Safe and shelf-stable natural casing using hurdle technology

摘要: Abstract Safe and shelf-stable natural casing were prepared using a combination of hurdles viz. reduced water activity, packaging gamma irradiation. Washed lamb intestines treated with common salt to reduce activity 0.80 ± 0.02, packed in polyethylene bags subjected gamma-irradiation (5 10 kGy). Control non-irradiated samples had high total viable counts (106 CFU/g), aerobic spores (103 CFU/g), sulphite reducing clostridia potentially pathogenic bacteria such as staphylococci (104 CFU/g) coliforms (102 CFU/g). Treatment radiation resulted dose dependent reduction these microbes. A 5 kGy was sufficient by three log cycles; spore two cycles completely eliminate coliforms. Samples 10 kGy devoid any The the product prevented growth microbes casings during storage at room temperature. Sausages hurdle processed examined for sensory textural properties. It observed that acceptability mechanical strength not affected processing. Our studies indicated safe could be hurdles.