WO2000075220A1 - Boyaux de polymere thermoplastique respirant pour la fabrication de produits carnes - Google Patents

Boyaux de polymere thermoplastique respirant pour la fabrication de produits carnes Download PDF

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Publication number
WO2000075220A1
WO2000075220A1 PCT/FI2000/000487 FI0000487W WO0075220A1 WO 2000075220 A1 WO2000075220 A1 WO 2000075220A1 FI 0000487 W FI0000487 W FI 0000487W WO 0075220 A1 WO0075220 A1 WO 0075220A1
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Prior art keywords
polymer
casing
manufacture
casings
film
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PCT/FI2000/000487
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English (en)
Inventor
Tor Johansson
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Eriksson Capital Ab
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Publication date
Application filed by Eriksson Capital Ab filed Critical Eriksson Capital Ab
Priority to AU47620/00A priority Critical patent/AU4762000A/en
Priority to EP00929597A priority patent/EP1192209A1/fr
Publication of WO2000075220A1 publication Critical patent/WO2000075220A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
    • C08J5/18—Manufacture of films or sheets
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08G—MACROMOLECULAR COMPOUNDS OBTAINED OTHERWISE THAN BY REACTIONS ONLY INVOLVING UNSATURATED CARBON-TO-CARBON BONDS
    • C08G69/00—Macromolecular compounds obtained by reactions forming a carboxylic amide link in the main chain of the macromolecule
    • C08G69/40—Polyamides containing oxygen in the form of ether groups
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08G—MACROMOLECULAR COMPOUNDS OBTAINED OTHERWISE THAN BY REACTIONS ONLY INVOLVING UNSATURATED CARBON-TO-CARBON BONDS
    • C08G69/00—Macromolecular compounds obtained by reactions forming a carboxylic amide link in the main chain of the macromolecule
    • C08G69/44—Polyester-amides
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L71/00—Compositions of polyethers obtained by reactions forming an ether link in the main chain; Compositions of derivatives of such polymers
    • C08L71/02—Polyalkylene oxides
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/002—Sausage casings made by extrusion
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0059—Sausage casings thermoplastic casings, casings with at least one layer of thermoplastic material
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2371/00—Characterised by the use of polyethers obtained by reactions forming an ether link in the main chain; Derivatives of such polymers
    • C08J2371/02—Polyalkylene oxides
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2377/00—Characterised by the use of polyamides obtained by reactions forming a carboxylic amide link in the main chain; Derivatives of such polymers
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2201/00—Properties
    • C08L2201/14—Gas barrier composition

