Sausages are produced by grinding or mincing meat and mixing it with protein, water and various other ingredients. The mixture is then stuffed into a casing providing the sausage with its distinctive shape.
Casings can be of two types, i.e. natural or synthetic. The synthetic casing is made of synthetic material such as alginate, collagen or hybrid gel which have good processing characteristics and enable continuous sausage production in large volumes at lower cost.
Sausages with synthetic casing is often produced by co-extrusion. This means that the casing is applied on the sausage along the process of sausage creation as the meat and the casing gel are passed simultaneously through an extruder.
The gel has a high water content and needs to be coagulated by dehydration with a brine solution such as sodium chloride, dipotassium phosphate or calcium chloride to increase its mechanical properties. After the co-extruder, the sausage is passed through a brine solution for removal of water by osmosis.
The brine is a salt solution that becomes diluted with water from the sausage passing through the brine. To ensure the optimal sausage quality, the salt is added to the brine and kept at the required concentration level. Next, the sausage is forwarded for packing and curing.
Download the application note to learn the details on how Vaisala K-PATENTS® Sanitary Refractometer helps to monitor and control continuously the salt in brine. The measurement brings the following benefits:
Download our application note in PDF by filling in the form.
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