Properties of different poultry skins sources in relation to co-extruded sausage casings

Casings are an essential component in the transformation of comminuted meat into a finished sausage. Their strength and texture ground determine “bite” perception when eating Traditionally, has been stuffed natural casings, but alternatives, such as cellulose co-extruded collagen casings emerging. Bovine hide split is primary source for casings. However, increase products consumption puts pressure on supply therefore producers searching alternatives. In this study, properties chicken skin preparations from four types birds [fast-growing broilers (42 d), slower-growing (56 broiler breeders (52 wk), laying hens (100 wk)] were investigated by biochemical, physical analyses to obtain important designing new dispersions co-extrusion. SDS-PAGE, rheology, DSC TNBS showed little difference parameters between different types. after salt precipitation, creating strong films breeder hen skins’ was not possible. Creating possible with fast skins, particularly precipitation saturated NaCl. conclusion, slower growing have potential being suitable co-extrusion process. Overall, it feasible form stronger skins than hens. This casings’ dictates initial sensory • Sausage casing final Collagen quality influenced age chicken. Chicken higher thermal stability bovine collagen. sausage