Definitions

  • thermoplastic polymer casing for the manufacture of meat products
  • This invention relates to a food casing and more particularly to a breathable polymer food casing for stuffing food products, such as meat products hke dry sausages and cooked sausages and to a method for the manufacture thereof. Additionally, the present invention relates to the use of a film or casing which is permeable to water vapour for dehydrating and/or maturing food products and more particularly to the use of films which are permeable to water and/or smoke and which are continuous, that is to say which do not comprise perforations.
  • Food casings formed from synthetic materials and particularly from regenerated cellulose are widely used in the preparation of processed meat products such as sausage products and they replace earlier used casings formed from natural materials.
  • a fibrous casing consists of a fibrous web formed into a tube and impregnated with regenerated cellulose. Differences in meat products, sausage recipes and modes of processing make it difficult to provide a casing that is suitable for all types of sausage products.
  • Dry sausages such as salami and the like, are usually processed by maturing for extended periods of time rather than cooking.
  • the manufacture and maturing process of dry sausages is a complex interaction of so-called internal control variables e.g. recipe and external control variables e.g. climate.
  • the internal control variables comprise common salt and sugar content, fat content, degree of comminution, casing and starter cultures.
  • the external control variables comprise relative humidity, temperature and air velocity.
  • a bacterial pure culture i.e. a starter culture is used to ensure the designed colour formation and to produce acids, mainly lactic acid that lower the pH value. Curing takes usually place in a smoke oven, often called a climatic chamber.
  • EP 850,567 discloses a process for the manufacture of cellulose containing casings, which are suitable for sausages such as salami.
  • the conditions, especially conditions after maturing of dry sausages are sometimes found to result in the growth of undesirable mold and fungi on the tubular, fibrous cellulosic casings producing cellulolytic enzymes that cause deterioration of the casings and which can render the sausage product unsaleable.
  • the removal of possible extrenuous material is difficult from the fibrous casings because the use of water is undesirable in connection with fibrous casings.
  • fibrous casings It is sometimes difficult to peel the fibrous casing from the sausage without breaking the casing and at worst, only separate pieces can be pulled off.
  • the manufacturing process of fibrous casings requires several different steps and especially the problems associated with environmental aspects, such as emissions of volatile organic compounds, make the process for the manufacture of fibrous casings unattractive.
  • an adhesion substance such as epichlorohydrine, is needed in order to achieve the adhesion of the meat mass to the inner surface of the casing.
  • US 4,780,326 discloses a composition for making pigmented protective coatings on meat products, which coatings are based on acetylated monoglycerides and cellulose esters with additional synthetic waxes and pigments. Raw sausages are dipped into the melted composition and allowed to be dried.
  • US 3,935,320 discloses a tubular cellulosic casing with a kationic thermosetting resin coating which exhibits resistance to degradation by cellulolytic enzymes.
  • Meat products and particularly cooked sausages which are optionally smoked are commonly manufactures into non-edible collagen casings.
  • Collagen originates from bovine and thus there is a potential risk for BSE and bovine induced allergy.
  • Collagen casings have weak mechanical properties and because collagen originates from different animal sources the quality of collagen varies and effects the pealability of the sausages.
  • the use of collagen casings in the manufacture of meat products requires careful handling. Before the manufacture of sausages collagen casings are usually treated with saline water, which has a corroding effect on the manufacturing equipment and additionally this is a potential risk for bacterial contamination.
  • EP 378,015 discloses films composed of a copolymer with polyamide blocks and polyether blocks. These films are continuous, that is to say that they do not have perforations, they are leaktight to liquid water and allow the passage of water vapour. Depending on the nature of the polyether, the moisture vapour transmission rate (MNTR) (also known as MWTR for Moist Water Transmission Rate) is higher or lower. The use was disclosed of these films to protect insulating materials, which are under the roofs of houses; humidity is lost and the water, which might infiltrate under the tiles or the slates cannot wet the insulating materials.
  • MNTR moisture vapour transmission rate
  • EP 688,826 discloses films composed of copolymers with polyether blocks as a mixture with copolymers of ethylene and of an alkyl (meth)acrylate. They are leaktight to liquid water and permeable to water vapour and, as regards copolymers with polyamide blocks and polyether blocks, they exhibit the advantage with respect to the preceding prior art (i) of having the same permeability for a lower water uptake, (ii) of being readily extrudable and (iii) of being able to be easily hot-bonded to a woven or non- woven.
  • EP 737,709 discloses packagings composed of a film made of copolymer with polyamide blocks and polyether blocks; they have the property of being permeable not only to water vapour but also to oxygen, to CO 2 and to ethylene. These packagings make possible the preservation of freshly harvested fruit and vegetables.
  • EP 803,348 discloses packagings composed of two layers of copolymers with polyether blocks, one highly permeable to water vapour and the other weakly permeable. This technique makes it possible to prevent the presence of condensation within the packaging.
  • the copolymers with polyether blocks are advantageously chosen from polyether-polyamide block copolymers, polyether-polyester block copolymers and polyether-urethanes.
  • WO 98/26004 discloses packagings composed of a film made of a mixture (i) of a copolymer with polyether blocks, (ii) of a polyethylene with a relative density of less than 0.91 and (iii) of a compatibilizing agent. By adjusting the proportions of the various constituents, films are obtained which have specific values of permeability to water vapour, to oxygen and to CO . These different films are of use in different kinds of preservation.
  • Patent EP 829,506 discloses other films composed of a polyurethane, a copolymer with polyamide blocks and polyether blocks having been added to this polyurethane; this film is permeable to water vapour and impermeable to liquid water.
