01550naa a2200241 a 450000100080000000500110000800800410001902400430006010000230010324502090012626000090033552006930034465000200103765000270105765300240108465300200110865300170112865300290114570000210117470000220119570000290121777300620124621488112023-07-13       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/fst.815222DOI1 aOLIVEIRA, A. A. N.  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]  c2023  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&gt0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p&lt0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.  aFood technology  aTecnologia de Alimento  aBacterial cellulose  aFat replacement  aFish sausage  aKomagataeibacter xylinus1 aGUIMARAES, J. D.1 aFURTADO, A. A. L.1 aMESQUITA, E. DE F. M. DE  tFood Science and Technologygv. 43, e81522, p. 1-7, 2023.