{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:16:21Z","timestamp":1789949781678,"version":"4.0.1"},"reference-count":34,"publisher":"Public Library of Science (PLoS)","issue":"2","license":[{"start":{"date-parts":[[2022,2,3]],"date-time":"2022-02-03T00:00:00Z","timestamp":1643846400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Food Science and Engineering College Science and Technology Plan Project of Inner Mongolia Agricultural University","award":["SPKJ201904"],"award-info":[{"award-number":["SPKJ201904"]}]},{"name":"Inner Mongolia Natural Science Foundation Program","award":["No.2021MS03012"],"award-info":[{"award-number":["No.2021MS03012"]}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"\nObjective<\/jats:title>\nFermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field.<\/jats:p>\n<\/jats:sec>\n\nMethods<\/jats:title>\nIn this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time.<\/jats:p>\n<\/jats:sec>\n\nResults<\/jats:title>\nThe results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<\/jats:italic><0.05), while the elasticity in CC group was lower than that in PC group (P<\/jats:italic><0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<\/jats:italic><0.05).<\/jats:p>\n<\/jats:sec>\n\nConclusion<\/jats:title>\nIn conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.<\/jats:p>\n<\/jats:sec>","DOI":"10.1371\/journal.pone.0263389","type":"journal-article","created":{"date-parts":[[2022,2,3]],"date-time":"2022-02-03T18:46:17Z","timestamp":1643913977000},"page":"e0263389","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":9,"title":["Effect of collagen casing on the quality characteristics of fermented sausage"],"prefix":"10.1371","volume":"17","author":[{"given":"Xinlei","family":"Yan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Le","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanni","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenying","family":"Han","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9554-4240","authenticated-orcid":true,"given":"Yan","family":"Duan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2022,2,3]]},"reference":[{"key":"pone.0263389.ref001","article-title":"Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage","author":"Y Liu","year":"2021","journal-title":"Front Microbiol"},{"key":"pone.0263389.ref002","doi-asserted-by":"crossref","first-page":"110351","DOI":"10.1016\/j.foodres.2021.110351","article-title":"Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage","volume":"144","author":"X Luan","year":"2021","journal-title":"Food Res Int"},{"key":"pone.0263389.ref003","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2020\/8718179","article-title":"Biogenic amines and aflatoxins in some imported meat products: incidence, occurrence, and public health impacts","volume":"3","author":"FD Algahtani","year":"2020","journal-title":"J Food Quality"},{"key":"pone.0263389.ref004","doi-asserted-by":"crossref","first-page":"126723","DOI":"10.1016\/j.foodchem.2020.126723","article-title":"Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage","volume":"321","author":"W Jia","year":"2020","journal-title":"Food Chem"},{"key":"pone.0263389.ref005","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/j.ijbiomac.2019.05.182","article-title":"The structure and properties of natural sheep casing and artificial films prepared from natural collagen with various crosslinking treatments","volume":"135","author":"X Chen","year":"2019","journal-title":"Int J Biol Macromol"},{"key":"pone.0263389.ref006","doi-asserted-by":"crossref","first-page":"1286","DOI":"10.3390\/foods9091286","article-title":"Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage","volume":"9","author":"A Serio","year":"2020","journal-title":"Foods"},{"key":"pone.0263389.ref007","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.3390\/foods9081089","article-title":"Hyperspectral imaging coupled with multivariate analysis and image processing for detection and visualisation of colour in cooked sausages stuffed in different modified casings","volume":"9","author":"CH Feng","year":"2020","journal-title":"Foods"},{"key":"pone.0263389.ref008","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.foodcont.2014.11.025","article-title":"Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products","volume":"51","author":"E Ledesma","year":"2015","journal-title":"Food Control"},{"key":"pone.0263389.ref009","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.tifs.2020.06.011","article-title":"Collagen use for co-extruded sausage casings\u2013A review","volume":"102","author":"S Patricia","year":"2020","journal-title":"Trends Food Sci Tech"},{"key":"pone.0263389.ref010","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1016\/j.foodres.2012.07.043","article-title":"Microstructural and textural investigation of various manufactured collagen sausage casings","volume":"49","author":"BA Harper","year":"2012","journal-title":"Food Res Int"},{"key":"pone.0263389.ref011","doi-asserted-by":"crossref","first-page":"109661","DOI":"10.1016\/j.foodres.2020.109661","article-title":"Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings","volume":"137","author":"J Hilbig","year":"2020","journal-title":"Food Res Int"},{"key":"pone.0263389.ref012","doi-asserted-by":"crossref","first-page":"108184","DOI":"10.1016\/j.meatsci.2020.108184","article-title":"Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition","volume":"169","author":"B Marcos","year":"2020","journal-title":"Meat Sci"},{"key":"pone.0263389.ref013","doi-asserted-by":"crossref","first-page":"1342","DOI":"10.1016\/j.foodcont.2016.10.053","article-title":"Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage","volume":"73","author":"K Batpho","year":"2017","journal-title":"Food Control"},{"key":"pone.0263389.ref014","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1080\/10942912.2018.1453837","article-title":"Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovsk\u00e1 