Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
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.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Marcos, Begonya, Pere Gou, Jacint Arnau, Mª. Dolors Guàrdia, and Josep Comaposada. 2020. "Co-Extruded Alginate As An Alternative To Collagen Casings In The Production Of Dry-Fermented Sausages: Impact Of Coating Composition". Meat Science 169: 108184. doi:10.1016/j.meatsci.2020.108184.
Grant agreement number
INIA/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00094-00-00/ES/Estudio del efecto de las propiedades de los recubrimientos a base de biopolímeros en la deshidratación de los alimentos/
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS 
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