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.).

Detalhes bibliográficos
Autor(a) principal: OLIVEIRA, A. A. N.
Data de Publicação: 2022
Outros Autores: GUIMARAES, J. D., FURTADO, A. A. L., MESQUITA, E. DE F. M. DE
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148811
https://doi.org/10.1590/fst.81522
Resumo: 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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spelling 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.).Fat replacementFish sausageBacterial celluloseKomagataeibacter xylinusTecnologia de AlimentoFood technologyBacterial 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.ALYNE ALVES NUNES OLIVEIRA, UFF; JONAS DE TOLEDO GUIMARAES, UFF; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIANA DE FATIMA MARQUES DE MESQUITA, UFF.OLIVEIRA, A. A. N.GUIMARAES, J. D.FURTADO, A. A. L.MESQUITA, E. DE F. M. DE2022-11-25T20:01:32Z2022-11-25T20:01:32Z2022-11-252023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, v. 43, e81522, p. 1-7, 2023.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148811https://doi.org/10.1590/fst.81522enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-11-25T20:01:32Zoai:www.alice.cnptia.embrapa.br:doc/1148811Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-11-25T20:01:32falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-11-25T20:01:32Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv 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.).
title 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.).
spellingShingle 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.).
OLIVEIRA, A. A. N.
Fat replacement
Fish sausage
Bacterial cellulose
Komagataeibacter xylinus
Tecnologia de Alimento
Food technology
title_short 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.).
title_full 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.).
title_fullStr 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.).
title_full_unstemmed 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.).
title_sort 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.).
author OLIVEIRA, A. A. N.
author_facet OLIVEIRA, A. A. N.
GUIMARAES, J. D.
FURTADO, A. A. L.
MESQUITA, E. DE F. M. DE
author_role author
author2 GUIMARAES, J. D.
FURTADO, A. A. L.
MESQUITA, E. DE F. M. DE
author2_role author
author
author
dc.contributor.none.fl_str_mv ALYNE ALVES NUNES OLIVEIRA, UFF; JONAS DE TOLEDO GUIMARAES, UFF; ANGELA APARECIDA LEMOS FURTADO, CTAA; ELIANA DE FATIMA MARQUES DE MESQUITA, UFF.
dc.contributor.author.fl_str_mv OLIVEIRA, A. A. N.
GUIMARAES, J. D.
FURTADO, A. A. L.
MESQUITA, E. DE F. M. DE
dc.subject.por.fl_str_mv Fat replacement
Fish sausage
Bacterial cellulose
Komagataeibacter xylinus
Tecnologia de Alimento
Food technology
topic Fat replacement
Fish sausage
Bacterial cellulose
Komagataeibacter xylinus
Tecnologia de Alimento
Food technology
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-25T20:01:32Z
2022-11-25T20:01:32Z
2022-11-25
2023
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Science and Technology, v. 43, e81522, p. 1-7, 2023.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148811
https://doi.org/10.1590/fst.81522
identifier_str_mv Food Science and Technology, v. 43, e81522, p. 1-7, 2023.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1148811
https://doi.org/10.1590/fst.81522
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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