The aim of the study was to determine the effect of heating rate on biophysico-chemical changes in the quality of scalded chopped sausages produced in casings with varying permeability. In the production of the experimental sausages natural casings (chitterlings) and artificial impermeable casings (polyamide - polyethylene) were used. Thermal processing of sausages was conducted under the following conditions: traditional pasteurization (70°C) for sausages in natural casings and artificial impermeable casings, and deep pasteurization (90°C) and mild sterilization (110°C) for sausages in artificial casings only. The quality of experimental sausages was assessed on the basis of the volume of cooking loss, as well as jelly and fat drip, texture parameters (shear force), physical parameters of color (L*, a*, b*), peroxide and acid values and the content of thiamine (vitamin B₁). Results of the study showed that the adopted factors of technological variation differentiate changes in the analyzed quality features. Among the main factors of technological variability, i.e. different temperature of sausage heating, the process of sterilization in particular has both an advantageous and undesirable effect on the quality of the final product. The justification for the technological application of casings with different permeability and differentiated heating rates of sausage is related primarily toward the extension of their shelf life.
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