Analysis on Damage Causes of the Sausage Casings

After changing the sausage casing salt and the storage temperature (from low temperature storage to room temperature storage) during the producing process of the salted sausage casings, the white gelosis generated on the finished products of the sausage casings during the storage process, and the holes appeared in the position of the white gelosis during use process. The damage causes of the salted sausage casings were analyzed by using organic inspection, analysis of physical properties and chemical compositions, scanning electron microscope and energy spectrum analysis, vibrio parahaemolyticus detection, total number detection of bacterial colony and so on. The results show that:mass propagation of microorganisms caused by the rise of storage temperature was the main reason for the damage of the sausage casings.