The oxidative deterioration of sausage and the loss of nutritional value are caused by the following reasons:

(1) Oxygen enters the sausage, causing oxidative browning of the sausage. This change is from outside to inside. First, make the outer sausage lighter and whiter from pink, and then gradually turn grayish brown. When the sausage is cut horizontally, an oxidation circle can be seen. The longer the time, the deeper the oxidation circle.

(2) Meat spoilage caused by bacterial reproduction. Under the protection of the casing, the bacteria outside the sausage will not enter the sausage. The bacteria mentioned here refer to the bacteria in the raw sausage meat, which cannot be completely killed by 80-90 ℃ pasteurization after filling. This sterilization process can only kill most pathogenic bacteria, but can not kill bacillus with good heat resistance. These bacteria reproduce slowly at 0-4 ℃, but if the oxygen resistance of the casing is not good or with the extension of time, it will corrupt the sausage. Thus losing its edible value.

(3) The loss of water in the sausage makes the sausage lose elasticity, the freshness of the sausage decreases, and the taste becomes worse, which requires the casing to have very good water resistance.

(4) The smell of sausage is lost. Losing the smell of sausage requires that the casing has very good gas resistance.

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Whether the use and storage methods of casings are appropriate is also very important to the role of casings. The casing shall be stored in a dry, ventilated and dark place below 25 ℃. Please use according to the method recommended by the casing factory. Improper use will have a bad impact on the quality of sausage.

① The casing is bruised before or during use. In severe cases, the casing will burst during enema or sterilization. In mild cases, the ba