it is first prepared by the alkaline pH of 11.5-13 collagen done into the tubular film extruder, and then by acidic saline fixation, washing, drying and post-fixed, and telescopically and was treated to give strength, flexibility, meet the health standards of sausage casings, the present inve...
This paper has substantiated the development and rationalization of techniques to manufacture sausage casings from natural raw materials with predefined functioОnishchenko, VyacheslavPak, Andrey O.Goralchuk, AndriiShubina, LidiiaBolshakova, Viktoria...
Practical ApplicationsThe rheological properties of native collagenous materials are of primary importance in the design of extrusion processes, for example, extrusion of sausage casings (a description of the flow behavior not only inside the screw extruders, but also while the extruded tubes are being...
The effect of precipitation bath parameters on the physicomechanical properties of integrally spun sausage casings prepared using radiation-modified cellulose has been studied.It has been found that the use of radiation-modified cellulose ensures the possibility of producing a high-quality product with a...
The objective of this study was to characterize dietary fiber from residual cellulose sausage casings using a combination of enzymatic hydrolysis and high-speed homogenization. To modify structure and function of the cellulose, residual cellulose casings (40 or 50?mg?mL?1) were subjected to ...
Chinese-style sausage (Xiang Chang) is a traditional meat product in Taiwan with a peculiar flavor and diversity. This sausage consists mainly of pork (including fatty and lean meat), sausage casings, sugar, salt, five-spice powder, white pepper, and other ingredients. Different flavors are ach...