Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.

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ID: 98582
2020
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Abstract
Here we prepared some meat sausages using soybean oil in pure liquid form or pre-emulsified form stabilized with nanocelluloses (NC) to partially replace pork back-fat and investigated the effects of NC types (sisal cellulose nanofiber, cotton cellulose nanofiber, and cotton cellulose nanocrystal) on the physicochemical properties and microstructure of the sausages. The physicochemical properties, including cooking loss, water holding capacity (WHC), textural properties, and rheological behavior, were evaluated. The results show that the sausages with pre-emulsified oil exhibited much-improved water and fat binding capacities, with significantly increased hardness, springiness, and chewiness. Additionally, pre-emulsifying soybean oil provided a more compact structure with smaller cavities. The sausages with different NCs had no significant difference in textural and microstructural properties, whereas they presented different water and fat binding capacities. From the results, it is concluded that NC-based emulsions are a viable fat replacer for meat sausages by providing similar stability and textural attributes.
Reference Key
qi2020microstructureinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Qi, Wenhui;Wu, Junjie;Shu, Ying;Wang, Huiqiang;Rao, Weili;Xu, Hua-Neng;Zhang, Zhisheng;
Journal International journal of biological macromolecules
Year 2020
DOI
S0141-8130(20)30444-X
URL
Keywords
meat sausages nanocellulose physiochemical properties

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