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dc.contributor.authorMarcos, Begonya
dc.contributor.authorGou, Pere
dc.contributor.authorArnau, Jacint
dc.contributor.authorGuàrdia, Mª. Dolors
dc.contributor.authorComaposada, Josep
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-06-15T09:03:09Z
dc.date.available2022-03-24T12:00:15Z
dc.date.issued2020-05-16
dc.identifier.citationMarcos, 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.ca
dc.identifier.issn0309-1740ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/847
dc.description.abstractThe 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.ca
dc.format.extent28ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofMeat Scienceca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleCo-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating compositionca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDINIA/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/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2020.108184ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/