Reasons For The Loss Of Nutritional Value Of Casings
Oxidative browning caused by oxygen entering
This change is carried out from the outside to the inside. First, make the outer layer of sausage change from pink to lighter, white, and then gradually become grayish brown. Cut the sausage horizontally to see an oxidation circle. The longer the time, the deeper the oxidation circle.
Bacteria multiply causing meat spoilage
Under the protection of the casing, the bacteria outside the sausage will not enter the inside of the sausage. The bacteria mentioned here refer to the bacteria in the raw meat of the sausage, and the pasteurization treatment at 80-90°C after filling cannot kill them all. This sterilization process can only kill most of the pathogenic bacteria, but cannot kill the heat-resistant bacillus. This part of the bacteria reproduces slowly under the condition of 0-4℃, but if the oxygen barrier of the casing is not good or over time, it will spoil the sausage. Thereby losing its edible value.
Water loss
The water in the sausage is lost, which makes the sausage lose its elasticity, the freshness of the sausage decreases, and the taste deteriorates. This requires the casing to have very good water resistance.
Fragrance loss
The aroma of the sausage is lost, and the aroma of the sausage is lost. The casing is required to have very good gas barrier properties.
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