dc.contributorOprea, Alexandra Elena
dc.creatorMarchetti, Lucas
dc.creatorMuzzio, Bianca
dc.creatorCerruti, Patricia
dc.creatorAndres, Silvina Cecilia
dc.creatorCalifano, Alicia Noemi
dc.date.accessioned2020-07-21T18:59:36Z
dc.date.accessioned2022-10-15T07:18:05Z
dc.date.available2020-07-21T18:59:36Z
dc.date.available2022-10-15T07:18:05Z
dc.date.created2020-07-21T18:59:36Z
dc.date.issued2017
dc.identifierMarchetti, Lucas; Muzzio, Bianca; Cerruti, Patricia; Andres, Silvina Cecilia; Califano, Alicia Noemi; Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions; Elsevier; 2017; 345-361
dc.identifier978-0-12-811942-6
dc.identifierhttp://hdl.handle.net/11336/109797
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4359547
dc.description.abstractReplacement of animal fat by vegetable or marine oils have been proposed to improve the fatty acid profile of meat emulsions. However, this replacement affects physicochemical and textural characteristics of these products, and the extent of the changes depends on the polysaccharides and non-meat proteins included in the formulation. In this chapter a novel application of bacterial nanocellulose (BNC) to low-fat meat emulsions formulated with high-oleic sunflower oil is discussed, analyzing the effect of BNC on proximate composition, process yield, color, texture, and rheological characteristics. Rheological temperature sweep curves showed a typical behavior of thermal gelation of meat systems where the main component corresponds to myosin denaturation. Formulations containing BNC showed higher elastic moduli, reflecting the formation of an important three-dimensional network with more solid-like characteristics than the BNC-free control with oil. Addition of BNC produced systems with adequate quality and physicochemical characteristics, similar to traditional sausages formulated with animal fat.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780128119426000170
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/https://doi.org/10.1016/B978-0-12-811942-6.00017-0
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceNanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety
dc.subjectBACTERILA NANOCELLULOSE
dc.subjectLOW-FAT MEAT EMULSIONS
dc.subjectRHEOLOGY
dc.subjectTEXTURE
dc.titleImpact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:ar-repo/semantics/parte de libro


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