Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

LUCAS MARCHETTI; BIANCA MUZZIO; PATRICIA CERRUTI; SILVINA ANDRÉS; ALICIA CALIFANO

Nanotechnology Applications in Food

Elsevier

Lugar: Amsterdam; Año: 2017;

Animal fat replacement by different oils has been proposed to improve fatty acid profile of meat emulsions. In this worka novel application of bacterial nanocellulose (BNC, 0-0.534 g/100 g) to low-lipid low-sodium meat emulsionsformulated with pre-emulsified high-oleic sunflower oil is discussed. Process yield, water content, water activity, waterholding capacity, color, texture, rheological characteristics, microstructure, and shelf-life were analyzed. Thermorheologicalcurves showed a typical meat system gelation behavior where BNC addition produced a more solid-likethree-dimensional. Water-binding properties and hardness, cohesiveness, and chewiness were improved when up to0.267 g/100 g was added, while further increases had a negative impact on the attributes. ESEM micrographs of thesystems revealed microstructure modifications in accordance to these results. A shelf-life of 45 days was assured. Asa conclusion, pre-emulsified oil with BNC was found to be especially suitable to use as fat mimic in the production ofmeat sausages.