Fuente: PubMed "meat" J Sci Food Agric. 2026 Jul 11. doi: 10.1002/jsfa.70763. Online ahead of print.ABSTRACTBACKGROUND: Collagen fibers are commonly used as raw materials for artificial collagen casings/films. Due to the inevitable disruption and reorganization during the processing, the re-prepared films have poorer performances, especially in mechanical properties. This study aims to explore the effects of different sourced hydrocolloids on the film-forming properties of collagen fibers, and also to evaluate the application effects on chilled meat preservation.RESULTS: Different hydrocolloids had various abilities to reduce the viscosity and modulus of collagen fiber dispersions. They improved the mechanical properties of the collagen fiber films, with two proteins (gelatin and soy protein isolate) showing more significant performance in dry tensile strength, while two polysaccharides (chitosan and corn starch) performed better in wet tensile strength. Chitosan and corn starch reduced the swelling ratio of the composite films, relating to their better wet mechanical properties. Different hydrocolloids also enhanced the thermodynamic stability of the films, with gelatin having the most significant effect. The addition of hydrocolloids did not significantly affect the structural integrity of collagen and they promoted the unfolding of collagen fiber bundles to a certain extent. Different hydrocolloids improved the preservation effect of composite films on chilled meat, with two polysaccharide substances having a more significant impact.CONCLUSION: This study analyzed the effects and mechanisms of different sourced hydrocolloids in the fabrication of collagen fiber film. They improved the performances of films to varying degrees and enhanced the preservation effect of chilled meat. This research could provide insights for the use of hydrocolloids in collagen fiber film systems. © 2026 Society of Chemical Industry.PMID:42433137 | DOI:10.1002/jsfa.70763