Due to the defects of collagen casing, such as complicated manufacturing process, high cost, easy to crack after cooking, sensitization and unsuitable for specific religious population, sodium alginate and guar gum vegetarian casings were prepared using sodium alginate and guar gum as film-forming substrate with glycerol as a plasticizer and calcium chloride as the crosslinking agent. The effects of the proportion of sodium alginate and guar gum, glycerin content, calcium chloride concentration, cross-linking time on properties were studied. The mechanical properties, water resistance and barrier properties and the optimum technological conditions were determined through orthogonal tests. The results showed that the optimal preparation conditions of the casing were sodium alginate-guar gum ratio of 8∶2, glycerol content of 20%, the calcium chloride content of 100 g/L, and cross-linking time for 5 min. Elongation at break of vegetarian casings prepared under these conditions improved significantly, and oxygen and wet resistance were better than normal. Sodium alginate guar gum vegetarian casing can be a novel type of packaging material for the meat casing market which providing a potential theoretical guidance of industrialization with broad application prospects.
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