For a successful meat processing plant, the appearance of the product is very important. Therefore, the appearance and functional properties of the packaging are important factors for obtaining a competitive sausage product. Sausage casings can be natural (from the organs of domestic animals), artificial, using natural materials - collagen, cellulose, fibrous and synthetic (from polyamide, polypropylene). Speaking about the market structure, it should be noted that today natural casings make up from 15 to 25% of the entire sausage casing market. The undisputed leaders of the sausage casing market are protein and polyamide casings. The share of protein casings, due to their widespread use, ranges from 30 to 35% of the total market (they are most widely used in the production of sausages.
Intestinal raw material is a natural material created by nature, traditionally used in sausage production, which has a certain vapor and gas permeability. However, the process of processing intestines is labor-intensive; beef intestines must be strong enough to withstand significant stress during stuffing and cooking. Artificial casings do not require special treatment before use, are well preserved during long-term storage, and are quite resistant to bacterial contamination. A good artificial casing is cutisin. It is elastic, has a high percentage of shrinkage and therefore adheres well to the minced meat. The protein shells should be moistened before use. The cooking temperature of sausages in such a casing should not exceed 80° C, since at a higher temperature its strength decreases. Viscose casings are resistant to heat treatment and can withstand cooking temperatures of 85-90° C. They are mainly used for cooked sausages.
The process of making natural intestinal casing is quite complex. After washing and cleansing the intestinal raw materials, it is necessary to remove excess layers. The intestinal walls consist of four layers: serous, muscular, submucosal and mucous. Usually, when processing lamb and pig intestines, only the submucosal layer is left, which is strong enough and at the same time so thin that it can be eaten along with the product contained in it. After removing excess layers, the shell is cooled, sorted by quality and size, tied into bundles and preserved. The main types of preservation of intestinal membranes are salting (dry and wet), drying or freezing.
The artificial protein casing is made from animal, collagen-containing raw materials and contains more than 90% . To prepare such a shell, split skins are kept in acid for several days, then in an alkaline solution and crushed. Modern technologies make it possible to use not only split cattle hides, but also other raw materials, for example, cartilage. The Kutizin company in the Czech Republic is one of the leaders in the production of artificial protein shells. In our country, a large plant for the production of artificial protein casing “Belkozin” appeared in the city of Priluki. Sausage in an artificial protein casing has the highest consumer properties; This casing is suitable for any type of sausage. In terms of vapor and gas permeability, it is very close to natural intestinal, but exceeds it in strength. Collagen film can be used in the preparation of delicatessen products of irregular geometric shape, which gives the product excellent taste and good presentation. Sausage casings made of polyester, polyamide, polypropylene and polyethylene are often called plastic, polymer or synthetic. The raw materials for the production of these sausage casings come from chemical or petrochemical plants.
Classification of sausage casings
The first sausage casing that appeared in production was natural intestinal casing. Intestinal raw material is a natural material, due to which the taste of sausage in such a casing remains the most preferable. But when working with such a shell, it is quite difficult to create normal conditions, since this raw material has an unpleasant odor and high humidity. Therefore, this led to the need to create artificial shells. In the 1930s, the development of artificial protein and cellophane casings began. Sausage in an artificial protein casing has the highest consumer properties; this casing is suitable for almost any type of sausage. Corrugated casings of small diameter are produced for sausages, sausages, and smoked sausages; they are edible. Collagen film is used in the production of delicacy sausage products of irregular geometric shape, which gives the product a decent presentation.
Cellulose and viscose-reinforced casings are also widespread. Cellulose casings can be transparent or tinted to match the color of smoked sausage. Their advantages are high extensibility, uniformity of diameter and ability to shrink. Cellulose casings typically contain cellulose, glycerin and water. Viscose-reinforced shells with a polymer coating are characterized by a high degree of shrinkage. The plastic layer in such shells serves as protection against the penetration of oxygen, water vapor, smoke and other substances and prevents weight loss during heat treatment and storage.
Recently, polymer shells have been very popular - polyamide, polyvinylidene chloride, polyester. The vapor and gas permeability of these shells is close to zero, which allows the heat treatment process to be carried out with virtually no losses and ensures a longer shelf life of the product. Polymer shells are very durable, elastic, heat-shrinkable; can be either colored or colorless, single-layer or multi-layer.
Multilayer shells have also become widespread. They allow you to increase the shelf life of products and reduce the risk of biochemical and microbiological spoilage, as they have better barrier properties than single-layer casings. They usually consist of a layer of polyamide, then a layer of polyolefin and a layer of polyamide. Polyamide is a good barrier to gases (including oxygen, the penetration of which contributes to product spoilage), but is permeable to steam and moisture.
