Título:	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.).
Autor:	OLIVEIRA, A. A. N. GUIMARAES, J. D. FURTADO, A. A. L. MESQUITA, E. DE F. M. DE
Afiliación:	ALYNE ALVES NUNES OLIVEIRA, UFF; JONAS DE TOLEDO GUIMARAES, UFF; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIANA DE FATIMA MARQUES DE MESQUITA, UFF.
Año:	2023
Referencia:	Food Science and Technology, v. 43, e81522, p. 1-7, 2023.
Descripción:	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.
Thesagro:	Tecnologia de Alimento
NAL Thesaurus:	Food technology
Palabras clave:	Fat replacement Fish sausage Bacterial cellulose Komagataeibacter xylinus
DOI:	https://doi.org/10.1590/fst.81522
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)