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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/11/2022 |
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Data da última atualização: |
13/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, A. A. N.; GUIMARAES, J. D.; FURTADO, A. A. L.; MESQUITA, E. DE F. M. DE. |
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Afiliação: |
ALYNE ALVES NUNES OLIVEIRA, UFF; JONAS DE TOLEDO GUIMARAES, UFF; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIANA DE FATIMA MARQUES DE MESQUITA, UFF. |
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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.). |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Science and Technology, v. 43, e81522, p. 1-7, 2023. |
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DOI: |
https://doi.org/10.1590/fst.81522 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Bacterial cellulose; Fat replacement; Fish sausage; Komagataeibacter xylinus. |
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Thesagro: |
Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148811/1/document-frutado-aal.pdf
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Marc: |
LEADER 01550naa a2200241 a 4500
001 2148811
005 2023-07-13
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.81522$2DOI
100 1 $aOLIVEIRA, A. A. N.
245 $aEffect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.).$h[electronic resource]
260 $c2023
520 $aBacterial 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.
650 $aFood technology
650 $aTecnologia de Alimento
653 $aBacterial cellulose
653 $aFat replacement
653 $aFish sausage
653 $aKomagataeibacter xylinus
700 1 $aGUIMARAES, J. D.
700 1 $aFURTADO, A. A. L.
700 1 $aMESQUITA, E. DE F. M. DE
773 $tFood Science and Technology$gv. 43, e81522, p. 1-7, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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