: Ante-mortem meat tenderization. United State patent; 3 446 626 (1969)
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Goodwin, TL; Waldroup, PW: Tenderizing meat from broiler breeder males by papain injection and aging in slush ice. Arkansas Farm Research; 19 (3) 7 (1970)
Kang, CK, Rice, EE: Degradation of various meat fractions by tenderizing enzymes. Journal of Food Science; 35 (5) 563-65 (1970)
Poshni, IA; Wahid, MA: Process for the production of a meat tenderiser. Pakistani patent; 122 562 (1972)
Wismer-Pedersen J .: Enzymes in the meat industry. Dechema monographs; 70, 215-229 (1972)
Kang, CK, Warner, WD; Rice, EE: Meat tenderization. United States patent; 3 818 106 (1974)
El-Magoli, SB; Salem, MAI: Effects of enzyme treatment on palatability, tenderness and chemical changes during maturation process of cured Bastarami meat. Egyptian Journal of Food Science; 4 (172) 55-66 (1976)
Foda, YH; Gharabawi, MI; Abdallah, MA; El-Dashlouty, MS; El-Sanafiry, NY; Labib, WA: Effect of enzymes on camel meat. H. Effect of ficin, bromelein and trypsin on the tenderness of camel meat. Agricultural Research Review; 54 (3) 127-136 (1976)
Awang, MI; Razak, OA: Proteolytic activity of locally prepared pineapple bromelain. MARDI Research Bulletin; 6 (2) 165-171 (1978)
Binai Babu, N .; Kothandaraman, P .; Ramamurti, R .; Sandaradasu, V .: Studies on tenderization of tough chicken meat with papain. Indian Journal of Poultry Science; 14 (1) 13-19 (1979)
Caygill, JC: Sulphydryl plans proteases. Enzyme and Microbial Technology; 1 (4) 233-242 (1979)
Foda, YH; Bassiouny, SS; Abdalla, MA; Shehata, MI: Studies on the effect of meat tenderizers on some chemical constituents of camel and buffalo meats. Mesopotamia Journal of Agriculture; 15 (1) 93-111 (1980)
Abas, MF; Al-Aswad, MB; El-Badawi, AA: The assessment of some Iraqi meat. II. Influence of maturation and enzymatic tenderization. (Evaluation of some Iraqi meats.H. Effect of maturing and enyymic tenderizing.) 61 (3) 443-445 (1981)
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spent White Leghorn hens.Journal of Food Science and
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or ficin alone and in combination with salts. Pouitry
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Cunningham, FE; Francis, C .: Injectable-delectable: new process offers more tender poultry. Feedstuffs; 53 (37) 33 (1981)
Smith, JL; Perino, JV: Osage orange (Maclura pomifera): history and economic uses. Economic botany; 35 (1) 24-41 (1981)
Anonymous: Tenderiser adds value to old hens. Poultry International; 21 (13) 64, 66 (1982)
Nageswara Rao, K .; Panda, B: Chemical, mechanical and sensory evaluation of tenderized spent hen meat. Indian Journal of Poultry Science; 19 (1) 24-28 (1984)
Nageswara Rao, K .; Panda, B: Use of salt and polyphosphate with proteolitic enyyme in tenderization of spent hen meat. Indian Journal of Poultry Science; 19 (2) 116-117 (1984)
Nageswara Rao, K .; Panda, B: Microbial quality of tenderized spent hen meat. Indian Journal of Poultry Science; 19 (2) 118 (1984)
Nayga-Mercado, LC: Effect of varying levels of powdered papain and internal meat temperatures on the tenderness, cooking loss, drip loss and cooking time of roasted pork muscles. CMU Journal of Agriculture, Food and Nutrition; 6 (3) 205-215 (1984)
Bawa, AS; Orr, HL; Usborne, WR: Effect of ante-morte papain injection on the tenderness of spent White Leghorn hens. Journal of Food Science and Technology, India; 22 (4) 254-257 (1985)
Brooks, BA; Klasing, KC; Regenstein, JM: Effects of antemortem injected crude papain in chicken muscle. Journal of Food Science; 50 (5) 1370-1374 (1985)
DeVitre, HA; Cunningham, FE: Tenderization of spent hen muscle using papain, bromelin, or ficin alone and in combination with salts. Pouitry Science; 64 (8) 1476-1483 (1985)
Radhakrishan, KT; Ramamurthi, R .: Effect of antemortem treatment with papain on organoleptic changes in mutton. Cheiron; 16 (6) 261-262 (1987)
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(1992).Lewis, DA; Luh, BS: Application of actinidine from kiwifiuit to meat tenderization and characterization of beef muscle protein hydrolisis. Journal of Food Biochemistry; 12 (3) 147-158 (1988)
Mostafa, MM; Gomaa, MA; Abouzied, MM; El-Habashy, M .: Proteases production. II. Properties of different precipitates of microbial proteases and their application. Egyptian Journal of Food Science; 16 (1/2) 27-43 (1988)
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Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1995123874 DE19523874A1 (en) | 1995-06-30 | 1995-06-30 | Biological method for softening sausage skins of animal origin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE1995123874 DE19523874A1 (en) | 1995-06-30 | 1995-06-30 | Biological method for softening sausage skins of animal origin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE19523874A1 true DE19523874A1 (en) | 1997-01-02 |
Family
ID=7765689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1995123874 Withdrawn DE19523874A1 (en) | 1995-06-30 | 1995-06-30 | Biological method for softening sausage skins of animal origin |
Country Status (1)
| Country | Link |
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| DE (1) | DE19523874A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0981964A1 (en) * | 1998-08-28 | 2000-03-01 | Viskase Corporation | Method for removing a cellulosic food casing from sausages |
| US6132779A (en) * | 1998-08-28 | 2000-10-17 | Viskase Corporation | Method for removing cellulosic casings from sausages |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2314313A (en) * | 1940-08-15 | 1943-03-16 | Ind Patents Corp | Casing treatment |
| US2321621A (en) * | 1941-03-10 | 1943-06-15 | Ind Patents Corp | Treating animal tissue |
| EP0057540A1 (en) * | 1981-01-23 | 1982-08-11 | Devro, Inc. | Edible collagen sausage casing and method of manufacturing same |
-
1995
- 1995-06-30 DE DE1995123874 patent/DE19523874A1/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2314313A (en) * | 1940-08-15 | 1943-03-16 | Ind Patents Corp | Casing treatment |
| US2321621A (en) * | 1941-03-10 | 1943-06-15 | Ind Patents Corp | Treating animal tissue |
| EP0057540A1 (en) * | 1981-01-23 | 1982-08-11 | Devro, Inc. | Edible collagen sausage casing and method of manufacturing same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0981964A1 (en) * | 1998-08-28 | 2000-03-01 | Viskase Corporation | Method for removing a cellulosic food casing from sausages |
| US6132779A (en) * | 1998-08-28 | 2000-10-17 | Viskase Corporation | Method for removing cellulosic casings from sausages |
| EP1101406A1 (en) * | 1999-11-19 | 2001-05-23 | Viskase Corporation | Method for removing cellulosic casings from sausages |
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