Influência do tipo de envoltório (tripa) sobre as propriedades físicas da linguiça calabresa durante o armazenamento

Abstract

Calabrian sausage is a meat derivative that is very popular with consumers and can be embedded in casings, from natural sources (such as from bovine and pig’s intestines) or artificial sources (developed with edible and non-edible polymers). The sausage casing also has a protective function, and therefore, characteristics such as the type of material, thickness, color, and texture can influence the stability of the Calabrian sausage. Thus, this work evaluated the Calabrian sausage’s physical properties embedded in natural salty bovine casings and edible collagen casings, stored at room temperature for 90 days. For this, samples of Calabrian sausages from Patos de Minas slaughterhouse um the region of Minas Gerais were used, which were evaluated during the period of 0, 18, 36, 54, 72 and 90 days for color (L*, a* and b *), pH, instrumental texture (shear strength and TPA profile) and moisture. The casings were also evaluated for thickness and mechanical resistance in a texturometer. The natural casings showed changes in luminosity (L* from 37.28 to 51.01), pH (6.21 to 5.92), shear force (105.80 to 60.18) and texture profile (hardness of 15.74-177.72 and chewiness from 492.20 to 3692.56) over time, with no significant difference for moisture (51.34-50.79%). For the artificial casings, changes were observed in luminosity (L* from 41.33 to 55.59), pH (6.22 to 5.87), humidity (52.47 to 41.75 %), shear force (72.29-50.82 N) and texture profile (hardness from 14.87 to 240.18 N and chewiness from 304.30 to 4910.00) during the analyses. It was possible to observe that the use of different casings provided a slightly darker color for the sausages with natural salted bovine casings and did not interfere with the pH and moisture of the samples. In the same way, the type of casings did not significantly influence the shear strength. On the other hand, the texture profile (TPA) showed greater hardness and chewiness for the sausage embedded in collagen casing, without relevant changes for the others. Although the collagen casing is thicker than the natural bovine casing, there were no significant differences in mechanical strength, suggesting a similar performance in the application in cooked sausage products. Therefore, both casings are recommended for the production of Calabrian sausage.