Edible film coatings for the packaging of pre-cooked poultry meat products (frankfurters)

Monday, March 21, 2016

Authors: Anna Kurucz, Ernő Gyimes



1. Summary

Cooked, seasoned meat pulp stuffed into intestines, i.e., frankfurter is also a popular products in Hungary. For the production of the packaging of the product, large amounts of artificial casings are used, which is peeled off in the households or manufacturing plants, and the casing is then thrown into the waste with no recycling. By using a suitable coating of plant origin, the amount of waste, as well as the cost of production can be reduced, therefore, improving the competitiveness of the product. Of the materials that may be relevant, food industrial use of alginates is quite diverse, however, they are not known as frankfurter casings. In this paper, a new and innovative frankfurter production technology is presented, which was tried at Merian Foods Kft., based in Orosháza. Based on the experience gained during pilot productions, alginate casing proved to be suitable for the preparation of pre-cooked poultry meat products (frankfurter). Therefore, after gaining industrial experience, alginates can present an alternative to the protein- or cellulose-based artificial casings used today.



2. Introduction

Market demands, the technological level and the need to protect the environment all encourage the poultry industry to use such procedures and technologies in the area of processing that, in addition to satisfying market demands, reduce environmental pollution (the emission of harmful substances) to a minimum, in an environmentally friendly way.

Technical innovation is evolving rapidly in the area of food packaging, enabling safe packaging of products, and thus ensuring longer shelf life. Natural and artificial casing of different diameters are packaging materials of primary im­portance in the production of pre-cooked meat products, including frankfurters. The raw material of currently used artificial casings is either protein or cellulose.

Our experimental work is focused on a new area, al­ginate-based hydrocolloid technology, the essence of which is that, instead of the current cellophane and di­gestible casings, products - in this case, frankfurters made of poultry - are wrapped in a casing obtained from algae. The product thus obtained is uncondition­ally suitable for human consumption and, in addition, the preliminary expectation is that the energy con­sumption of frankfurter production will to be lower.

The sodium alginate (Na-ALG) intended to be used is obtained from the cell wall of marine brown algae. During the process of gelling, calcium causes water-soluble Na-ALG to convert into a heat-resistant and water-insoluble substance.

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