Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability.

Publication date: Available online 4 July 2017 Source:Food Structure Author(s): Lucas Marchetti, Bianca Muzzio, Patricia Cerrutti, Silvina C. Andrés, Alicia N. Califano 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, 0–0.534g of dry BNC/100g 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 0.267g of dry BNC/100g 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. Graphical abstract

Source: Food Structure - July 4, 2017 Category: Food Science Source Type: research