Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition. (November 2020)

• Record Type: Journal Article
• Authors: Marcos, Begonya; Gou, Pere; Arnau, Jacint; Guàrdia, Mª. Dolors; Comaposada, Josep
• Is Part Of: Meat science. Volume 169(2020)
• Publication Date: 2020-11
• Subjects: Co-extrusion -- Composite coating -- Casing -- Alginate -- Dry-fermented sausage; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108184
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) for the manufacturing of dry-fermented sausages (fuet) with no inoculation of moulds and without a fermentation step (NMNF) and fuet inoculated with Penicillium candidum and fermented (MF). Stuffing into collagen casings resulted in slower sausage drying kinetics compared with alginate coating. No significant differences in aw were observed among the studied casing types for NMNF and MF fuets and for the evolution of the technological and spoilage microorganisms. Fuets coated with A, EA, and PA showed lower pH values than fuets stuffed in collagen casings. No significant differences on sensory properties between casing types were observed. Therefore, alginate coatings would be a feasible alternative to collagen casing from a technological and safety point of view. Highlights: Alginate coatings and collagen casings had quite similar sausage drying kinetics. No remarkable differences on sensory properties between coatings were observed. The safety of dry-fermented sausage was not modified by the use of alginate coatings. Wet alginate films are envisaged as substitute of standard casings in meat products.