Data/hora: 14/06/2024 03:49:36

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 25/11/2022
Data da última atualização: | 13/07/2023
Autoria: | OLIVEIRA, A. A. N.; GUIMARAES, J. D.; FURTADO, A. A. L.; MESQUITA, E. DE F. M. DE.
Afiliação: | ALYNE ALVES NUNES OLIVEIRA, UFF; JONAS DE TOLEDO GUIMARAES, UFF; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIANA DE FATIMA MARQUES DE MESQUITA, UFF.
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.).
Ano de publicação: | 2023
Fonte/Imprenta: | Food Science and Technology, v. 43, e81522, p. 1-7, 2023.
DOI: | https://doi.org/10.1590/fst.81522
Idioma: | Inglês
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.
Palavras-Chave: | Bacterial cellulose; Fat replacement; Fish sausage; Komagataeibacter xylinus.
Thesagro: | Tecnologia de Alimento.
Thesaurus Nal: | Food technology.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148811/1/document-frutado-aal.pdf
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15391-1) - UPC - AP - DD -  -  -  - DIS