Bacterial cellulose production and application on a fat replacer on fat-reduced Chinese sausage

Abstract

Bacterial cellulose (BC) produced by Acetobacter xylinum TISTR 976 strain was used as a fat replacer in Chinese sausage and the properties of this product were investigated in the present study. The BC was prepared by fermentation with a coconut medium for 10 days. To remove bacterial cells, the purified BC was soaked in 1% (w/v) NaOH. The bacterial cellulose powder (BCP) was prepared by two methods including soaking in NaOH (BCP-M1) and grinding and soaking in NaOH (BCP-M2). The BC was neutralized, squeezed and kept in -20°C. The frozen BC were freeze dried at -50°C for 8 h. The BC dried product was finally ground into fine powder (diameter 0.5 mm). The second method (BCP-M2) produced the better quality of BC by showing physical appearance, water holding capacity, oil holding capacity were not significant difference from commercial BCP. In addition, BCP-M2 presented non-cytotoxic effect to Vero cell by MTT cytotoxicity. BCP can be replaced for pork fat for Chinese sausage production. The fat contents of Chinese sausage were reduced significantly (1-2%) when BCP was incorporated into the Chinese sausage. Fiber contents were increased significantly in this product compared to those of control (containing no BCP and 24% fat). 1% BCP treatment and control treatment had the higher springiness scores than other samples. Textural hardness was significantly increased for BCP-added treatment. Moreover, the concentration of 1% BCP also increased acceptable sensory qualities. The product shelf life in the vacuum-package was studied at 4°C and room temperature (30±2°C) for 28 days. Thiobarbituric acid value was increased at room temperature storage. When it was stored at 4°C, there is a few changes of concentration of thiobarbituric acid. The result indicated that BCP could be used to replace fat in the production of Chinese sausage.