Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (<i>Oreochromis niloticus</i> L.)

OLIVEIRA, Alyne Alves Nunes; GUIMARÃES, Jonas de Toledo; FURTADO, Angela Aparecida Lemos; MESQUITA, Eliana de Fátima Marques de

doi:10.1590/fst.81522

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.81522 copy

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.)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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.

Keywords:
fat replacement; fish sausage; bacterial cellulose; Komagataeibacter xylinus

Independent variables	Coded values		Levels
Independent variables	Coded values	-1.41	-1	0	+1	+1.41
BC (X₁)	Real values	0	2.34	8	13.66	16
Fat (X₂)	Real values	0	1.17	4	6.83	8

Essay	Coded levels		Real values
Essay	X₁	X₂	BC (%)	Fat (%)
1	-1	-1	2.34	1.17
2	-1	+1	2.34	6.83
3	+1	-1	13.66	1.17
4	+1	+1	13.66	6.83
5	-1.41	0	0	4
6	+1.41	0	16	4
7	0	-1.41	8	0
8	0	+1.41	8	8
9	0	0	8	4
10	0	0	8	4
11	0	0	8	4

Essay	Independent variables		Dependents variables
Essay	BC (%)	Fat (%)	Hardness (g)	Cohesiveness	Adhesiveness (g.seg)	Gumminess (g)
1	2.34	1.17	1994.02 ± 192.89	0.78 ± 0.01	-15.83 ± 5.51	1555.72 ± 127.35
2	2.34	6.83	2165.30 ± 122.43	0.77 ± 0.01	-16.18 ± 5.21	1665.47 ± 79.66
3	13.66	1.17	2611.63 ± 86.04	0.75 ± 0.02	-22.03 ± 4.22	1950.01 ± 79.10
4	13.66	6.83	1756.32 ± 132.24	0.72 ± 0.02	-21.23 ± 4.76	1264.93 ± 88.51
5	0	4	2662.29 ± 139.65	0.78 ± 0.01	-7.08 ± 4.88	2098.03 ± 132.33
6	16	4	1567.75 ± 22.59	0.71 ± 0.02	-33.56 ± 5.46	1127.40 ± 12.89
7	8	0	1861.87 ± 103.75	0.70 ± 0.04	-19.77 ± 6.88	1306.38 ± 57.90
8	8	8	1231.49 ± 28.69	0.70 ± 0.02	-24.16 ± 7.63	846.99 ± 18.85
9	8	4	1673.34 ± 240.86	0.75 ± 0.01	-18.01 ± 3.05	1258.46 ± 168.12
10	8	4	1585.07 ± 99.65	0.76 ± 0.01	-18.61 ± 4.30	1229.28 ± 89.13
11	8	4	1469.56 ± 99.21	0.77 ± 0.01	-18.23 ± 1.62	1131.85 ± 74.15

Essay	Independents variables		Dependents variables
Essay	BC (%)	Fat (%)	L*	C*	hº
1	2.34	1.17	69.72 ± 0.29	14.88 ± 0.38	83.03 ± 0.25
2	2.34	6.83	70.36 ± 0.14	14.83 ± 1.01	87.74 ± 0.12
3	13.66	1.17	71.58 ± 0.26	15.28 ± 1.29	82.67 ± 0.65
4	13.66	6.83	72.20 ± 0.37	15.53 ± 0.63	86.78 ± 0.85
5	0	4	69.30 ± 0.30	14.56 ± 1.71	88.55 ± 0.10
6	16	4	71.30 ± 0.62	14.96 ± 0.67	87.40 ± 0.64
7	8	0	68.83 ± 0.88	15.09 ± 3.15	85.00 ± 0.51
8	8	8	74.22 ± 0.23	13.42 ± 0.67	75.37 ± 0.36
9	8	4	75.16 ± 0.32	14.20 ± 2.83	85.06 ± 0.87
10	8	4	75.39 ± 1.01	14.20 ± 2.21	84.70 ± 0.79
11	8	4	75.34 ± 0.33	13.83 ± 0.17	84.83 ± 0.21

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[1] *Corresponding author: alynealves@id.uff.br