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      • Record: found
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      Is Open Access

      Effect of collagen casing on the quality characteristics of fermented sausage

      research-article
      Author(s): , , , , *
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      Publication date (Electronic):
      Journal: PLoS ONE
      Publisher: Public Library of Science

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          Abstract

          Objective

          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.

          Methods

          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.

          Results

          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).

          Conclusion

          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.

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          Most cited references34

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          The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

          Qian Qian Chen, Baohua Kong, Qi Han … (2017)
          Article 0 comments Cited 72 times – based on 0 reviews     Review now
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            Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

            Yaqing Xiao, Yingnan Liu, Conggui Chen … (2020)
            Article 0 comments Cited 56 times – based on 0 reviews     Review now
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              Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.

              Gaetano Grieco, G Suzzi, E Parente … (2001)
              To evaluate the occurrence and evolution of biogenic amines during ripening of fermented sausages and their relationship with physico-chemical and microbiological properties of the product. Salsiccia and Soppressata were obtained from artisanal and industrial plants in Basilicata and pH, aW, microbial counts and biogenic amine content were measured. A high variability in amine content was observed. 2-Phenylethylamine and histamine were rarely found, while the tyramine, putrescine and cadaverine content increased during ripening. No correlation was found between individual biogenic amine content, microbial counts or physico-chemical parameters. Starter cultures did not necessarily prevent the production of biogenic amines whose total contents were usually higher in Soppressata, a product with a larger diameter and aW compared with Salsiccia. Literature findings on biogenic amine content and the evolution of microbial populations were confirmed. Normal ranges for amine content in Salsiccia and Soppressata are reported.
              Article 0 comments Cited 30 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Xinlei Yan: Role: ConceptualizationRole: Formal analysisRole: VisualizationRole: Writing – original draft
                Le Yang: Role: ConceptualizationRole: Formal analysisRole: VisualizationRole: Writing – original draft
                Yanni Zhang: Role: Data curationRole: Funding acquisitionRole: Methodology
                Wenying Han: Role: Writing – review & editing
                Yan Duan:
                ORCID: https://orcid.org/0000-0002-9554-4240
                Role: ResourcesRole: SupervisionRole: ValidationRole: Writing – review & editing
                A. M. Abd El-Aty: Role: Editor
                Journal
                Journal ID (nlm-ta): PLoS One
                Journal ID (iso-abbrev): PLoS One
                Journal ID (publisher-id): plos
                Title: PLoS ONE
                Publisher: Public Library of Science (San Francisco, CA USA )
                ISSN (Electronic): 1932-6203
                Publication date (Electronic): 3 February 2022
                Publication date Collection: 2022
                Volume: 17
                Issue: 2
                Electronic Location Identifier: e0263389
                Affiliations
                [001] College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
                Cairo University, EGYPT
                Author notes

                Competing Interests: The authors have declared that no competing interests exist.

                Author information
                https://orcid.org/0000-0002-9554-4240
                Article
                Publisher ID: PONE-D-21-28210
                DOI: 10.1371/journal.pone.0263389
                PMC ID: 8812867
                PubMed ID: 35113961
                SO-VID: d747eb3d-f822-4b4d-a6e1-f341005fd6db
                Copyright © © 2022 Yan et al
                License:

                This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

                History
                Date received : 31 August 2021
                Date accepted : 18 January 2022
                Page count
                Figures: 1, Tables: 7, Pages: 15
                Funding
                Funded by: Food Science and Engineering College Science and Technology Plan Project of Inner Mongolia Agricultural University
                Award ID: SPKJ201904
                Award Recipient :
                ORCID: https://orcid.org/0000-0002-9554-4240
                Funded by: Inner Mongolia Natural Science Foundation Program
                Award ID: No.2021MS03012
                Award Recipient :
                ORCID: https://orcid.org/0000-0002-9554-4240
                This work was funded by Food Science and Engineering College Science and Technology Plan Project of Inner Mongolia Agricultural University, China (SPKJ201904) ( https://spy.imau.edu.cn/)and Inner Mongolia Natural Science Foundation Program of China (No.2021MS03012)( http://kjt.nmg.gov.cn/). And Yan D received them. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
                Categories
                Subject: Research Article
                Subject: Biology and Life Sciences
                Subject: Biochemistry
                Subject: Neurochemistry
                Subject: Neurotransmitters
                Subject: Biogenic Amines
                Subject: Biology and Life Sciences
                Subject: Neuroscience
                Subject: Neurochemistry
                Subject: Neurotransmitters
                Subject: Biogenic Amines
                Subject: Biology and Life Sciences
                Subject: Biochemistry
                Subject: Proteins
                Subject: Collagens
                Subject: Biology and Life Sciences
                Subject: Biochemistry
                Subject: Metabolism
                Subject: Metabolic Processes
                Subject: Fermentation
                Subject: Biology and Life Sciences
                Subject: Organisms
                Subject: Eukaryota
                Subject: Animals
                Subject: Vertebrates
                Subject: Amniotes
                Subject: Mammals
                Subject: Swine
                Subject: Biology and Life Sciences
                Subject: Zoology
                Subject: Animals
                Subject: Vertebrates
                Subject: Amniotes
                Subject: Mammals
                Subject: Swine
                Subject: Biology and Life Sciences
                Subject: Agriculture
                Subject: Animal Products
                Subject: Meat
                Subject: Biology and Life Sciences
                Subject: Nutrition
                Subject: Diet
                Subject: Food
                Subject: Meat
                Subject: Medicine and Health Sciences
                Subject: Nutrition
                Subject: Diet
                Subject: Food
                Subject: Meat
                Subject: Physical Sciences
                Subject: Chemistry
                Subject: Chemical Compounds
                Subject: Esters
                Subject: People and Places
                Subject: Geographical Locations
                Subject: Asia
                Subject: China
                Subject: Biology and Life Sciences
                Subject: Organisms
                Subject: Bacteria
                Subject: Lactic Acid Bacteria
                Custom metadata
                Data Availability All relevant data are within the paper and its Supporting Information files.

                ScienceOpen disciplines: Uncategorized
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                ScienceOpen disciplines: Uncategorized

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