title: Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions.
abstract: The goal of this study was to validate the commercial feasibility of a novel casing formed from chitosan containing cinnamaldehyde (2.2%, w/v), glycerol (50%, w/w) and Tween 80 (0.2% w/w) under traditional sausage manufacturing conditions. Meat batter was stuffed into both chitosan and collagen (control) casings and cooked in a water bath. Before and after cooking, both casings were compared for mechanical, barrier, and other properties. Compared to collagen, the chitosan casing was a better (P≤0.05) barrier to water, oxygen, liquid smoke, and UV light. In mechanical and other properties, the chitosan casing had higher (P≤0.05) tensile strength, lower (P≤0.05) elongation at break and tensile energy to break, and better (P≤0.05) transparency whereas a similar (P>0.05) water solubility to the collagen casing. Overall, the chitosan casing was less affected by sausage manufacturing conditions than the collagen casing, indicating that chitosan casing has potential as an alternative to the current collagen casing in the manufacture of sausages.
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI, USA; Food Packaging and Handling Program, Food Technology Research Centre, MARDI, 50774 Kuala Lumpur, Malaysia.
authors.forename: Noor Zainah
authors.initials: NZ
authors.lastname: Adzaly
authors.affiliation: Department of Food Science, Florida A & M University, Tallahassee, FL, USA.
authors.forename: Andrea
authors.initials: A
authors.lastname: Jackson
authors.affiliation: Department of Animal Science/Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA.
authors.forename: Iksoon
authors.initials: I
authors.lastname: Kang
authors.affiliation: School of Packaging, Michigan State University, East Lansing, MI, USA. Electronic address: ealmenar@msu.edu.
authors.forename: Eva
authors.initials: E
authors.lastname: Almenar
mesh_terms: D000818:Animals; D002417:Cattle; D048271:Chitosan / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D008461:Meat Products / Q000032:analysis*; D008855:Microscopy, Electron, Scanning
chemical_list: D048271:Chitosan
keywords: Casing; Chitosan; Performance; Sausage manufacturing conditions