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

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.