Abstract
Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.
Highlights
Fermented sausage is one of the common fermented meat products
The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P
The fermented sausages in one group were made by pig casing as packing material (PC group, casing diameter was 22 mm which were purchased from Shunping Qianyuan Electronic Commerce Co., Ltd)
Summary
Due to its unique flavor and taste, it is favored by worldwide consumers [1]. It is usually stored and transported at normal temperature and can be eaten directly without cooking. Many safety risks occur during the processing and storage of fermented sausages, such as oxidative rancidity, pathogenic bacteria and an excessive content of biological amines [2]. The biogenic amine content is a common phenomenon in fermented sausages. The biogenic amine content is regarded as an important indicator for the safety assessment of fermented meat products, and it has been attracting attention from an increasing number of related research groups [4]
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