For the production of various sausage products (semi-smoked, raw smoked, etc.) as well as in the production of some types of semi-finished products (kupat, minced meat, etc.), various types of sausage casings are used. Each of them has its own purpose and its own technological properties.
These are intestinal processed kits or part of kits for all types of slaughtered animals. All intestinal semi-finished products must comply with the technical specifications or GOST “Processed intestines” and must be produced in accordance with the technological instructions for processing intestinal raw materials. In this case, they are guided by the rules of veterinary and sanitary examination, as well as the sanitary rules in force in the meat and poultry processing industry.
Cattle intestinal kit ( GOST 16404-70, GOST 16335-70 and others):
Chereva - used for the production of boiled sausages, frankfurters and sausages, liver, semi-smoked, boiled-smoked and fried sausages.
They can be presented in the form of bundles or bundles. There are 1st and 2nd grades, and there are also salted, dry and dry-salted.
Sinyuga - used for the production of boiled sausages and hams. They are divided into wide, medium and narrow, sometimes salted and dry, often put in packs of 10 pieces.
Prokhodniki - used for the production of boiled-smoked and uncooked smoked sausages.
Esophagus - used in the production of cooked sausages. Rarely collected.
Circle - used for all types of sausages. Depending on the diameter it is divided into 1-2-5 calibers. The shell is very durable and behaves well during production and storage.
Bladder - used in the production of high-grade boiled sausages and brawn. Depending on the size, they are wide, medium, narrow, dry or salted.
Porcine intestinal kit ( GOST 17286-71):
Chereva - used for all types of sausages. Divided by caliber wide medium narrow, grades 1 and 2, used fresh, dry and salted. Available in bunches or bundles.
Bladder - used for production. They are divided by caliber into wide, medium and narrow, and are produced in dried and salted form.
Intestinal set of small ruminants ( GOST 16406-70):
Chereva - used for the production of sausages. A very valuable raw material, produced in the form of bunches or bundles, salted or dry.
Sinyuga - used for all types of boiled sausages and brawn. There is a wide narrow medium one, produced in dry, salted form.
Horse intestinal kit:
Chains - only these are collected from horses.
Artificial shells. At the moment, there are a great variety of different artificial shells, different shapes and sizes, appearance, color, etc. Now, in order:
Cellulose sausage casings are used for the production of boiled sausages, brawn and jellies. Products made using these casings have a short shelf life because they are easily permeable to air oxygen, water, ultraviolet rays, and microorganisms. The main raw material for their production is paper; they are also not mechanically strong enough and cannot be corrugated.
Protein sausage casings - they are used for the production of all types of sausages, but their use for boiled sausages is not advisable. Among these shells are edible shells. The main raw material for their production is cattle connective tissue or some layers of animal skins that are not suitable for other industries. The advantages of these casings: increased shelf life, can be used for smoked products, attractive appearance, corrugation is possible.
Polyamide sausage casings - used for cooked sausages and hams. The main raw materials for their production are organic polymers. The advantages of this casing: high mechanical strength, uniformity of caliber, wide range of colors, it is possible to apply any color and graphic information to the surface, the possibility of corrugation, ease of clipping loaves, the possibility of hand knitting, high elasticity, good heat shrinkage, increased shelf life of finished products, safety taste and aroma of products, is easily separated from the product, and prevents the penetration of foreign odors into the product.
Fibrous sausage casings - used for premium sausage products. This is a combined casing based on long-fiber paper coated with viscose (regenerated cellulose). It is very durable, the finished product in this casing has an extended shelf life (up to 90 days), and it has a beautiful appearance.
The barrier highly elastic sausage casing BIOLON SP is made from a mixture of polyamide and polyethylene; a special feature is the production of a spherical and nut-shaped product using a press (cooked sausages, meat rolls, pates, processed cheese). Areas of application: . Me..
calculated individually
The smoke-permeable sausage casing BIOLON SMOK 100 is used in enterprises for packaging boiled, cooked-smoked and semi-smoked sausage. Areas of application: . Meat processing plants (sausage factories); . Trade (supermarkets, hypermarkets, markets, wholesale warehouses). Properties: ..
calculated individually
The smoke-permeable sausage casing BIOLON SMOK 50 is widely used in meat processing plants in the production of smoked sausages and meat rolls. A distinctive feature is average smoke permeability, which ensures both taste and aroma during smoking and long-term storage of the product. Spheres app..