  • Patent EP 842,969 discloses films composed of a mixture (i) of polyamide, (ii) of a copolymer with polyamide blocks and polyether blocks, and (iii) of an optionally functionalized polyolefm, the proportion by weight of (i) being less than 50% and the proportion of (i)+( ⁇ ) being greater than 50%. This film is permeable to water vapour and impermeable to liquid water.
  • Patent WO 99/07769 discloses masterbatches (i) of copolymer with polyamide blocks and polyether blocks, (ii) of a functional copolymer, such as a styrene-maleic anhydride, and (iii) of a polyolefm which are intended to be added to polyolefins. The resulting mixture is used to prepare films which are permeable to water vapour, to CO 2 and to oxygen and impermeable to liquid water.
  • a functional copolymer such as a styrene-maleic anhydride
  • Patent EP 848,019 discloses films composed of a copolymer of ethylene and of a polyethylene glycol (meth)acrylate. These films are permeable to water vapour and impermeable to liquid water.
  • Patent EP 476,963 discloses films composed of a mixture (i) of a copolymer with polyamide blocks and polyether blocks which are hydrophiiic, (ii) of a hydrophobic polymer which can be the preceding copolymer but with hydrophobic polyether blocks or a polyamide or a polyurethane, and (iii) optionally of a compatibilizing agent. The film is permeable to water vapour and impermeable to liquid water and has a low water uptake.
  • Patent EP 91,800 discloses dressings based on a film composed of a copolymer with polyamide blocks and polyether blocks which film is permeable to water vapour and which keeps out bacteria. This dressing is used to protect, from infections, wounds which have not yet healed while drying them but while not drying them too quickly. This is because, if drying is too fast, healing takes place while the wound is still suppurating.
  • the prior art has not disclosed the dehydration and/or maturing and/or smoking of meat products using a continuous film as a packaging or casing.
  • the object of the invention is to provide a moisture (water vapour), smoke and gas permeable, breathable polymer casing and/or film for the manufacture of meat products like sausages and ham.
  • a further object of the invention is to provide a method for the manufacture of such casings and/or film.
  • a further object of the invention is the use of a polymer for the manufacture of a moisture and gas and smoke permeable, continuos casing and/or film for the manufacture of stuffed food products, such as meat products, like dry sausages, cooked sausages and ham.
  • the objects of the invention are achieved and the disadvantages of the films and casings according to the prior art are avoided or significantly reduced with the casing and/or film and the method according to the invention.
  • the invention relates particularly to meat products, which have to be matured and/or completely or partially dehydrated and/or smoked, the dehydration constituting a stage in their preparation. It concerns, for example, foodstuffs, such as meat products like dry sausages, cooked sausages, ham and fish products.
  • the present invention also relates to the use of a continuous packaging film or casing which is permeable to water vapour and impermeable to liquid water for completely or partially dehydrating and/or maturing and/or smoking of food products.
  • continuous means that the film or casing is not perforated.
  • casings based on certain polymers can be used in the manufacture of special types of food products, which require moisture (water vapour) permeability, smoke permeability and gas permeability of the casings.
  • suitable polymers are thermoplastic polymers made of flexible polymers and rigid polyamides such as polyether block amides.
  • the thermoplastic polymers are breathable to water vapour and they are also permeable to other gases, surprisingly such as smoke, CO 2 and O 2 . On the other hand, they are impermeable to microbes thus keeping out bacteria and viruses.
  • Casings and films manufactured from the thermoplastic polymers have good mechanical properties such as tensile strength, elongation at brake, a good smooth finish, and they are resistant to the hydrolysis and deterioration by cellulolytic enzymes.
  • the casings and films can be manufactured into desired forms, such as tubular casings, by extrusion methods using any suitable extrusion equipment known in the art.
  • the casing can also be manufactured by blowing or casting films, which can be sealed to any desired form.
  • the casing or film can be oriented or unoriented and it can be manufactured as a single layer casing or as a multilayer casing with two or more layers.
  • the casings which are preferably oriented may also be curved by stretching and/or shrinking when curved sausages are desired.
  • the multilayer casing or film can be preferably coextruded, comprising the same polymer or a different polymer in each layer or combinations of polymers, thus making it possible to manufacture casings with varying moisture permeability.
  • Additives such as antiblocking agents, like silica, pigments and other additives known in the art, such as plasticizers, antioxidants or
  • UV stabilizers may be incorporated into the casings or films or used in connection with them.
  • a suitable thermoplastic polymer is a polymer having polyether chains and with a moisture vapour transmission rate (MNTR) of equal or more than 150 g/m 2 /24 hours, when measured using the ASTM E96 BW method.
  • MNTR moisture vapour transmission rate
  • the preferable moisture vapour transmission rate is equal or more than 500 g/m 2 /24 hours and more preferably 2.000 - 20.000 g/m 2 /24 hours. Dry sausages are conveniently matured and optionally smoked in said polymer casings.
  • the preferable moisture vapour transmission rate is equal or more than 150 g/m 2 /24 hours and preferably 150 - 1.000 g/m 2 /24 hours.
  • the sausages may optionally be smoked in said casings.
  • the moisture, smoke and gas permeability of the casing can be selected depending on the sausage which is manufactured.
  • the film or casing is advantageously based on a polymer having polyether chains, it being possible for these chains to be side chains (copolymer B) or to be blocks (or sequences) in the main chain (copolymer A) or to be present as side chains or as blocks.
  • the polyether blocks comprise alkylene oxide units, which can be chosen from ethylene oxide, propylene oxide and -CH 2 -CH 2 -CH 2 -CH 2 -O-.
  • the permeability increases with the proportion of polyether and with its nature. The greater the amount of polyethylene glycol, the greater the permeability to water vapour.
  • the polyether blocks can represent 5 to 85% by weight of (A).
  • the polyether blocks can comprise other units than ethylene oxide units, such as, for example, propylene oxide or polytefrahydrofuran, which results in polytetramethylene glycol linkages.
