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

CALIFANO, ALICIA N.; MUZZIO, BIANCA; ANDRÉS, SILVINA C.; ANDRÉS, SILVINA C.; MARCHETTI, LUCAS; MARCHETTI, LUCAS; CERRUTTI, PATRICIA; CERRUTTI, PATRICIA; CALIFANO, ALICIA N.; MUZZIO, BIANCA

Food Structure

ELSEVIER

Año: 2017

2213-3291

Replacing animal fat with different oils has been proposed to improve fatty acid profileof 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 formulatedwith 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 atypical meat system gelation behavior where BNC addition produced a more solid-likethree-dimensional network. Environmental Scanning Electron Micrographs of thesystems revealed microstructure modifications in accordance with these results. Waterbindingproperties, hardness, cohesiveness, and chewiness increased when up to0.267 g of dry BNC /100 g batter was added, while further additions had a negativeimpact on these attributes. Thus using oil pre-emulsified with BNC as fat mimetic hadno 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.