Innovative approaches to improving the barrier properties of natural sausage casings

Innovative approaches to improving the barrier properties of natural sausage casings

This article explores the potential to enhance the quality of natural sausage casings through treatment with aqueous extracts derived from plant materials, specifically oak bark, cinquefoil roots, and common tormentil roots. Natural casings are essential in sausage production, providing a protective...

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Bibliographic Details
Main Authors: I. Simonova, U. Drachuk, B. Halukh, I. Basarab, H. Koval, Y. Nutskovskyi
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2024-10-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
natural sausage casings, barrier properties, plant extracts, oak bark, cinquefoil roots, tormentil roots, fat permeability, vapor permeability, water permeability, sausage production.
Online Access:https://nvlvet.com.ua/index.php/food/article/view/5251
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