Use of bacterial cellulose as a fat replacer in emulsified meat products: review

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

doi:10.1590/fst.42621

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Review Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.42621 copy

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

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Abstract

Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.

Keywords:
Komagataeibacter xylinus; nata-de-coco; meat products; low-fat meat products; fat replacers

Reference	Title	Meat products	Concentration	Technological quality attributes
Okiyama et al., 1993Okiyama, A., Motoki, M., & Yamanaka, S. (1993). Bacterial cellulose IV. Application to processed foods. Food Hydrocolloids, 6(6), 503-511. http://dx.doi.org/10.1016/S0268-005X(09)80074-X. http://dx.doi.org/10.1016/S0268-005X(09)...	Bacterial cellulose IV. Application to processed foods	Surimi/hamburger patties/sausage	0.9% / 0.7% / 0.2%	Increased: hardness (surimi)
				Decreased: springiness and gel strength (surimi) energy content and fat (hamburger and sausage)
				Similar to control: sensory acceptability (surimi)
Lin & Lin, 2004Lin, K. W., & Lin, H. Y. (2004). Quality characteristics of chinese-style meatball containing bacterial cellulose (nata). Journal of Food Science, 69(3), SNQ107-SNQ111. http://dx.doi.org/10.1111/j.1365-2621.2004.tb13378.x. http://dx.doi.org/10.1111/j.1365-2621.20...	Quality characteristics of Chinese-style meatball containing bacterial cellulose (nata)	Chinese-style meatballs	10, 20 and 30%	Increased: humidity, cooking loss, Aw, juiciness, WHC
				Decreased: TPA properties, TBARs, WHC cooked, springiness, firmness, shear stress
				Similar to control: fat, chewiness, overall acceptability, emulsion stability
Lin et al., 2011Lin, S., Chen, L.-C., & Chen, H.-H. (2011). Physical characteristics of surimi and bacterial cellulose composite gel. Journal of Food Process Engineering, 34(4), 1363-1379. http://dx.doi.org/10.1111/j.1745-4530.2009.00533.x. http://dx.doi.org/10.1111/j.1745-4530.20...	Physical characteristics of surimi and bacterial cellulose composite gel	Dolphin-fish surimi	5, 10, 15 and 20%	Increased: shear stress, WHC
				Decreased: WHC, hardness
				Similar to control:
Yu & Lin, 2014 Yu, S.-Y., & Lin, K.-W. (2014). Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of frankfurter. Journal of Food Science, 79(6), C1117-C1122. http://dx.doi.org/10.1111/1750-3841.12494. PMid:24888552. http://dx.doi.org/10.1111/1750-3841.1249...	Influence of bacterial cellulose (nata) on the physicochemical and sensory properties of Frankfurt sausage	Frankfurt sausage	10, 20 and 30%	Increased: firmness, fat, L*
				Decreased: shear value, hardness (TPA), firmness (N30), ES, color, a*
				Similar to control: overall acceptability, juiciness, cooking yield, b*
Akoğlu et al., 2015Akoğlu, A., Çakir, İ., Akoğlu, İ. T., Karahan, A. G., & Çakmakçi, M. L. (2015). Effect of bacterial cellulose as a fat replacer on some quality characteristics of fat reduced sucuk. Gida: The Journal of Food, 40(3), 133-140.	Effect of bacterial cellulose as a fat replacer on some quality characteristics of fat reduced Sucuk sausage	Sucuk sausage (dry, fermented and spicy sausage)	5, 10, 15 and 20%	Increased: humidity, overall acceptability, a*
				Decreased: fat, TPA properties, L*
				Similar to control: b*
Marchetti et al., 2017Marchetti, L., Muzzio, B., Cerrutti, P., Andrés, S. C., & Califano, A. N. (2017). Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability. Food Structure, 14, 52-59. http://dx.doi.org/10.1016/j.foostr.2017.06.004. http://dx.doi.org/10.1016/j.foostr.2017....	Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability.	Sausage	0.13, 0.2, 0.27, 0.40 and 0.53%	Increased: water content, hardness (TPA), WHC, cohesiveness
				Decreased: Aw, springiness, L, a, resilience, adhesiveness
				Similar to control: b*, process yield

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