Effect of collagen casing on the quality characteristics of fermented sausage

PLoS One. 2022 Feb 3;17(2):e0263389. doi: 10.1371/journal.pone.0263389. eCollection 2022.

Abstract

Objective: Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field.

Methods: In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time.

Results: The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05).

Conclusion: In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amines
  • Animals
  • Biogenic Amines / analysis
  • Bioreactors
  • Cadaverine / analysis
  • Collagen / chemistry*
  • Fermentation
  • Food Analysis / methods*
  • Food Handling / methods*
  • Histamine / analysis
  • Hydrogen-Ion Concentration
  • Meat Products / analysis*
  • Phenethylamines / analysis
  • Putrescine / analysis
  • Sheep
  • Tryptamines / analysis
  • Tyramine / analysis

Substances

  • Amines
  • Biogenic Amines
  • Phenethylamines
  • Tryptamines
  • phenethylamine
  • tryptamine
  • Histamine
  • Collagen
  • Cadaverine
  • Putrescine
  • Tyramine

Grants and funding

This work was funded by Food Science and Engineering College Science and Technology Plan Project of Inner Mongolia Agricultural University, China (SPKJ201904) (https://spy.imau.edu.cn/)and Inner Mongolia Natural Science Foundation Program of China (No.2021MS03012)(http://kjt.nmg.gov.cn/). And Yan D received them. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.