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Polyamide barrier sausage casing BIOLON LT is intended for cooked sausages, hams, pates, and fermented milk products. Made from a mixture of polyamides and polyethylene. Areas of application: Meat processing plants, sausage shops; Farming; Food activities (catering, ca..
calculated individually
Sausage polyamide casing BIOLON MS is intended for boiled sausages, hams, pates, and fermented milk products. When cutting products, it does not allow gaps to form. Made from a mixture of polyamide and polyethylene. Areas of application: . Meat production, sausages...
calculated individually
Collagen casing for Naturin sausages 50 mm, colorless, made from split cattle hides. The product is intended for boiled, smoked and semi-smoked sausages. Areas of application: . Meat-industrial production, sausage shops; . Farming; . Pish..
calculated individually
Collagen casing for sausages 30 meters is intended for packaging sausages and dry-cured sausages. Made from edible material - beef collagen. Areas of application: . Meat production plants, sausage shops; . Farming; . Food action..
calculated individually
Collagen casing for sausages 30 meters is designed for the production of small diameter sausages. This product allows you to produce products of the same size and weight. Made from edible material - beef collagen. Areas of application: . Meat processing plants...
calculated individually
Collagen film for meat rolls 10 meters is used for packaging fish, sausages, pates. Made from edible beef collagen, it gives shape to the product, ensuring its safety, you can make spiral patterns on cuts of the product, and add spices and dried fruits when cooking. ..
calculated individually
Collagen film for meat rolls 100 meters is used to form the shape of deli meats. Its versatility means it is suitable for products of any size. Made from edible beef collagen. You can make spiral designs on the product and add spices and dry...
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Fibrous sausage casing VISKOTEEPAK BRILLIANT is used for filling smoked, boiled and raw smoked products. It has a glossy finish and is made from long-fiber fiber paper. HP-L range - has low adhesion to the product; HP-N &nd..
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Fibrous sausage casing VISKOTEEPAK FLX is intended for boiled, smoked, uncooked and dry-cured products. It differs from other casings in its large filling volume. Areas of application: . Meat production plants, sausage shops; . Food activity...
calculated individually
Fibrous sausage casing VISKOTEEPAK XL is used mainly in meat processing plants for packaging various types of sausages. The product is made of fibrous paper. Areas of application: . Meat production plants, sausage shops; . Food activities (catering, cafes, restaurants); ..
calculated individually
The fibrous casing of VISKOTEEPAK CRF sausage differs from protein casings in its elasticity. Designed for boiled, smoked and raw smoked sausage products. Areas of application: . Meat production plants, sausage shops; . Food activities (catering, cafe, restaurant...
calculated individually
Cellulose casing for sausages 30 meters is designed for packaging any type of sausages and small sausages, made from cotton cellulose. Areas of application: . Meat processing plants, sausage production; . Food activities (catering, cafes, restaurants); . Trade..
The variety of sausage casings is determined by the methods of heat treatment and the specifics of further storage of finished sausages. Currently, the following types of sausage casings are used - and (, cellulose, polyamide, fibrous).
We will try to classify sausage casings by type of sausage (which ones are best suited for which type), by the type of heat treatment of sausage products and by shelf life.
1. By heat treatment method. All sausage casings can withstand heating up to 75-80 C. But for higher temperatures - for example, for grilling or baking in the oven, natural casings are more suitable ( guts).
Below is a list of methods for heat treatment of sausages and the most suitable casings for each case:
a) Frying, baking sausages (in a frying pan, grill) - , , .
V) Smoking sausages (hot and cold)- , cellulose casing.
G) Drying and curing sausages- , , fibrous membrane.
2. By type of sausage casings can be grouped something like this (casings are listed in descending order of preference for use for each specific type of sausage):
Storage for up to 10 days after heat treatment - sausages in collagen and cellulose casings after smoking.
Storage up to 15 days - sausages in a polyamide multilayer barrier casing.
In sausage production, natural intestinal and artificial casings are used.
Natural shells. Natural casings are made from parts of the digestive tract of cattle, small ruminants and pigs. Mainly used are intestinal films (blue), small-caliber and non-standard-length intestines, mesenteric processed lamb casings, as well as serous membranes along with the muscle layer, removed from pig and lamb small intestines. The bladder is also used (for example, for Mortzdella sausage). Interestingly, one of the first casings for sausage was the skin from the neck of chickens.
Sausages in natural casings are liked by consumers due to their appearance; Some consumers claim that this type of sausage has a better flavor than casingless sausage. Smoke penetration is greater in sausages with natural casings; This is probably due to differences in taste. However, there are no significant differences in the chemical composition of Frankfurt sausage processed in natural and cellulose casings when the same mince was used.
