Characteristics of sausage as prepared with alginate and alginate casings

✍ Scribed by Abd El-Baki, M. M. ;Askar, A. ;El-Dashlouty, M. S. ;El-Ebzary, M. M.

• Book ID: 102213662
• Publisher: John Wiley and Sons
• Year: 1982
• Tongue: English
• Weight: 482 KB
• Volume: 26
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19820260311

✦ Synopsis

Abstract

Fresh buffalo sausage was prepared with 3 % sodium alginate, 0.5 % sodium pyrophosphate or 3 % alginate + 0.5 % sodium pyrophosphate and stuffed in natural mutton casing or alginate casing. All samples were stored at +4 °C and analysed.

Addition of 3 % alginate was more effective in protection of sausages from drying, increased markedly the water holding capacity (WHC), increased considerably the cooking yield of sausage and plasticity when compared with 0.5% pyrophosphate samples. During storage at +4 °C the WHC of control and pyrophosphate sausages decreased while that of 3 % alginate samples was almost constant. Alginate casings lowered the rate of moisture loss during storage; in this case addition of pyrophosphate or alginate in the sausage emulsion seemed to be unnecessary.

Alginate as used in the sausage emulsion did not raise the rate of total volatile nitrogen (T.V.N.) and thiobarbituric acid value (TBA value) increase during storage of sausage, while pyrophosphate reduced the rate of T.V.N. and TBA value increases.

Incorporation of 0.5% pyrophosphate with 3% alginate was useful only for the decrease of T.V.N. and TBA value during storage.