在当今的香肠生产中，采用了各种类型的肠衣，包括：天然的人造胶原蛋白，纤维素和塑料，以及由胶原蛋白，藻酸盐或藻酸盐-胶原蛋白杂种制成的新型共挤肠衣。从填充到消费者食用产品，肠衣在香肠生产中起着重要的功能性作用。选择正确的肠衣至关重要，因为它会影响香肠的完整性，大小和形状，同时将柔软的，可流动的生肉面糊转化为所需的半刚性香肠。外壳的两个最重要的物理特性是它们的阻隔性能和机械强度。两者都强烈影响消费者对食物的咬感/风味和风味的感知。

目前可食用的肠衣包括天然的绵羊和猪肠以及源自牛皮的胶原蛋白。这篇评论集中在以经济的方式用于高品质香肠共挤出生产的后一种胶原蛋白的各个方面。

当前，这些相对较新的共挤出凝胶仅提供有关pH，蛋白质含量和微生物数量的基本信息，而与诸如粘度，挤出和剪切稀化特性的物理特性无关。这很重要，因为胶原蛋白结构和功能的变化可能是环境因素（例如营养，住房以及年龄和遗传因素）的结果。总体而言，如本评论所述，不断上涨的成本和肠子的短缺以及对犹太洁食和清真产品的需求不断增加，这迫使胶原蛋白制造商寻求性能最佳的替代来源。

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Background

In today's sausage production, various types of casings are employed including: natural, manufactured collagen, cellulose and plastic, as well as the new type of co-extruded casings made of collagen, alginate or alginate-collagen hybrids. Casings play important functional roles in sausage production from stuffing right up until the consumer eats the product. The selection of the right casing is critical as it influences the integrity, size and shape of the sausage while converting the soft, flowable raw meat batter into the desired semi-rigid sausage. The two most important casings' physical properties are their barrier properties and mechanical strength; both strongly affect consumer's perception of bite/snap and flavor.

Currently edible casings include natural sheep and pig intestines as well as collagen originating from bovine skins. This review focuses on the various aspects of latter collagen used for co-extrusion production, of high quality sausages in an economical way.

Currently these relatively new co-extrusion gels come only with basic information about pH, protein content, and microbial counts, but nothing about physical characteristics such as viscosity, work to extrude and shear thinning properties. This is important as variations in collagen structure and functionality can be the results of environmental factors such as nutrition, housing, as well as age and genetics. Overall, the rising costs and shortage of intestines and increasing need for Kosher and Halal products, is putting pressure on collagen manufacturers to look for alternative sources with best performance, as described in the review.