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.--

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Abantao, Valerie A [author]

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TextPublication details: Manila: Technological University of the Philippines, 2025.Description: xvi, 222pages: 29cmContent type:

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BTH TP 370 A23 2025

Dissertation note: College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2025. Summary: 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.

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Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIT	TUP Manila Library	Thesis Section-2nd floor	BTH TP 370 A23 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006333

Bachelor's thesis

College of Industrial Technology.-- Bachelor of science in food technology: Technological University of the Philippines, 2025.

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.

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