Czech J. Food Sci., 2024, 42(5):364-371 | DOI: 10.17221/114/2024-CJFS

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and contentOriginal Paper

Hongzhen Guo1,2,3,4, Xiaolan Shang1,2,3,4, Yunping Cheng1, Qiuling Li1,2
1 College of Life Science, Langfang Normal University, Langfang, China
2 Hebei Key Laboratory of Animal Diversity, Langfang, China
3 Langfang Key Laboratory of Food Nutrition and Safety, Langfang, China
4 Langfang Key Laboratory of Biological Sample Analysis and Pesticide Residue Detection, Langfang, China

Two different morphologies of nanocellulose – cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour, emulsion stability, texture characteristics and dynamic rheological behaviour of emulsified sausages were analysed. The results indicate substituting fat with nanocellulose led the L* (lightness) and a* (redness) values increased and the b* (yellowness) values decreased of the emulsified sausages. Increasing nanocellulose concentration improved the emulsion stability of the sausages. In terms of emulsion stability, the use of CNFs outperformed CNCs, especially for samples substituted with 50% fat. In terms of texture, emulsified sausages where CNCs replaced fat showed lower hardness, viscosity, and chewiness compared to those with CNFs. The dynamic rheological results indicated that when the fat replacement levels were 10% and 30%, samples using CNFs as fat substitute had slightly higher storage modulus (G') values than those using CNCs. However, for 50% fat replacement, samples using CNFs as fat substitute had significantly higher G' values than those using CNCs, which demonstrates that higher CNFs concentrations are more conducive to the formation of a three-dimensional network structure.

Keywords: nanocellulose; fat substitute; emulsified sausages; morphology; texture; rheological properties

Received: June 12, 2024; Revised: August 13, 2024; Accepted: August 16, 2024; Prepublished online: September 24, 2024; Published: October 30, 2024  Show citation

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Guo H, Shang X, Cheng Y, Li Q. Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content. Czech J. Food Sci. 2024;42(5):364-371. doi: 10.17221/114/2024-CJFS.
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