  • ethylene oxide units such as, for example, propylene oxide or polytefrahydrofuran, which results in polytetramethylene glycol linkages.
  • PEG blocks that is to say those composed of ethylene oxide units
  • PPG blocks that is to say those composed of propylene oxide units
  • PTMG blocks that is to say those composed of tetramethylene glycol units, also known as polytetrahydrofuran blocks.
  • PEG blocks or of blocks obtained by oxyethylation of bisphenols such as, for example, bisphenol A.
  • the latter products are disclosed in Patent EP 613,919.
  • the amount of polyether blocks in (A) is preferably from 10 to 50% by weight of (B).
  • (A) is a copolymer with polyamide blocks and polyether blocks.
  • Polymers with polyamide blocks and polyether blocks result from the copolycondensation of polyamide sequences comprising reactive ends with polyether sequences comprising reactive ends, such as, inter alia: 1) polyamide sequences comprising diamine chain ends with polyoxyalkylene sequences comprising dicarboxylic chain ends,
  • polyamide sequences comprising dicarboxylic chain ends with polyoxyalkylene sequences comprising diamine chain ends obtained by cyanoethylation and hydrogenation of ⁇ , ⁇ -dihydroxylated aliphatic polyoxy-alkylene sequences, known as polyetherdiols,
  • Polyamide sequences comprising dicarboxylic chain ends originate, for example, from the condensation of ⁇ , ⁇ -aminocarboxylic acids, of lactams or of dicarboxylic acids and diamines in the presence of a chain-limiting dicarboxylic acid.
  • the polyamide blocks are advantageously made of polyamide-12.
  • the number-average molar mass of the polyamide sequences is between 300 and 15,000 and preferably between 600 and 5000.
  • the mass of the polyether sequences is between 100 and 6000 and preferably between 200 and 3000.
  • the polyamide blocks and polyether blocks can also comprise randomly distributed units. These polymers can be prepared by the simultaneous reaction of the polyether and of the precursors of the polyamide blocks.
  • polyetherdiol, a lactam (or an ⁇ , ⁇ -amino acid) and a chain-limiting diacid can be reacted in the presence of a small amount of water.
  • a polymer is obtained which has essentially polyether blocks and polyamide blocks of very variable length but also the various reactants, which have reacted randomly, which are statistically distributed along the polymer chain.
  • polymers with polyamide blocks and polyether blocks whether they originate from the copolycondensation of polyamide and polyether sequences prepared beforehand or from a one-stage reaction, exhibit, for example, Shore D hardnesses which can be between 20 and 75 and advantageously between 30 and 70 and an intrinsic viscosity between 0.8 and 2.5, measured in meta-cresol at 25°C for a starting concentration of 0.8 g/100 ml.
  • polyether blocks derive from polyethylene glycol, polypropylene glycol or polytetramethylene glycol, they are either used as is and copolycondensed with polyamide blocks comprising carboxylic ends or they are aminated, in order to be converted into polyetherdiamines, and condensed with polyamide blocks comprising carboxylic ends. They can also be mixed with polyamide precursors and a chain- limiting agent in order to form polymers with polyamide blocks and polyether blocks having statistically distributed units.
  • the polyether can be, for example, a polyethylene glycol (PEG), a polypropylene glycol (PPG) or a polytetramethylene glycol (PTMG). The latter is also known as polytetrahydrofuran (PTHF).
  • polyether blocks are in the chain of the polymer with polyamide blocks and polyether blocks in the form of diols or of diamines, they are known for simplicity as PEG blocks or PPG blocks or PTMG blocks.
  • polyether blocks comprised different units, such as units derived from ethylene glycol (-OC2H4-), from propylene glycol
  • the polymer with polyamide blocks and polyether blocks preferably comprises a single type of polyamide block and a single type of polyether block.
  • Use is advantageously made of polymers with PA- 12 blocks and PEG blocks and of polymers with PA- 12 blocks and PTMG blocks.
  • Polymers with PEG blocks have a much greater permeability to water vapour than that of polymers with PTMG blocks.
  • Use may also be made of a mixture of these two polymers with polyamide blocks and polyether blocks.
  • the polymer with polyamide blocks and polyether blocks is advantageously such that the polyamide is the major constituent by weight, that is to say that the amount of polyamide which is in the form of blocks and that which is optionally statistically distributed in the chain represents 40% by weight or more of the polymer with polyamide blocks and polyether blocks.
  • the amount of polyamide and the amount of polyether are advantageously in the ratio (polyamide/polyether) 1/1 to 3/1 and preferably:
  • the films of the invention have a thickness, for example, of between 10 and 150 ⁇ m.
  • copolymers (A) and (B) can also be mixed with two or more polymers, like polyamides or polyolefms, having different types and/or ratios of soft/hard segments in each resin, or again there may be used blends with other resins providing that the amount is within a range such that the objectives of the present invention are realised.
  • the manufacturing process of the films or casings according to the invention is simple and it presents no environmental problems related to emissions of volatile organic compounds or undesirable smells.
  • the polymer leftovers from the manufacturing process can be recycled to the process and practically no waste is formed.
  • Meat products requiring moisture and gas permeability of the casing or film such as dry sausages like salamis, pepperonis and the like, can easily be manufactured in the casings or films according to the invention.
  • the casings or films can be in a tubular form which is sealable with metal clips or other known method or they can be heat-sealed, or they can be in flat film that is sealable to a desired form.
  • Another advantage of the invention relates to substances, which have to be packaged in order to be shaped during their preparation, this packaging also serving, in the following stage, subsequently to completely or partially dehydrate them.
  • meat products such as salami
  • the dry sausages packed in casings or films according to the invention are readily smokeable just like dry sausages in conventional fibrous casings.
  • the food product may be subjected to smoke or it may also be matured and/or dehydrated without smoke.
  • no adhesion substances like epichlorohydrine is needed.
  • the sausages can be cleaned and rinsed with water if needed without harming the product.
  • the moisture and gas permeability of the casings or films can be varied depending on the food product.
  • the thermoplastic polymer casings and films according to the invention are easily peelable leaving a smooth surface on the meat product like sausage.
