Go to Top Go to Bottom
Swine Nutrition and Feed Technology
Asian-Australasian Journal of Animal Sciences 1994;7(4): 523-526.
DOI: https://doi.org/10.5713/ajas.1994.523    Published online December 1, 1994.
Studies on the preparation and utilization of hog small intestine II. Effect of salting level on the quality characteristics of small casings
K. T. Lee, H. R. Kim, K. Kataoka
Abstract
This study was carried out to examine the salting and desalting of small casings from hog and to determine the shelf-life during cold storage. The concentration of salt in the casings equilibrated with that of the added salt after 1 day for 10%, after 2 days for 20% after 7 days for 40% salting level. During desalting at 15 and 30째C, residual salt concentrations in the casings decreased to less than 1% after 1 hour for 10% salt, after 12 hours for 20% salt and after 24 hours for 40% salt. The total colony count of the freshly prepared casing was about log10 4.2. The initial microflora of the prepared casings was dominated by lactic acid bacteria. The higher the salting level, the greater the microbial growth was suppressed during 6 months of storage at refrigerator temperature (4째C). A salt content of 20% is satisfactory if the casings are being stored for less than 1 month before being used.
Keywords: Casing; Salting; Quality Change; Hog


Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : jongkha@hotmail.com               

Copyright © 2020 by Asian-Australasian Journal of Animal Sciences. All rights reserved.

Close layer
prev next