文献类型：期刊文献

英文题名：Novel biodegradable polyamide 4/chitosan casing films for enhanced fermented sausage packaging

作者：Guan, Dongqing[1,2];Yang, Xue[1,2];Tao, Jiamian[1,2];Zhan, Fangke[1,2];Qiu, Yongjun[1,2];Jin, Jiayang[1,3];Zhao, Liming[1,2]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Key Lab Biobased Mat Engn, China Natl Light Ind, Shanghai 200237, Peoples R China;[3]Shanghai Collaborat Innovat Ctr Biomfg Technol SCI, Shanghai 200237, Peoples R China

年份：2025

卷号：47

外文期刊名：FOOD PACKAGING AND SHELF LIFE

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001433647400001)】；

基金：This study was supported by the Research and Development of Technical Standards Project (21DZ2205900) , the Young Scientists Fund of the National Natural Science Foundation of China (32102003) , the 111 Project (B18022) , and the Open Project Funding of the State key Laboratory of Bioreactor Engineering, ECUST (ZDXM 2019) .

语种：英文

外文关键词：Fermented sausage; Casing film; Polyamide 4; Chitosan

摘要：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)x 10-11 g & sdot;m/(m2 & sdot;s & sdot;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.