A rethinking of collagen as tough biomaterials in meat packaging: assembly from native to synthetic

Abstract

Due to the high moisture-associated typical rheology and the changeable and harsh processing conditions in the production process, packaging materials for meat products have higher requirements including a sufficient mechanical strength and proper ductility. Collagen, a highly conserved structural protein consisting of a triple helix of Gly-X-Y repeats, has been proved to be suitable packaging material for meat products. The treated animal digestive tract (i.e. the casing) is the perfect natural packaging material for wrapping meat into sausage. Its thin walls, strong toughness and impact resistance make it the oldest and best edible meat packaging. Collagen casing is another wisdom of meat packaging, which is made by collagen fibers from hide skin, presenting a rapid growth in casing market. To strengthen mechanical strength and barrier behaviors of collagen-based packaging materials, different physical, chemical, and biological cross-linking methods are springing up exuberantly, as well as a variety of reinforcement approaches including nanotechnology. In addition, the rapid development of biomimetic technology also provides a good research idea and means for the promotion of collagen’s assembly and relevant mechanical properties. This review can offer some reference on fundamental theory and practical application of collagenous materials in meat products.

Keywords:

• Collagen
• sausage
• cross-linking
• meat packaging
• casing
• collagen assembly

Disclosure statement

No potential competing interest was reported by the authors.

Additional information

Funding

This work supported by the [National Natural Science Foundation of China] under Grant [32102052, 32172249]; and [Tianjin Research Innovation Project for Postgraduate Students] under Grant [2021YJSB216].