Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.).

Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 22 was used, including 4 axial points and 3 center points, with fat ranging from 0 to 8% and bacterial cellulose ranging from 0 to 13.66%. The variables BC and fat had no significant effect (p>0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p<0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.

Bibliographic Details

Main Authors:	OLIVEIRA, A. A. N., GUIMARAES, J. D., FURTADO, A. A. L., MESQUITA, E. DE F. M. DE
Other Authors:	ALYNE ALVES NUNES OLIVEIRA, UFF; JONAS DE TOLEDO GUIMARAES, UFF; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIANA DE FATIMA MARQUES DE MESQUITA, UFF.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	Food Science and Technology, v. 43, e81522, 2023. 2022-11-25
Subjects:	Fat replacement, Fish sausage, Bacterial cellulose, Komagataeibacter xylinus, Tecnologia de Alimento, Food technology,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148811 https://doi.org/10.1590/fst.81522
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