METHOD FOR EXTENSION OF STORAGE LIFE OF COOKED SAUSAGES IN PROTEIN CASING Russian patent published in 2012 - IPC A23B4/20 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for storage of cooked sausages in protein casing. The method envisages introduction of an additive based on chitosan into the mince during chopping. One dissolves 4% lactic or acetic acid in water, adds dry chitosan to the mixture in an amount of 4%, stirs and maintains the mixture during 24 hours at a temperature of 21-24°C, adds 5-10% of gelatine or soya protein or collagenic natural protein into the produced solution. The produced additive is introduced into the mince in an amount of 0.1-0.5% of the raw material weight.

EFFECT: method ensures meat products resistance to microbial and, especially, to moldy affections and oxidative processes of fats, improves structural-and-mechanical properties and organoleptic indices which allows to extend storage life of cooked sausages in protein casing up to 8 days.

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