Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality

Abstract

Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings: A - intended for breakfast sausages, B - scalded sausages and, C - dried sausages, were manufactured with the use of glyoxal as a cross-linking agent. The casings properties were analyzed along with the quality of the sausages manufactured in those casings was analyzed. Casing A had higher swelling capacity and water solubility, a* and b* color parameters, wet elongation at break values and lower shrinking temperature. The remaining mechanical and water parameters were comparable to other collagen casings. The ovine casing contained more water, was redder and less yellow compared to the collagen casings while swelling, solubility and water vapor permeability were higher. The sausages in casing A were the softest and had the highest a* and b* color parameters. The results of the sensory analysis indicate that the sausage in casing B exhibited the highest quality in 3-point scale among the tested sausages and was also the most acceptable for judges. The ovine casing was graded as the hardest while cutting and then in mouth. In contrary to the producer's descriptions, the collagen casings were similar in many properties. The differences between sausages in collagen casings were not so distinct as it was expected. Despite our expectations, the sausages in the natural casing were not rated as the best in comparison with sausages in collagen casings in sensory analysis. This article is protected by copyright. All rights reserved.