The determination of physical and chemical parameters of natural sausage casings

Abstract

One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.