The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) for the manufacturing of dry-fermented sausages (fuet) with no inoculation of moulds and without a fermentation step (NMNF) and fuet inoculated with Penicillium candidum and fermented (MF).

Stuffing into collagen casings resulted in slower sausage drying kinetics compared with alginate coating. No significant differences in a_w were observed among the studied casing types for NMNF and MF fuets and for the evolution of the technological and spoilage microorganisms. Fuets coated with A, EA, and PA showed lower pH values than fuets stuffed in collagen casings. No significant differences on sensory properties between casing types were observed. Therefore, alginate coatings would be a feasible alternative to collagen casing from a technological and safety point of view.

评估了不含额外添加剂（A），脂肪酸的聚甘油酯（EA）或豌豆蛋白（PA）的共挤出藻酸盐涂层的性能，可替代胶原蛋白肠衣（C）用于制造干发酵香肠（fuet），不接种霉菌，也没有发酵步骤（NMNF），并且用白色青霉菌和发酵液（MF）接种了fuet 。

与藻酸盐涂层相比，填充到胶原蛋白肠衣中会导致香肠干燥动力学变慢。在研究的NMNF和MF羽壳类型以及技术微生物和腐败微生物的肠衣类型之间，未观察到_w的显着差异。涂有A，EA和PA的脚趾的pH值低于填充在胶原蛋白外壳中的脚趾。没有观察到套管类型之间的感官特性的显着差异。因此，从技术和安全的角度来看，藻酸盐涂层将是胶原蛋白肠衣的可行替代方案。