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An Investigation of Commercial Collagen Dispersions and Their Use in Co-Extrusion Sausage Manufacturing

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An Investigation of Commercial Collagen Dispersions and Their Use in Co-Extrusion Sausage Manufacturing An Investigation of Commercial Collagen Dispersions and their use in Co-Extrusion Sausage Manufacturing by Michael A Ioi A Thesis presented to The University of Guelph In partial fulfilment of requirements for the degree of Master of Science in Food Science Guelph, Ontario, Canada © Michael A Ioi, October, 2013 i ABSTRACT AN INVESTIGATION OF COMMERCIAL COLLAGEN DISPERSIONS AND THEIR USE IN CO-EXTRUSION SAUSAGE MANUFACTURING Michael A Ioi Advisor: University of Guelph, 2013 Professor S. Barbut The mechanical, microstructural and thermo-mechanical properties of five collagen dispersions were evaluated to identify differences between commercial products. Collagen films were produced from collagen dispersions, which are used in co-extruded sausage manufacturing. Collagen was rolled into films and then partially dehydrated (brine) or crossed-linked (smoke condensate or glutaraldehyde (GA)). Manipulating the film forming conditions, concentration and contact time, demonstrated that there were some significant differences (p < 0.05) in the mechanical properties when partially dehydrated or cross-linked. The mechanical properties of the dispersions and films demonstrated that there were some differences (p < 0.05) between the commercial collagen preparations. Transmission election microscopy (TEM) imaging revealed that collagen fibers were swollen to varying degrees. The dispersions composition and protein quality appeared to result in differences between commercial products. ii ACKNOWLEDGEMENTS I am deeply indebt to Dr Shai Barbut for providing me with this learning experience. Your guidance and support throughout these last few years have made me a much stronger individual. Another big thanks to my advisory committee, Dr Massimo Marcone and Dr Loong- Tak Lim, for their valued advice and counselling. To Sandy Smith, Lisa Duizer and Shane Walker, thank you for your help and suggestions. I would also like to express my gratitude to OMAFRA for their financial support. I would like to thank my labmates and several members of the Food Science and Animal and Poultry Science Departments. Each of you consistently made yourselves available in my times of need; I appreciate all the patience and sense of community that you gave me. Finally, I would like to thank all those people who were there for me when I left campus. To all my friends, who lifted my spirits and provided me with encouragement. Most importantly, I would like to thank my parents and siblings Don, Karen, Andrew, Lauren and Braden. I apologize if you have felt neglected while I was away at school. You were always in my mind and heart. Thank you all iii Table of Contents Chapter 1 Introduction ............................................................................................................... 1 1.1 References ............................................................................................................................. 3 Chapter 2 Literature Review ...................................................................................................... 4 2.1 Edible Films ........................................................................................................................... 4 2.1.1 Definition and Functionality ........................................................................................... 4 2.1.2 Production ..................................................................................................................... 4 2.1.3 Application in the Meat Industry .................................................................................... 5 2.2 Sausage Casings .................................................................................................................. 5 2.2.1 Traditional Production ................................................................................................... 5 2.2.2 Natural casings ............................................................................................................. 5 2.2.3 Manufactured Casings .................................................................................................. 6 2.2.4 Co-extrusion ................................................................................................................. 7 2.3 Functional Properties of Casings ...................................................................................... 10 2.4 Collagen ............................................................................................................................... 13 2.4.1 Collagen Structure ...................................................................................................... 14 2.4.2 Collagen’s Mechanical and Thermal Properties ......................................................... 17 2.4.3 Collagen Cross-linking ................................................................................................ 19 2.4.4 Collagen Film Forming ................................................................................................ 21 2.4.5 Composite Film Technology and Modifiers ................................................................. 22 2.5 References ........................................................................................................................... 23 Chapter 3 An Investigation of the Mechanical, Thermal and Microstructural Properties of Commercial Collagen Dispersions and Partially Dehydrated Films .................................... 27 3.1 Abstract ............................................................................................................................... 27 3.2 Introduction ......................................................................................................................... 27 3.3 Materials and Methods ....................................................................................................... 29 3.3.1 Ingredients for film formation ...................................................................................... 29 3.3.2 Preparation of film dispersions ................................................................................... 29 3.3.3 Mechanical properties of the collagen dispersions ..................................................... 30 3.3.4 Rheology of film forming dispersion ............................................................................ 30 3.3.5 Differential scanning calorimetry (DSC) ...................................................................... 30 3.3.6 Light microscopy ......................................................................................................... 31 iv 3.3.7 Dehydrated film formation ........................................................................................... 31 3.3.8 Mechanical properties and film thickness ................................................................... 32 3.3.9 Optical property .......................................................................................................... 32 3.3.10 Experimental design and statistical analysis ............................................................ 32 3.4 Results and Discussion ..................................................................................................... 33 3.4.1 Mechanical Properties ................................................................................................ 33 3.4.2 Light Microscope Imaging ........................................................................................... 39 3.4.3 Thermo-mechanical Properties ................................................................................... 42 3.4.4 Optical Transmission .................................................................................................. 45 3.5 Conclusion .......................................................................................................................... 46 3.6 References ........................................................................................................................... 48 Chapter 4 Investigation of the Mechanical, Microstructural and Thermo-mechanical Properties of Collagen Films Cross-linked with Smoke Condensate and Glutaraldehyde 51 4.1 Abstract ............................................................................................................................... 51 4.1 Introduction ......................................................................................................................... 51 4.3 Materials and Methods ....................................................................................................... 53 4.3.1 Study I – Manipulation of Cross-linking Conditions .................................................... 53 4.3.2 Study II – Evaluation of Cross-linked Commercial Materials ...................................... 55 4.4 Results and Discussion ..................................................................................................... 57 4.4.1 Study I – Manipulation of Cross-linking Conditions .................................................... 57 4.4.2 Study II – Evaluation of Cross-linked Commercial Materials ...................................... 62 4.5 Conclusion .......................................................................................................................... 72 4.6 References ........................................................................................................................... 74 Chapter 5 Conclusions & Recommendations .......................................................................
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