klob\u00e1sa) from Serbia","volume":"21","author":"Petrovi\u0107 \u0160kaljac","year":"2018","journal-title":"Int J Food Prop"},{"key":"pone.0263389.ref015","article-title":"Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality","author":"M Zaj\u0105c","year":"2021","journal-title":"J Sci Food Agric"},{"issue":"1","key":"pone.0263389.ref016","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1111\/ijfs.13561","article-title":"Effects of L-lysine\/L-arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages","volume":"53","author":"XX Zhu","year":"2018","journal-title":"Int J Food Sci Tech"},{"key":"pone.0263389.ref017","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/j.lwt.2018.11.081","article-title":"Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage","volume":"101","author":"QF Ge","year":"2019","journal-title":"LWT"},{"key":"pone.0263389.ref018","volume-title":"Study on flavor difference and formation mechanism of Sunite mutton under grazing and house feeding conditions","author":"YL Luo","year":"2019"},{"key":"pone.0263389.ref019","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1016\/j.jff.2018.11.033","article-title":"Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships","volume":"52","author":"HS Kim","year":"2019","journal-title":"J Funct Foods"},{"key":"pone.0263389.ref020","first-page":"493","article-title":"Effect of Lactobacillus plantarum and Lactobacillus fermentum on nitrite concentration and bacterial load in fermented sausage during fermentation","volume":"18","author":"P Esmaeilzadeh","year":"2012","journal-title":"WASJ"},{"key":"pone.0263389.ref021","doi-asserted-by":"crossref","first-page":"109247","DOI":"10.1016\/j.foodres.2020.109247","article-title":"Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages","volume":"135","author":"Y Xiao","year":"2020","journal-title":"Food Res Int"},{"key":"pone.0263389.ref022","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.ijfoodmicro.2015.04.029","article-title":"Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix","volume":"207","author":"V Pisacane","year":"2015","journal-title":"Int J Food Microbiol"},{"key":"pone.0263389.ref023","doi-asserted-by":"crossref","first-page":"300","DOI":"10.1111\/j.1365-2621.1985.tb13386.x","article-title":"Correlations of sensory and instrumental evaluations of roast beef texture","volume":"50","author":"PL Brady","year":"2010","journal-title":"J Food Sci"},{"key":"pone.0263389.ref024","first-page":"138","article-title":"Advance in extraction and purification of aquatic collage and its physico chemical properties","volume":"40","author":"YN Yang","year":"2016","journal-title":"Marine Sciences"},{"key":"pone.0263389.ref025","first-page":"17","article-title":"Edible collagen sausage and its application in meat processing","volume":"10","author":"H. Ya","year":"2007","journal-title":"Meat Industries"},{"issue":"1","key":"pone.0263389.ref026","doi-asserted-by":"crossref","first-page":"108338","DOI":"10.1016\/j.meatsci.2020.108338","article-title":"Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue","volume":"172","author":"Q Chen","year":"2021","journal-title":"Meat Science"},{"key":"pone.0263389.ref027","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.lwt.2016.11.075","article-title":"The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development","volume":"77","author":"Q Chen","year":"2017","journal-title":"LWT\u2014Food Science and Technology"},{"key":"pone.0263389.ref028","first-page":"23","article-title":"Volatiles of Black Pepper Fruits (Piper nigrum L.)","volume":"24","author":"S. D Noura","year":"2019","journal-title":"Molecules"},{"key":"pone.0263389.ref029","first-page":"1","article-title":"Flavor characteristics analysis of four pepper essential oils","author":"MY Duan","year":"2021","journal-title":"Food science"},{"key":"pone.0263389.ref030","article-title":"Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation","volume":"142","author":"RX Wen","year":"2021","journal-title":"LWT"},{"key":"pone.0263389.ref031","volume-title":"Study on metabolic characteristics of methionine and phenylalanine in pig colonic microbe cultured in vitro","author":"FZ Zhang","year":"2015"},{"key":"pone.0263389.ref032","doi-asserted-by":"crossref","first-page":"882","DOI":"10.1046\/j.1365-2672.2001.01322.x","article-title":"Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy","volume":"90","author":"E Parente","year":"2001","journal-title":"J Appl Microbiol"},{"key":"pone.0263389.ref033","doi-asserted-by":"crossref","first-page":"8","DOI":"10.3390\/ma13081835","article-title":"Impact of Nisin-Producing Strains of Lactococcus lactis on the contents of bioactive dipeptides, free amino acids, and biogenic amines in Dutch-Type cheese models","volume":"13","author":"M Garbowska","year":"2020","journal-title":"Materials"},{"key":"pone.0263389.ref034","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2019.108379","article-title":"Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains","volume":"313","author":"E S\u00e4de","year":"2020","journal-title":"Int J Food Microbiol"}],"container-title":["PLOS ONE"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0263389","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,3]],"date-time":"2022-02-03T18:47:06Z","timestamp":1643914026000},"score":1,"resource":{"primary":{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0263389"}},"subtitle":[],"editor":[{"given":"A. M.","family":"Abd El-Aty","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2022,2,3]]},"references-count":34,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2022,2,3]]}},"URL":"https:\/\/doi.org\/10.1371\/journal.pone.0263389","relation":{},"ISSN":["1932-6203"],"issn-type":[{"value":"1932-6203","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,2,3]]}}}