Effect of Surface Properties of Plastic Casings on Meat Adhesion of Retort Sterilized Fish Sausage

The degree of meat adhesion to different kinds of plastic casings was examined in retort sterilized fish sausages. It was found that the plastic casings of great wettability such as polyvinylidene chloride, polyvinylidene fluoride, polyester and polyamide brought about greater meat adhesion than the ones of low wettability such as polyethylene and polypropylene. If polyethylene casing was modified on its surface by corona discharge or ultraviolet radiation, it brought about much greater meat adhesion than non-modified one. The meat adhesion of modified polyvinylidene chloride which was introduced -COOH groups to the surface of casings became greater. In these two cases the important factors of meat adhesion were not only the wettability but also the functional group introduced to surface of casings. On the other hand, rough surface plastic casings brought about a little greater meat adhesion than smooth surface ones. Physical roughness of plastic casings had less effect on meat adhesion than chemical factor such as functional group.