Comparison between natural and collagen synthetic casings in 'Morcilla de Burgos' blood sausage

机译：“Morcilla de Burgos”血肠的自然和胶原蛋白合成肠衣的比较

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Morcilla de Burgos is a traditional cooked blood product from the region of Burgos, in Spain. Recently, due to some problems in the supply chain of natural casings, the use of synthetic casings was become common. A comparison between synthetic casing (made with collagen) and a natural casing (from pig and cow's intestine) from two producers was performed and monitored during 35 days. Apart from some differences between the two casing materials, synthetic casing can be considered as an alternative to the natural one.

机译：Morcilla de Burgos是西班牙布尔戈斯地区的传统熟血产品。最近，由于自然肠衣供应链中的一些问题，使用合成壳体变得常见。在35天内进行和监测来自两种生产商的合成壳（用胶原制成）和自然壳（来自猪和牛和牛肠）之间的比较。除了两个套管材料之间的一些差异，合成套管可以被认为是自然的替代品。

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《International conference of meat science and technology》|2011年||共4页
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Gomez-Rojo E.M.; Gonzalez J.; Wilches-Perez D.; Melero B.; Oses S.M.; Diez A.M.; Jaime I.; Rovira J.;
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正文语种
中图分类屠宰及肉类加工工业;
关键词
morcilla de burgos; LAB; sensory analysis;

机译：Burgos Morpilla;Lab;Sensery分析;

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1. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure [J] . Diez AM, Urso R, Rantsiou K, International Journal of Food Microbiology . 2008,第3期

机译：高静水压处理的血肠morcilla de Burgos变质
2. Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage [J] . Eva M. Santos, Consuelo Gonzalez-Fernandez, Isabel Jaime, Meat Science . 2003,第2期

机译：西班牙传统血肠Morcilla de Burgos的理化和感官表征
3. Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural sausage casings. [J] . Wieringa-Jelsma T, Wijnker J. J, Zijlstra-Willems E. M, International Journal of Food Microbiology . 2011,第2期

机译：在天然香肠肠衣的3D胶原蛋白基质模型中，通过盐（NaCl）和磷酸盐补充的盐使病毒失活。
4. Comparison between natural and collagen synthetic casings in 'Morcilla de Burgos' blood sausage [C] . Gomez-Rojo E.M., Gonzalez J., Wilches-Perez D., ICoMST 2011;International conference of meat science and technology . 2012

机译：莫尔西利亚·德·布尔戈斯（Morcilla de Burgos）血肠中天然和胶原蛋白合成肠衣的比较
5. Development of a novel sausage casing made of chitosan and its performance under traditional sausage manufacturing conditions. [D] . Adzaly, Noor Zainah. 2014

机译：由壳聚糖制成的新型香肠肠衣的开发及其在传统香肠制造条件下的性能。
6. Rapid detection of staphylococcal thermonuclease on casings of naturally contaminated fermented sausages. [O] . B S Emswiler-Rose, R W Johnston, M E Harris, 1980

机译：快速检测自然污染的发酵香肠肠衣上的葡萄球菌热核酸酶。
7. Avaliação da qualidade tecnológica de envoltório natural suíno utilizado no processamento de lingüiça Toscana Evaluation of the technological quality of natural pork casings used for manufacture of Toscana sausage [O] . Michelle Aparecida Lucini, Luciana Oliveira de Fariña, abiana André Falconi, 2009

机译：用于香肠加工Toscana的猪天然包装的技术质量评价
8. Interactions of Natural and Modified Collagens with Human Blood Platelets. [R] . jimenez, s. a. kronick, p. l. 1977

机译：天然和改性胶原蛋白与人血小板的相互作用。

Comparison between natural and collagen synthetic casings in 'Morcilla de Burgos' blood sausage

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