I. Core Points to Avoid Nutrient Loss

The main role of casings is to protect the nutrients, flavor, and shape of meat products (such as sausages). Nutrient loss is usually related to the material properties, storage conditions, and processing methods of casings, which can be avoided through the following methods:

1. Select casings with high barrier propertiesMaterial characteristics: Prioritize casings with strong oxygen and water resistance (such as collagen casings, fiber casings, or some synthetic polymer casings) to reduce direct contact between oxygen, moisture, and meat products, and delay fat oxidation, protein degradation, and loss of water-soluble nutrients (such as vitamins).Principle: Oxygen accelerates meat browning and fatty acid oxidation, while water loss leads to dry and hard meat texture and precipitation of flavor substances. High-barrier casings can form a physical barrier.
2. Control storage environmentTemperature and humidity:Natural casings (such as pork casings and sheep casings) need to be refrigerated at low temperature (0-4°C) to avoid protein denaturation and casing brittleness and cracking caused by high temperature;A dry environment (humidity <60%) can prevent the growth of microorganisms (such as mold) and avoid toxin release and meat contamination caused by casing mildew.Light-proof storage: Ultraviolet rays accelerate casing aging and meat oxidation, so it is necessary to store them in light-proof packaging materials (such as aluminum foil bags).
3. Optimize processing technologyAvoid excessive cleaning or soaking: When cleaning natural casings, use cold water for gentle rinsing, and avoid long-term soaking to prevent the loss of water-soluble collagen and affect the casing toughness;Control pickling time and temperature: Excessive salt concentration or too long pickling time will cause meat dehydration. It is recommended to use low-temperature pickling (4-8°C) and shorten the pickling cycle;Control thermal processing temperature: During post-enema cooking or smoking, the temperature should not exceed 85°C to avoid rapid casing shrinkage and cracking, which leads to meat juice leakage and nutrient loss.