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)...
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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...
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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...
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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...
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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.
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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....
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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 |