International Journal of Nutrition and Food Sciences

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Production of Artificial Sausage Casings from Whey Proteins

Received: 05 October 2014    Accepted: 09 October 2014    Published: 17 October 2014
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Abstract

This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. The work was based on the whey proteins film forming capabilities. The formation of whey protein-based films mainly involved heat denaturation in aqueous solution at 75 -100°C, which produced intermolecular disulfide bonds, which were responsible for film structure. A plasticizer was added to impart flexibility and extensibility of the edible polymeric film. Addition of a cross-linking agent was for the formation of chemical links between molecular chains to form a three-dimensional network of connected molecules. Harvesting of the edible films was done via the casting method.

DOI 10.11648/j.ijnfs.s.2014030601.15
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1, November 2014)

This article belongs to the Special Issue Optimizing Quality and Food Process Assessment

Page(s) 30-38
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Whey, Whey Protein, Film, Casingscollagen, Cross Linking Agents, Moisture Content

References
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Author Information
  • Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere, Box BE 277, Harare

  • Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere, Box BE 277, Harare

  • Department of Food Processing Technology, School of Industrial Sciences and Technology, Harare Institute of Technology, Ganges Rd, Belvedere, Box BE 277, Harare

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  • APA Style

    Bryne Mubururu, Dinga N. Moyo, Perkins Muredzi. (2014). Production of Artificial Sausage Casings from Whey Proteins. International Journal of Nutrition and Food Sciences, 3(6-1), 30-38. https://doi.org/10.11648/j.ijnfs.s.2014030601.15

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    Bryne Mubururu; Dinga N. Moyo; Perkins Muredzi. Production of Artificial Sausage Casings from Whey Proteins. Int. J. Nutr. Food Sci. 2014, 3(6-1), 30-38. doi: 10.11648/j.ijnfs.s.2014030601.15

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    AMA Style

    Bryne Mubururu, Dinga N. Moyo, Perkins Muredzi. Production of Artificial Sausage Casings from Whey Proteins. Int J Nutr Food Sci. 2014;3(6-1):30-38. doi: 10.11648/j.ijnfs.s.2014030601.15

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  • @article{10.11648/j.ijnfs.s.2014030601.15,
      author = {Bryne Mubururu and Dinga N. Moyo and Perkins Muredzi},
      title = {Production of Artificial Sausage Casings from Whey Proteins},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {6-1},
      pages = {30-38},
      doi = {10.11648/j.ijnfs.s.2014030601.15},
      url = {https://doi.org/10.11648/j.ijnfs.s.2014030601.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.s.2014030601.15},
      abstract = {This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. The work was based on the whey proteins film forming capabilities. The formation of whey protein-based films mainly involved heat denaturation in aqueous solution at 75 -100°C, which produced intermolecular disulfide bonds, which were responsible for film structure. A plasticizer was added to impart flexibility and extensibility of the edible polymeric film. Addition of a cross-linking agent was for the formation of chemical links between molecular chains to form a three-dimensional network of connected molecules. Harvesting of the edible films was done via the casting method.},
     year = {2014}
    }
    

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    T1  - Production of Artificial Sausage Casings from Whey Proteins
    AU  - Bryne Mubururu
    AU  - Dinga N. Moyo
    AU  - Perkins Muredzi
    Y1  - 2014/10/17
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.s.2014030601.15
    DO  - 10.11648/j.ijnfs.s.2014030601.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 30
    EP  - 38
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.s.2014030601.15
    AB  - This research and product development work is a contribution to both the Dairy and Meat Industry. The work involved the production of artificial sausage casings from whey proteins. The main objective was to utilize whey, a by-product from cheese production and produce an edible film which can be utilized as an alternative sausage casing material. The work was based on the whey proteins film forming capabilities. The formation of whey protein-based films mainly involved heat denaturation in aqueous solution at 75 -100°C, which produced intermolecular disulfide bonds, which were responsible for film structure. A plasticizer was added to impart flexibility and extensibility of the edible polymeric film. Addition of a cross-linking agent was for the formation of chemical links between molecular chains to form a three-dimensional network of connected molecules. Harvesting of the edible films was done via the casting method.
    VL  - 3
    IS  - 6-1
    ER  - 

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