Natural casings can be made from dry and salted raw materials. Sewn and glued casings are widely used for boiled, liver, blood and semi-smoked sausages, frankfurters, and small sausages; natural blue films - for wrapping formed loaves of stuffed sausages and ham products.
When gluing sausage casings, the natural property of the intestines is used - the ability of the walls to stick together during the drying process (without the use of adhesives).
The casings are prepared in a separate room. Salted intestinal products are cleaned of salt by washing in running water for 10-15 minutes, after which they are soaked in warm water (30-3 5 ° C). After which they are unwound, then the intestines are cut lengthwise, the resulting tape is wound in a spiral onto a blank so that the edges of the tape overlap each other and cover the holes, then the second layer of tape is wound. The glued shell is dried at room temperature or in the open air for 5-7 hours. In an electrically heated dryer, the process is reduced to 2-3 minutes. The dried shell is removed from the blank, chilled, and tied into packs of 50 pieces. For stitching, narrow beef casings, previously dried and set aside, are cut lengthwise along the back (convex side) using a special device. To avoid drying out and straightening, the intestinal strip is wound into a roll. Two to four strips of intestines, depending on the width, are sewn into one fabric, from which they are then sewn into loaves 45 cm long, no more than 90 mm in diameter, with a rounded blind end.
Dry beef and pork bladders are immersed in warm water for 10-15 minutes. Bubbles of small and large capacity are also processed into cross-linked casings. Dry, set aside beef and pork bladders are sewn together in the shape of a torpedo, capercaillie (pouch) or ring. The stitched shells are placed in packs of 50 pieces; Before stuffing the minced meat, they are moistened and turned inside out. Other types of intestinal products are soaked in running or frequently changed cold water until they are completely softened for 12-16 hours.
To improve the sanitary condition of natural casings and reduce the content of microorganisms, it is recommended to treat them as follows: washed intestinal products are soaked in a 4% solution of lactic or tartaric acid for 8 hours, then washed in cold water and neutralized with a 1% solution of tripolyphosphate (ph-8) for 12 hours. The strength of the shells after such treatment does not decrease.
Before use, natural intestinal casings are sorted by size and length, cleaned of contaminants if detected, and checked for defects. Intestinal products should be moist, with a characteristic odor and color. Intestinal membranes with remnants of mucous, fat, dirt, with putrefactive and other foreign odors, less than 25 cm in length, not sorted by caliber, with uncut holes and larvae of worms, gadflies, skin beetles, and also fragile are not allowed for use. Non-through damage to walls that can withstand air pressure up to 9.8×10 Pa is allowed.
For the production of grade II sausages, casings with salt stains, as well as traces of rust and rubella are allowed.
The prepared intestinal membrane must be used within 2 hours of operation of the syringe. If the use of the casing is delayed, it should be preserved with salt and stored at 5-10°C.
Artificial shells. The following artificial casings are used in sausage production: cellulose, fibrous, protein, paper, edible (alginate, pectin, protein) and casings made of synthetic polymeric materials.
Cellulose casings made from a special type of cotton fluff, which is pre-dissolved. Pure cellulose casing is usually used for sausages that are not colored or will be colored with dye in a Jordan digester. The color of the sausage can be enhanced by using colored cellulose casings or by adding coloring to hot water during cooking. On a small scale, the product can be dipped in a dye for the same purpose. The coloring matter must not penetrate into the product.
Smooth cellulose casings come in a variety of sizes and thicknesses. If it is necessary to obtain the most symmetrical product possible (for example, boneless ham), a poorly stretchable casing is used. Strongly stretchable casings are used to make sausages and meat bread. Thin casings are used for products that have been processed in molds and for pork sausage.
Fibrous membranes. These are the shells that are combined with cellulose fibers; They are strong enough that they are used for large sausages, bread and liverwurst. These shells are either perforated or pierced after extrusion. These casings can be used for round or square shaped products.
All cellulose casings, except those used for Frankfurt and pork sausages, 30 min. soaked in water before injection, which ensures the desired degree of elasticity.
Cellulose casings are standard in size, they can be of any diameter, they tear less, and are less contaminated with bacteria than natural ones. If the shell must remain on the product, then any design is applied to it before injection.
Naturin shells- These are shells made of regenerated collagen. These casings have the properties of both natural and cellulose casings. They are used mainly for dry sausages. These shells stretch and then shrink; they are permeable, which makes them similar to natural ones.
Edible casings have been developed for pork sausage, which are obtained from alginates, pectins, and proteins. In many ways, these casings are similar to natural ones made from sheep intestines.
Products that are not smoked can be extruded into impenetrable casings (such as saran). Casings of this type are especially common for extruding pasty products (liverwurst) and for packaging sandwiches.
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