1sr International/11th national food engineering congress, , Antalya, Turkey, 7 - 09 November 2019, vol.1, no.70, pp.70
As an alternative to the commonly used natural and artificial materials sausage casings, this research aimed
to compare new casing types made of different fabrics with similar or enhanced properties. The effects of
fabric type, structural features and fabric thread density on the quality of the fermented sausage were studied.
Two different types of traditional sausage with starter culture (SC) and without starter culture (WSC) were
produced, and the sausage dough was filled into 6 different casings materials including natural (intestine),
artificial (collagen) and 4 different fabric materials (100% cotton case with NE20 yarn number (YN) , 100%
cotton case with NE30 YN, 100% polyester case with NE20 YN, 35% cotton / 65% polyester with NE50 YN
). After filling, the sausages were allowed to ferment for 12 days and then stored at +4 ° C for up to 32 days.
Then the sausages were subjected to some physicochemical (% dry matter, ash, protein, fat content, TBA, pH
and color) , microbiological( TMAB, LAB, yeast and molds counts ) and sensory analyses during the
fermentation (at 2nd, 4th, 6th and 12th days) and the storage (at 18th and 32th days) periods.
In 32th day , TMAB, LAB and yeast & mold counts were in the range of 8.30-9.15 log cfu/g, 8.20-8.22 log
cfu/g 4.41-6.94 log cfu/g in the samples respectively. pH values, % dry matter, % ash, % weight loss, %
protein and fat values were between 4.91-5.40, 77.29 -79.90 %, 3.82-4.59%, 37.87-41.22%, 41.40-47.85%
and 26.43-29.58% respectively in the samples while TBA values were in the range of 0.48-0.67 mg
malonaldehyde/kg. Moreover, L*, a* b* color values of the samples were between 48.38-45.12, 6.14-8.98
and 10.80-13.05 respectively. According to the results of sensory analysis, K2 sample [collagen casing with
SC] was the favorite sausage, while K3 [100% cotton case with NE20 YN with SC ] sample was the most
popular sausage among cloth casing sausages.
In short article proposes that innovation in mixing the components of casing tissue designed for sausages
may enhance the quality parameters of the sausage which results in better perception of consumers.