Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability
Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534 g of dry BNC/100 g batter) to low-lipid low-sodium meat emulsions formulated with pre-emulsified high-oleic sunflower...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/57194 |
| Acceso en línea: | http://hdl.handle.net/11336/57194 |
| Access Level: | acceso embargado |
| Palabra clave: | BACTERIAL NANOCELLULOSE LOW-LIPID MEAT EMULSIONS RHEOLOGY TEXTURE WATER-BINDING PROPERTIES https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534 g of dry BNC/100 g batter) to low-lipid low-sodium meat emulsions formulated with pre-emulsified high-oleic sunflower oil is discussed. Process yield, water content, water activity, water holding capacity, color, texture, rheological characteristics, microstructure, and shelf-life were analyzed. Thermo-rheological curves showed a typical meat system gelation behavior where BNC addition produced a more solid-like three-dimensional network. Environmental Scanning Electron Micrographs of the systems revealed microstructure modifications in accordance with these results. Water-binding properties, hardness, cohesiveness, and chewiness increased when up to 0.267 g of dry BNC/100 g batter was added, while further additions had a negative impact on these attributes. Thus using oil pre-emulsified with BNC as fat mimetic had no negative effect on the quality properties of low-fat low-sodium meat sausages. A 45-days shelf-life under vacuum refrigerated storage was assured for this product. |
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