  • meat products particularly dry sausages and cooked sausages, may conveniently be manufactured into polymer casings according to the invention, wherein the moisture vapour transmission rate is equal or more than
  • sausages are smokeable and the smoked and peeled product has similar taste, odour and colour when compared to similar products manufactured into conventional casings.
  • concentrations of certain major smoke components, of guaiacol and m-cresol and p-cresol are at the same levels in sausages manufactured into the casings according to the invention when compared to sausages manufactured into traditional collagen casings.
  • Curved sausages can be manufactured by using oriented casing material. Meat products, particularly sausages manufactured into the casings according to the invention require no further re-packaging because the casing material is microbe proof. Additionally the casing resists action of cellulolytic enzymes and thus problems of conventional cellulose casings are also avoided.
  • Salami type sausage was manufactured using an extruded thermoplastic polymer casing comprising copolymer with polyamide 12 blocks with molecular weight of 4500 and with PEG blocks with a molecular weight of 1500, and MFI between 4 and
  • the pH values of the sausages were measured every day during the first three days and then after the sausages had matured. Firmness was controlled to ensure that a drying ring had not occurred and that the sausages were acceptable.
  • the weight loss of dry sausage during ripening is normally expressed as a percentage, the weight determined at the time of sampling being related to the initial weight on the day of manufacture.
  • the pH value of the test sausage varied between 4.8 and 4.9 and the pH value of the reference sausage varied between 4.7 and 4.8.
  • the typical red colour for a dry sausage was developed in a normal way within 36 hours.
  • the weight loss is presented in the following Table 1.
  • the maturing time of 24 — 25 days to the weight loss of 30 % is a normal time for a dry sausage with this diameter.
  • Table 2 shows the consistence (hardness) of the sausage during maturing.
  • the measuring of consistence was performed in order to ensure that a so-called drying- ring was not formed to the product during maturing.
  • Hardness is measured by pressing the measuring head (0 10 mm) to the depth of 10 mm with respect to the horizontal direction of the peeled sausage.
  • the numerical value obtained expresses the magnitude of force required to press the measuring head to a specified depth. Three parallel measurements were performed.
  • the salami sausage in the thermoplastic polymer casing was more easily peelable than the corresponding salami sausage in the fibrous casing.
  • the taste and the flavour of the ready-made salami packed in the polymer were typical of a salami of good quality.
  • Smoke flavour and color are formed by combined effect of many agents/substances and by their reactions with the product itself.
  • Smoke flavour and color do not necessarily form by influence of the same factors, and certain factors have also synergetic properties.
  • Several hundreds of different compounds are detectable in curing smoke. Those compounds can be identified by usings gas chromatography in connection with mass spectrometry. However, it is not completely evident, which components of curing smoke form the smoke flavour exactly.
  • the phenolic compounds guaiacol and meta- and para-cresol are regarded as the most significant factors as products' flavour's point of view. Thus the best method to evaluate the smokyness of the product is sensory evaluation.
  • Smoking provides the following effects: flavouring, coloring, preserving by anti-oxidative and antimicrobial action and formation of a secondary skin.
  • Smokeability means here the smoke-permeability properties of the casing and term smokyness refers to smoky taste, aroma and color of the final, peeled product.
  • the .swo&e ⁇ btb ' ty-properties of four different plastic casings were compared with a non-edible collagen casing.
  • the sausage mix was stubbed into the sample casings and the sausages were smoked and cooked by the program characteristic to smoked sausages.
  • Smoking process was so called hot smoke processing (50-85°C) (T ⁇ th & Potthast, 1984). After cooking and cooling the sausages were vacuum-packed and cold-storaged at 3.5°C. Sausage mix:
  • Smoke was produced by a so called external smoke generator.
  • the smoke generator works by the programming of the steam-cook house.
  • the sensory evaluation of the products was carried out after two and after three days from processing.
  • the panel evaluated smokyness (smoke's intensity of taste and aroma) from the peeled sausages.
  • the evaluation method used was so called graphic method (estimation for intensity), in which the evaluators marked their opinion of the product's intensity of smoky taste or aroma on the 150 mm hne segment.
  • the line segment was anchored from it's ends by the terms that described the studied property (aroma: no smoky aroma - intense smoky aroma; taste; no smoky taste - intense smoky taste).
  • the smokyness of the products increased as the moisture vapour transmission rate (vp) of the casings increased.
  • the moisture vapour transmission rate of the casing was minor (200 and 50) the smokyness of the product was also minor.
  • the moisture vapour transmission rate was 850 g/m 2 /24 hours the product's smokyness was already eminent, and it further increased as the moisture vapour transmission rate was 3000 g/m 2 /24 hours.
  • the moisture vapour transmission rate was 3000 g/m 2 /24 hours the product could be considered as "normal smoky".
  • the method of analysis used was a GC/MS-method.
  • the contents of guaiacol and m/p-cresol in the products are shown in diagram 2.
  • the product ' s guaiacol and m/p-cresol-contents remain considerably lower than at the moisture vapour transmission rate of 200 g/m 2 /24 hours. Because at the level of 200 g/m 2 /24 hours the guaiacol and m/p-cresol-contents are already quite near the contents of the reference, it can be concluded that between the moisture vapour transmission rate of 50-200 g/m 2 /24 hours the product's guaiacol and m/p-cresol- contents can be affected quite remarkable.
  • guaiacol and m/p-cresol-contents support the results of sensory evaluation. Comparing the results of chemical analysis and sensory evaluation it can, however, be observed that guaiacol and m/p-cresol are not the only compounds in curing smoke that affect product's aroma and taste, because in sensory evaluation also with the product prepared into casing with vp-value of 200 g/m 2 /24 hours the smokyness was considered as minor.
  • the smokyness of the product can be pointed out to be dependent on vapour permeability of the plastic casing used in particular conditions.

