INVESTIGATION OF HYGROSCOPIC PROPERTIES AND POROSITY OF GLUED REINFORCED SAUSAGE CASINGS
There is substantiated the topicality of studying hygroscopic properties and porosity of glued reinforced sausage casings of intestinal raw materials. The work aim is to establish storage conditions of glued reinforced sausage casings of intestinal raw materials and their porosity determination. Studies of hygroscopic properties of glued reinforced sausage casings of intestinal raw materials have established a possibility of their long-term storage in a polymer package at a relative humidity no more 60…70 %. It has been established, that at a relative humidity more 70 %, storage is possible only in a steam-tight package. It has been noted, that a storage temperature at that must be selected in the diapason from 0 °С to 25 °С. It has been established, that the sorption isotherm for a model of a reinforcing seam material, obtained from glued intestinal casings using thermal coagulation, is lower than the one of the glued casing of intestinal raw materials relative to the axis of moisture content. The research result is explained by different porosity of samples. Differential functions of pores distribution by radiuses for studied samples have been obtained, and most probable and average radiuses for them have been calculated. The obtained distribution functions have a similar character and close maximum positions relative to the axis that the size-free pore radius is put on. They differ by lines width, testifying to the fact that samples differ by relative number of pores of different radiuses. It has been established, that most probable radiuses of pores for the studied samples differ within error, and average radiuses differ more than twice. It has been noted, that just more developed porous structure is a cause of the fact that the sorption isotherm of glued casings is higher relative to the one of a reinforcing seam material model. It has been noted, that at reinforcing protein molecules of the initial raw material change their structure because of thermal coagulation in such a way that the porous composition of the obtained raw material becomes closer to the monodispersed one
Suurs, P., Barbut, S. (2020). Collagen use for co-extruded sausage casings – A review. Trends in Food Science & Technology, 102, 91–101. doi: https://doi.org/10.1016/j.tifs.2020.06.011
Savic, Z., Savic, I. (2016). Sausage Casings. Wien: Victus International GmbH, 612. Available at: https://www.linkedin.com/pulse/new-publication-book-sausage-casings-zoran-savic?trk=portfolio_article-card_title
Mykhailov, V., Оnishchenko, V., Ostroverch, I., Bolshakova, V., Skurihina, L. (2016). Permeability evaluation of natural sausage casings. Technology Audit and Production Reserves, 6 (3 (32)), 22–27. doi: https://doi.org/10.15587/2312-8372.2016.85584
Wijnker, J. J. (2009). Aspects of quality assurance in processing natural sausage casings. Ridderkerk: Ridderprint, 114. Available at: https://www.academia.edu/22843702/Aspects_of_quality_assurance_in_processing_natural_sausage_casings
Levanichev, V. V., Larchenkova, T. I., Bakalo, L. G., Tereshchenko, T. M. (2003). Issledovanie bar'ernyh svoystv poliamidnyh obolochek. Myasnoe delo, 1, 10–11.
Lang, B.-A., Effenberger, G. (2009). Kolbasnye obolochki. Natural'nye, iskusstvennye, sinteticheskie. Sankt-Peterburg: Professiya, 256. Available at: http://www.tnu.in.ua/study/books/entry-2022454.html
Patiño, J. H., Henríquez, L. E., Restrepo, D., Mendoza, M. P., Lantero, M. I., García, M. A. (2014). Evaluation of polyamide composite casings with silver–zinc crystals for sausages packaging. Food Packaging and Shelf Life, 1 (1), 3–9. doi: https://doi.org/10.1016/j.fpsl.2013.09.001
Çağlar, A., Bor, Y., Tomar, O., Beykaya, M., Gök, V. (2018). Mechanical and Microbiological Properties of Natural Casings Using in Meat Products. Kafkas Universitesi veteriner fakultesi Dergisi Journal, 24 (3), 327–334. doi: https://doi.org/10.9775/kvfd.2017.18885
Sidorova, E. V., Sus', I. V. (2011). Kishechnoe proizvodstvo. Nauka i praktika. Moscow: Editorial servis, 228. Available at: https://www.elibrary.ru/item.asp?id=21374429
Uretja, S. N., Lavrinenko, I. V., Sidorova, E. V., Nosova, T. I., Denisova, O. I. (2005). Pat. No. 2326540 RU. Method of pork rounds coating production. No. 2005120659/13; declareted: 04.07.2005; published: 20.06.2008, Bul. No. 17. Available at: http://www.freepatent.ru/images/patents/139/2326540/patent-2326540.pdf
Mykhailov, V., Оnyshchenko, V., Pak, A., Pak, A. (2020). Determination of rational temperature and thermal coagulation duration of glued natural casings. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2 (32), 221–232. Available at: http://elib.hduht.edu.ua/bitstream/123456789/5954/1/20.pdf
Potapov, V. O. (2005). Strukturno-enerhetychnyi metod analizu izoterm sorbtsiyi-desorbtsiyi kharchovoi syrovyny. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1, 313–322.
Copyright (c) 2021 Vyacheslav Оnishchenko, Andrey Pak , Andrii Goralchuk, Lidiia Shubina , Viktoria Bolshakova, Samvel Inzhyyants , Alina Pak , Olena Domanova
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.