Effect of replacing backfat with microcrystalline cellulose gel on quality of frankfurter
2016
Toni, Doncheva | Okanović, Djordje | Tasić, Tatjana | Plavšić, Dragana | Jelić, Nedjo | Duvnjak, Simo
The aim of this study was to evaluate the effect of different concentrations of dietary fibre Vitacel MCG 0018 Gel (consisting of microcrystalline cellulose - MCC and two different qualities of carboxymethylcellulose - CMC) as backfat substitute on the physico-chemical quality and microbiological stability of frankfurter. Five production series were evaluated to examine the backfat replacement: the control group (C) - a sample with just the addition of backfat (100% fat - 0% Vitacel MCG 0018 Gel); 75% fat and 25% gel (E1); 50% fat and 50% gel (E2); 25% fat and 75% gel (E3); 0% fat and 100% gel (E4). In our research, the moisture content increased (59.69% - 71.07%) and the fat content decreased (23.48% - 9.99%) with increasing backfat replacement by Vitacel MCG 0018 gel. The protein, >10%, (10.18% - 10.35%) and relative content of connective tissue proteins (<20%) content satisfies the criteria of the Rules on the quality of meat products. The relatively low total number of microorganisms (7.96x102 – 1.17x104 CFU/g) confirms that the obtained products (frankfurters) is safe to use. In general, it can be concluded that the replacement of up to 50% backfat with celulose fiber gives sausages almost unchanged properties, while the addition of larger fiber amount leads to decrease of sausage quality.
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