Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties

“…Similar results were reported in a recent study (Schuh, et al, 2013): the firmness 312 increased when MCC was present in the heated sausages after chilling. These emulsion-313 type sausages containing MCC showed, with the exception of 0.3 wt% MCC, 314 significantly higher firmness than the control samples, and the batch containing 2 wt% 315 MCC had the highest firmness, approximately 20% higher than that of the control batch 316 (Schuh, et al, 2013).…”

“…However, the addition of higher concentrations of CMC (2 or 3 292 wt%) significantly weakened the protein network between the fat and meat particles even 293 more by about 50% from 6.13 N/g (control) to 2.75 N/g (3 wt% CMC). This is in 294 agreement with findings of a recent study (Schuh, et al, 2013), which reported a decrease 295 in firmness of bologna-type sausages when high concentrations of CMC (3 wt%) were 296 added to the formulation. Other authors reported a decline in firmness in the first bite, 297 and they hypothesize that this decrease might be due to an alteration in protein-protein or…”

“…These emulsion-313 type sausages containing MCC showed, with the exception of 0.3 wt% MCC, 314 significantly higher firmness than the control samples, and the batch containing 2 wt% 315 MCC had the highest firmness, approximately 20% higher than that of the control batch 316 (Schuh, et al, 2013). The results in low-fat frankfurters showed that the addition of MCC 317 reinforced the firmness of the product in comparison to the control batch (Barbut, et al, 318 1996;Mittal, et al, 1993).…”

“…Only a few studies described MCC as a fat replacer in sausages (Barbut, et al, 1996;362 Mittal, et al, 1993;Schuh, et al, 2013). Low-fat sausages were investigated in these 363 studies.…”

The Impact of Replacing Backfat With Microcrystalline Cellulose Gel on Physico-Chemical and Sensory Quality of Frankfurter

“…Biswas et al (2011) reported that the Microcrystalline cellulose extracted from wood pulp, bamboo, wheat, cottonseed hulls improves water holding capacity, and modifi ed cellulose (MC, CMC, MHPC) by chemical reaction of cellulose have functions in meat products like thickener, stabilizer and humectants. Inclusion of fi bers, such as carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC), at the expense of fat or protein in meat batters could be used to produce healthier sausages while lowering production costs (Schuh et al, 2013).…”