An Investigation of Commercial Collagen Dispersions and their use in Co-Extrusion Sausage Manufacturing
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.