Development of edible sausage casing utilizing okra (abelmoschus esculentus) mucilage/
Valerie A. Abantao, Leila Cassandra G. Cetron, Famela L. Cortez, and Portia Mae P. Eduardo.--
- Manila: Technological University of the Philippines, 2025.
- xvi, 222pages: 29cm.
Bachelor's thesis
College of Industrial Technology.--
Includes bibliographic references and index.
This study utilized okra (Abelmoschus esculentus) mucilage, specifically from 'rejected' pods, as a key biopolymer for developing edible sausage casings. The aim is to provide the food industry, particularly sausage manufacturers, with a sustainable, cost-saving, and environmentally friendly alternative. It also offers new market opportunities for okra farmers and caters to health-conscious consumers. The process involved several steps including washing, soaking, dehydrating, grinding, sieving, rehydrating, filtering, dispersing, casting, drying, forming, and packaging. FTIR analysis confirms the presence of polysaccharides, affirming its film-forming properties, with okra powder having 9.593% moisture content. The edible film or casing derived had 48.25% moisture content, 0.577% water activity, and pH of 5.72. Color parameters were L* 52.00, a* 3.36, and b* 22.90. Microbial analysis had safe levels, coliforms <10 CFU/g, total plate count <250 CFU/g, E. coli <1.8 MPN/g, and yeasts and molds <100 CFU/g. Shelf-life test with accelerated analysis for 11 days (equivalent to approximately one month real-time) at ambient, refrigerated (4°C), and high-temperature (40°C) storage conditions indicated consistent appearance, texture, and microbiological safety, with APC and YMC well below standard limits. The film had medium absorbency (478.67%), adequate thickness (0.22 ± 0.01mm), tensile strength of 0.41 MPa, and elongation at break of 91.61%, indicating flexibility. Thermal testing revealed good performance under dry heat. Sensory testing with 70 potential consumers revealed high acceptability across 3 cooking methods (frying, baking, and grilling). Overall, the okra-based casing represents a viable, plant-based alternative to traditional sausage casings, combining safety, functionality, and sustainability.