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
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  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Materials Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)
  • Laminated Bodies (AREA)

Abstract

L'invention porte sur des boyaux pour produits alimentaires et plus particulièrement sur des boyaux de polymère thermoplastique respirant pour la fabrication de produits carné tels que des saucisses sèches ou cuites, et sur leur procédé de fabrication. L'invention porte également sur l'utilisation de pellicules ou de boyaux perméables à la vapeur d'eau permettant la déshydratation et/ou la maturation et/ou le fumage de produits carnés, et plus particulièrement sur l'utilisation de pellicules, perméables à l'eau et aux gaz et continues, c.-à-d. sans perforations. Lesdits boyaux et/ou pellicules sont faits d'un polymère thermoplastique à chaînes polyéther dont l'indice de transmission de la vapeur (MVTR) est égal ou supérieur à 150 g/m2/24 heure, mesuré par la méthode ASTM E96 BW.
PCT/FI2000/000487 1999-06-04 2000-05-31 Boyaux de polymere thermoplastique respirant pour la fabrication de produits carnes WO2000075220A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU47620/00A AU4762000A (en) 1999-06-04 2000-05-31 Breathable thermoplastic polymer casing for the manufacture of meat products
EP00929597A EP1192209A1 (fr) 1999-06-04 2000-05-31 Boyaux de polymere thermoplastique respirant pour la fabrication de produits carnes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI991280 1999-06-04
FI991280A FI112587B (fi) 1999-06-04 1999-06-04 Kestomakkaran polymeerisuoli, menetelmä kestomakkaran valmistamiseksi ja polymeerisuolen käyttö kestomakkaroiden valmistuksessa

Publications (1)

