CS273771B1 - Stabilization of albuminous packages for meat products - Google Patents

Abstract

The purpose of the solution is to stabilize collagen packing for production of edible meat product packing, i.e. products consumed with technological packing. The substances based on aldehydes, which are unsuitable for use, are excluded from the stabilization. The invented stabilization is based on use of aluminium and iron salts. The packings stabilized in this manner can be consumed together with the meat product itself. The stabilizing substances are added into collagen mass during homogenization in concentration of 5.10<-3> to 5.10<-1> percent by weight in collagen paste dry matter, or are applied in form of aqueous solution on shaped tube in course of drying at concentration of salt in the solution ranging from 1 to 10 percent by weight.The solution can be used in food industry.

Description

The invention solves the stabilization of protein packages for meat products. The basic raw material for the production of these packages is animal skin. These coatings are characterized by high permeability to flavorings and good physicochemical processing properties in the meat industry.

The production of protein packaging for meat products is currently proceeding according to MS. U.S. Patent Nos. 5,547,075; 60571; 61697; 94242; 105495; 102826; 121858 with this technology. The beef split glue, the main part of which is a collagen protein, is first treated in lime milk to saponify the fats contained therein and release the collagen fibers for further chemical and mechanical processing. Excess lime is washed from the treated raw material and the glue is swelled acidically after the sorting of unsuitable parts. After acidic swelling, the glue is cut, pulped and finally homogenized with the addition of water to the resulting pasty mass. This mass is shaped by means of a circular nozzle into an endless, air-filled hose, which is then dried with hot air. During homogenization, aldehyde-based stabilizers are added according to the manufacturing processes, or stabilization is carried out with aldehydes only after the hose has been shaped and dried, by applying aqueous aldehyde solutions to their surface. Further, the collagen hose is repeatedly sprinkled with solutions of alkaline or neutral reacting salts, such as sodium bicarbonate, sodium acetate. The collagen hose thus treated is again dried with hot air. This manufacturing technology is unique in the world. Worldwide, protein packaging is produced by different processes, using the Al (III) and Pe (III) salts to stabilize them. In most cases, the protein coating is precipitated from a solution of collagen in baths containing suitable precipitants together with salts of Al (III) and Fe (III). Such procedures are described, for example, in U.S. Patent Nos. 3,133,481; 3,123,653; 3,408,917; Australia No. 495 807 85057175.

It has now been found that the stabilization of proteinaceous coatings produced by the above-mentioned technology can be advantageously carried out using aluminum, ferric salts or mixtures thereof. The aluminum and ferric salts can be applied either to the collagen mass during homogenization or during the zinc phase

drying tube formed of a collagen material at a concentration of the applied substance in the range of 5.10 "to S.IO" ¹ Jj tip. With the use of newly found stabilizers, collagen protein packaging can be consumed with the filler while maintaining the physicochemical properties of the packaging as aldehyde-stabilized collagen protein packaging. A comparison of the strength of these packages is given in Tab. 1

Table 1

Comparison of average strengths (M) of protein coatings of collagen stabilized by said stabilizer substances in the dry matter of collagen mass formaldehyde aluminum chloride% by weight. 1 X wt.

Intestine diameter (mm) Strength (N)

28 14

30 14,5

35 15

Strength is determined for strips cut from tested containers with a width of 1.5 cm and a length of 15 cm in a direction parallel to the direction of extrusion of the hose during manufacture. These strips are submerged in water for 5 minutes, then dried on the surface and clamped in the jaws of a standard shredder 10 cm apart. By moving the jaws apart, the sample breaks and the force required to break it is determined. The resulting strength is the average of the stand /

CS 273771 B1 breaks the breaking force of 5 strips per package sample.

Examples:

Example 1

Aluminum chloride and glycerin in the form of aqueous solutions are added to the collagen mass during homogenization in such an amount that the resulting collagen mass at a total dry weight of 2 is added.

8.4 X wt. contained 7.10 wt. of aluminum chloride and 1.4 X wt. glycerin. The molded and dried hose is then neutralized with an aqueous solution of sodium carbonate (3X).

Example 2

Iron (III) chloride, glycerin, dispersed finely divided cellulose, all in the form of aqueous solutions, are added to the collagen mass during homogenization in such an amount that the resulting collagen mass at a total dry weight of 9% by weight. contained 8.6 x 10 wt. ferric chloride, 1.4 wt.%, glycerin and 0.7 wt. cellulose. The formed and dried hose is then sprinkled with an aqueous solution of sodium carbonate at a concentration of 3% by weight or a solution containing 3% by weight. % sodium bicarbonate and 2 wt. sodium acetate.

Example 3

Ferrous sulfate, aluminum sulfate and glycerin are added to the collagen mass during homogenization, all in the form of aqueous solutions in an amount such that the resulting collagen mass at the

-2 -2 total dry matter 8.4 X wt. contained 3.5 x 10 wt. aluminum sulphate, 3.5 x 10 wt. ferric sulfate and 1.4 X wt. glycerin. The formed and dried hose is then neutralized by sprinkling with 3% by weight aqueous sodium carbonate solution.

Example 4

Glycerin and finely divided dispersed cellulose are added to the collagen mass during homogenization, all in the form of aqueous solutions in an amount such that the resulting collagen mass at a total dry weight of 9% by weight. contained 1.4 wt. % glycerin and 0.7 wt. cellulose. The formed and dried hose is sprinkled with an aqueous solution of aluminum sulphate and ferric sulphate at a concentration of 5% by weight of each salt. After drying, the hose is sprinkled with an aqueous solution containing 3% by weight. % sodium bicarbonate and 2 wt. sodium acetate.

The newly designed protein packaging stabilization process provides collagen hoses with sufficient strength and flexibility for use on semi-automated filling equipment in the meat industry, with sufficient heat resistance to heat treatment, and with excellent organoleptic properties on the finished product.

The use of aldehyde-based substances is precluded for stabilization and therefore the packaging is particularly useful on meat products which are also consumed with the packaging.

The solution will be used in the food industry.

Claims (1)

Stabilization of protein casing for meat products using aluminum, ferric salts or mixtures thereof, characterized in that the active substance Al (III), Fe (III) is applied either by mixing in the form of an aqueous solution to the collagen mass prior to shaping or by spraying aqueous solutions of these salts at a concentration of 1-10 wt. during drying of the shaped tube, the applied substance concentration is in the range of 5.10 ^{- 5} - 5.10 ¹ % by weight, then the collagen casings are neutralized and dried.