Capítulo de Libro
Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
Título del libro: Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety
Marchetti, Lucas
; Muzzio, Bianca; Cerruti, Patricia; Andres, Silvina Cecilia
; Califano, Alicia Noemi
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Otros responsables:
Oprea, Alexandra Elena
Fecha de publicación:
2017
Editorial:
Elsevier
ISBN:
978-0-12-811942-6
Idioma:
Inglés
Clasificación temática:
Resumen
Replacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, and the extent of the changes depends on the polysaccharides and non-meat proteins included in the formulation. In this chapter a novel application of bacterial nanocellulose (BNC) to low-fat meat emulsions formulated with high-oleic sunflower oil is discussed, analyzing the effect of BNC on proximate composition, process yield, color, texture, and rheological characteristics. Rheological temperature sweep curves showed a typical behavior of thermal gelation of meat systems where the main component corresponds to myosin denaturation. Formulations containing BNC showed higher elastic moduli, reflecting the formation of an important three-dimensional network with more solid-like characteristics than the BNC-free control with oil. Addition of BNC produced systems with adequate quality and physicochemical characteristics, similar to traditional sausages formulated with animal fat.
Palabras clave:
BACTERILA NANOCELLULOSE
,
LOW-FAT MEAT EMULSIONS
,
RHEOLOGY
,
TEXTURE
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Capítulos de libros(CIDCA)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Capítulos de libros de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Marchetti, Lucas; Muzzio, Bianca; Cerruti, Patricia; Andres, Silvina Cecilia; Califano, Alicia Noemi; Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions; Elsevier; 2017; 345-361
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