Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2025.101444

Dongqing Guan , Xue Yang , Jiamian Tao , Fangke Zhan , Yongjun Qiu , Jiayang Jin , Liming Zhao

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引用次数: 0

Abstract

The packaging of fermented sausages presents significant challenges due to stringent requirements for processing and storage. This study introduces and assesses a novel biodegradable casing developed from polyamide 4 (PA4) and chitosan (CS) for improving the packaging of fermented sausages. The tensile strength (TS), elongation at break (Eb), and water vapor permeability (WVP) of the PA4/CS casing film were found to be 60.83 ± 0.70 MPa, 96.11 % ± 5.11 %, and (6.60 ± 0.30)× 10⁻¹¹ g·m/(m²·s·Pa), respectively. Additionally, PA4/CS casings are less affected by the manufacturing conditions of fermented sausages and are able to maintain their morphology, structure, and mechanical properties. By day 7 of production, the pH and weight loss rates for the PA4/CS casing group stood at 5.03 and 35 %, respectively. Compared to commercial nylon casings, PA4/CS casings effectively promote the loss of moisture from fermented sausages, preserve the textural and color properties of sausages, and promote the growth of fermented microorganisms. The findings from this study underscore the potential of PA4/CS casings to revolutionize fermented sausage production, offering a viable and environmentally friendly alternative to traditional materials.

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新型可生物降解聚酰胺4/壳聚糖强化发酵香肠包装膜

发酵香肠的包装由于加工和储存的严格要求而面临重大挑战。本研究介绍并评价了一种由聚酰胺4 （PA4）和壳聚糖（CS）制成的新型可生物降解的肠衣，用于改进发酵香肠的包装。抗拉强度(TS),断裂伸长率(Eb)和水蒸气渗透率(冻)不仅/ CS套管膜被发现是60.83 ±0.70  MPa, % 96.11±5.11  %,和(6.60 ±0.30 )×10− 11 g·米/ (m2·s·Pa),分别。此外，PA4/CS外壳受发酵香肠生产条件的影响较小，能够保持其形态、结构和机械性能。到生产第7天，PA4/CS套管组的pH和失重率分别为5.03和35% %。与商品尼龙肠衣相比，PA4/CS肠衣能有效促进发酵香肠的水分流失，保持香肠的质地和颜色特性，促进发酵微生物的生长。这项研究的发现强调了PA4/CS肠衣在发酵香肠生产方面的潜力，为传统材料提供了一种可行且环保的替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.