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.
| Published in |
International Journal of Nutrition and Food Sciences (Volume 3, Issue 6-1)
This article belongs to the Special Issue Optimizing Quality and Food Process Assessment |
| DOI | 10.11648/j.ijnfs.s.2014030601.15 |
| 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), 2014. Published by Science Publishing Group |
Whey, Whey Protein, Film, Casingscollagen, Cross Linking Agents, Moisture Content
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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
ACS 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
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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Download@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://article.sciencepublishinggroup.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}
}
TY - JOUR 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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