Publication Number Publication Date
WO2000075220A1 true WO2000075220A1 (fr) 2000-12-14

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FI2000/000487 WO2000075220A1 (fr) 1999-06-04 2000-05-31 Boyaux de polymere thermoplastique respirant pour la fabrication de produits carnes

Country Status (4)

Country Link
EP (1) EP1192209A1 (fr)
AU (1) AU4762000A (fr)
FI (1) FI112587B (fr)
WO (1) WO2000075220A1 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002054878A1 (fr) * 2001-01-11 2002-07-18 Eriksson Capital Ab Boyaux de saucisses fumees a base de polyamide
WO2007057492A2 (fr) 2005-11-21 2007-05-24 Viscofan, S.A. Procede d'obtention de produits alimentaires fumes presentant des marques et produit ainsi obtenu
US20090191315A1 (en) * 2008-01-24 2009-07-30 Ulrich Delius Uncooked dry or semi-dry sausage product having a casing made of a textile sheet
EP2156754A1 (fr) * 2008-08-20 2010-02-24 Kalle GmbH & Co. KG Procédé de fabrication de saucisse non séchée ayant une durée de mûrissement réduite
DE102009009876A1 (de) 2009-02-20 2010-09-02 Kuhne Anlagenbau Gmbh Ein- oder mehrschichtige, räucherbare, lufttrockenbare, schlauchförmige Nahrungsmittelfolie für Lebensmittelverpackungen sowie Verfahren zu deren Herstellung
DE102009009859A1 (de) 2009-02-20 2010-09-02 Kuhne Anlagenbau Gmbh Ein- oder mehrschichtige, räucherbare, lufttrockenbare, schälbare, insbesondere vollautomatisch schälbare, schlauchförmige Nahrungsmittelfolie für Lebensmittelverpackungen sowie Verfahren zu deren Herstellung
WO2011100524A1 (fr) * 2010-02-12 2011-08-18 Dow Global Technologies Llc Membranes polymères capables d'autoassemblage dans une application d'emballage alimentaire.
WO2018087501A1 (fr) * 2016-11-14 2018-05-17 Arkema France Composition polymere extrudable en objet permeable a la vapeur d'eau
US20180193229A1 (en) * 2017-01-09 2018-07-12 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10537498B2 (en) 2015-10-22 2020-01-21 The Procter & Gamble Company Barrier patch of a foamed film and methods of improving skin appearance
US10576023B2 (en) 2015-10-22 2020-03-03 The Procter & Gamble Company Barrier patch of a foamed film and methods of improving skin appearance
US10751266B2 (en) 2018-03-19 2020-08-25 The Procter & Gamble Company Method of making a barrier patch with soluble film
US10799431B2 (en) 2017-01-09 2020-10-13 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10857076B2 (en) 2017-01-09 2020-12-08 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10959918B2 (en) 2017-06-22 2021-03-30 The Procter & Gamble Company Films including a water-soluble layer and a vapor-deposited coating

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EP0803348A1 (fr) * 1996-04-24 1997-10-29 Elf Atochem S.A. Film en plastique
WO1998019551A1 (fr) * 1996-11-02 1998-05-14 Kalle Nalo Gmbh & Co. Kg Boyau artificiel pour saucisses a base de polyamide, pouvant etre rempli manuellement
US5840807A (en) * 1995-04-11 1998-11-24 Elf Atochem S.A. Packaging based on a polymer containing polyamide blocks and polyether blocks, for conserving fresh produce
WO1999007769A2 (fr) * 1997-08-08 1999-02-18 Elf Atochem S.A. Procede de fabrication d'une composition de resine thermoplastique et articles moules

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US5840807A (en) * 1995-04-11 1998-11-24 Elf Atochem S.A. Packaging based on a polymer containing polyamide blocks and polyether blocks, for conserving fresh produce
US5888597A (en) * 1995-04-11 1999-03-30 Elf Atochem S.A. Packaging based on a polymer containing polyamide blocks and polyether blocks, for conserving fresh produce
EP0803348A1 (fr) * 1996-04-24 1997-10-29 Elf Atochem S.A. Film en plastique
WO1998019551A1 (fr) * 1996-11-02 1998-05-14 Kalle Nalo Gmbh & Co. Kg Boyau artificiel pour saucisses a base de polyamide, pouvant etre rempli manuellement
WO1999007769A2 (fr) * 1997-08-08 1999-02-18 Elf Atochem S.A. Procede de fabrication d'une composition de resine thermoplastique et articles moules

Cited By (29)

