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Effects of bacterial cellulose (nata) on the quality of frankfurter

机译：细菌纤维素（NATA）对法兰克福品质量的影响

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The quality characteristics of regular frankfurter (27-28% fat) containing bacterial cellulose (nata) were demonstrated. Frankfurters with the addition of 10, 20, and 30% nata were processed, vacuum packaged, and stored for 12 weeks. Quality attributes and physicochemical properties of frankfurters were determined. Raw meat batter of C28 (control with 28% fat) was found to be highest in emulsion stability among all treatments, while N10 (10% nata) had the highest water-holding capacity. In addition, N30 (30% nata) was less susceptible to lipid oxidation expressed by lower thiobarbituric acid-reactive substances (TBARS) value. The ratios of total unsaturated fatty acids to saturated fatty acid were similar for all treatments indicating no apparent effect on fatty acid profiles by the inclusion of nata at varying levels. Results showed decreases in textural hardness and shear force values of nata-added frankfurters with increasing nata levels. In contrast, N30 was the lowest in both hardness and shear values. Juiciness and overall acceptability scores were not different for all treatments, among them C28 and N30 had higher numerical values. Total plate counts of all treatments increased with increasing storage time. In conclusion, incorporation of nata at current levels did not result in significantly adverse effects on regular frankfurters regarding physicochemical, textural, sensory and microbiological properties. Lower levels (10-20%) of nata had reverse effects on textural and sensory traits of frankfurter. Nonetheless, addition of elevated level (30%) of nata produced similar sensory characteristics to control frankfurter. Therefore, manufacture of frankfurter with high-fiber nata appears to be feasible.
机译：证明了含有细菌纤维素（NATA）的常规法兰克福（27-28％脂肪）的质量特征。加工10,20和30％Nata的法兰克福杂交，真空包装，并储存12周。法兰克福术的质量属性和物理化学特性。 C28的原料肉面糊（用28％脂肪的对照）在所有治疗中的乳液稳定性中被发现最高，而N10（10％Nata）的水持量最高。此外，N30（30％NATA）易受由下硫酰碱酸反应性物质（TBARS）值表达的脂质氧化的影响。对于饱和脂肪酸的总不饱和脂肪酸的比例对于所有治疗类似，对于在不同水平下包括NATA表示对脂肪酸谱没有明显影响的所有处理。结果表明，Nata的法兰克福粉的纹理硬度和剪切力值随着Nata水平的增加而降低。相反，N30在硬度和剪切值中最低。对于所有治疗的脂肪和整体可接受性评分没有差异，其中C28和N30具有较高的数值。随着储存时间的增加，所有治疗的总板数增加。总之，目前水平的Nata并未导致对常规法兰克福忒克福特关于物理化学，造纹，感官和微生物性质的显着不利影响。较低的水平（10-20％）Nata对法兰克福粉体的造影和感官特征具有逆转影响。尽管如此，添加升高的水平（30％）NATA产生了类似的感官特征来控制法兰克福。因此，用高纤维Nata的法兰克福官员似乎是可行的。

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