Study On The Effect Of Bacterial Cellulose On Product Qualities Of Chicken Patties And Ice Cream

Bacterial cellulose(BC)as a functional food material which significantly improves the water holding capacity and texture properties of chicken patties,the health value can also be increased.Moreover,evaluating the effect of incorporating BC into SPI on the textural and rheological properties of the SPI-BC mixtures.Compared with pure SPI,addition of BC improved textural properties,rheological and emulsifying properties of SPI/BC mixtures.When 10%,20%,or 30 % of SPI/BC(20:1)mixture was added into ice cream to instead of an equal amount of cream,the anticipated ice cream with low calorie,melting resistance,and good textural properties were achieved.The specific findings are as follows:(1)The baked chicken patties contained 1.0% BC exhibited the lowest water loss(12.82±0.0035)and led to a significant decrease compared to the CM and CW(13.95±0.006,15.48±0.007).The storage modulus(G?)and loss modulus(G??)of raw chicken raised with increasing BC content when the temperature is kept constant(25?).Interestingly,G? and G??significantly decreased as the increasing of BC content during heating.Addition of BC improved the distribution and stability of lipid droplets,moreover,the size of oil drops became smaller,which is a fact that was showed in the confocal laser scanning microscope(CLSM)images.Scanning electron microscope(SEM)images proved BC had a promising compatibility with meat particles,therefore,the matrix of the patties contained BC became more compact.DSC and FTIR results revealed that BC had no effect on denaturation and chemical groups of proteins.The best quality and textural properties achieved was with the chicken patties containing 0.6% BC,excessive addition may result to undesirable chewiness.(2)SPI/BC mixtures with different ratios(SPI:BC,20:1,15:1,10:1,and 5:1 w/w)were prepared with constant total solid content(16%).Investigating influences of BC on the textural properties,rheological and emulsifying properties of SPI/BC mixtures.The storage modulus(G?)and loss modulus(G??)of SPI-BC mixtures(S20B1,S15B1,S10B1,S5B1)are much higher compared to those of pure SPI,which indicated that the texture of mixed SPI-BC mixtures is much stronger than the pure SPI.In the mixtures,BC can interact with protein byhydrogen bonds and van der waals' force,thus,almost all the TPA parameters of complex gels increased with increasing of BC content.The emulsions prepared by SPI/BC were stable with no apparent separation of the oil phase or complete phase separation,suggesting that BC is a promising stabilizer in the emulsions through Pickering effect or network mechanism.(3)10%,20% or 30% cream in the ice cream were replaced by an equivalent amount of SPI/BC(20:1)mixture.Texture profile analysis(TPA)and melting rate of ice creams were analyzed.Total acceptance of the ice creams formulated by S20B1(10% ? 20% ? 30%)mixtures had preferable score than the regular ice cream.Incorporation of sensory evaluation and texture analysis,20% S20B1 substitution seems to produce an ice cream with color and sensory attributes similar or superior to the control.