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US8012552B2 (en) 2001-01-11 2011-09-06 Viskoteepak Belgium Nv Smokeable sausage casing based on polyamide
WO2002054878A1 (fr) * 2001-01-11 2002-07-18 Eriksson Capital Ab Boyaux de saucisses fumees a base de polyamide
WO2007057492A2 (fr) 2005-11-21 2007-05-24 Viscofan, S.A. Procede d'obtention de produits alimentaires fumes presentant des marques et produit ainsi obtenu
US8124148B2 (en) 2005-11-21 2012-02-28 Viscofan, S.A. Method of obtaining smoked food products with marks and product thus obtained
US9585406B2 (en) * 2008-01-24 2017-03-07 Kalle Gmbh Uncooked dry or semi-dry sausage product having a casing made of a textile sheet
US20090191315A1 (en) * 2008-01-24 2009-07-30 Ulrich Delius Uncooked dry or semi-dry sausage product having a casing made of a textile sheet
EP2156754A1 (fr) * 2008-08-20 2010-02-24 Kalle GmbH & Co. KG Procédé de fabrication de saucisse non séchée ayant une durée de mûrissement réduite
US8323712B2 (en) 2008-08-20 2012-12-04 Kalle Gmbh Process for producing raw sausage with shortened ripening time
DE102009009859A1 (de) 2009-02-20 2010-09-02 Kuhne Anlagenbau Gmbh Ein- oder mehrschichtige, räucherbare, lufttrockenbare, schälbare, insbesondere vollautomatisch schälbare, schlauchförmige Nahrungsmittelfolie für Lebensmittelverpackungen sowie Verfahren zu deren Herstellung
DE102009009876A1 (de) 2009-02-20 2010-09-02 Kuhne Anlagenbau Gmbh Ein- oder mehrschichtige, räucherbare, lufttrockenbare, schlauchförmige Nahrungsmittelfolie für Lebensmittelverpackungen sowie Verfahren zu deren Herstellung
WO2011100524A1 (fr) * 2010-02-12 2011-08-18 Dow Global Technologies Llc Membranes polymères capables d'autoassemblage dans une application d'emballage alimentaire.
CN103442598A (zh) * 2010-02-12 2013-12-11 陶氏环球技术有限责任公司 食品包装应用的自组装聚合物膜
US9193487B2 (en) 2010-02-12 2015-11-24 Dow Global Technologies, Llc Self assembling polymer membranes in food packaging application
CN103442598B (zh) * 2010-02-12 2017-04-26 陶氏环球技术有限责任公司 食品包装应用的自组装聚合物膜
US10537498B2 (en) 2015-10-22 2020-01-21 The Procter & Gamble Company Barrier patch of a foamed film and methods of improving skin appearance
US10576023B2 (en) 2015-10-22 2020-03-03 The Procter & Gamble Company Barrier patch of a foamed film and methods of improving skin appearance
US10537499B2 (en) 2015-10-22 2020-01-21 The Procter & Gamble Company Barrier patch of a foamed film and methods of improving skin appearance
WO2018087501A1 (fr) * 2016-11-14 2018-05-17 Arkema France Composition polymere extrudable en objet permeable a la vapeur d'eau
CN109983064A (zh) * 2016-11-14 2019-07-05 阿科玛法国公司 可挤出成对水蒸气可渗透的物体的聚合物组合物
FR3058724A1 (fr) * 2016-11-14 2018-05-18 Arkema France Composition polymere extrudable en objet permeable a la vapeur d'eau
CN109983064B (zh) * 2016-11-14 2021-09-07 阿科玛法国公司 可挤出成对水蒸气可渗透的物体的聚合物组合物
US11124610B2 (en) 2016-11-14 2021-09-21 Arkema France Polymer composition that can be extruded into a vapour-permeable object
US20180193229A1 (en) * 2017-01-09 2018-07-12 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10751265B2 (en) 2017-01-09 2020-08-25 The Procter & Gamble Barrier patch with soluble film and methods of improving skin appearance
US10799431B2 (en) 2017-01-09 2020-10-13 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10806681B2 (en) 2017-01-09 2020-10-20 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10857076B2 (en) 2017-01-09 2020-12-08 The Procter & Gamble Company Barrier patch with soluble film and methods of improving skin appearance
US10959918B2 (en) 2017-06-22 2021-03-30 The Procter & Gamble Company Films including a water-soluble layer and a vapor-deposited coating
US10751266B2 (en) 2018-03-19 2020-08-25 The Procter & Gamble Company Method of making a barrier patch with soluble film

Also Published As

Publication number Publication date
FI112587B (fi) 2003-12-31
AU4762000A (en) 2000-12-28
FI991280A (fi) 2000-12-05
EP1192209A1 (fr) 2002-04-03
FI991280A0 (fi) 1999-06-04

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