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

Abstract

The aim of this study was to evaluate the effect of different concentrations of dietary fiber Vitacel MCG 0018 Gel (consisting of microcrystalline cellulose - MCC and two different qualities of carboxymethyl cellulose - CMC) as back fat substitute on the physico-chemical and sensory quality of frankfurter.
Five production series were evaluated to examine the back fat replacement: the control group (C) - a sample with just the addition of back fat (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 of back fat replacement by Vitacel MCG 0018 gel. The protein content was higher than 10% (10.18% - 10.35%) and relative content of connective tissue proteins was lower than 20% (6.33 – 17.43) in all examined samples which is in accordance with the criteria of the Serbian Regulation.
Sensory evaluation of color, smell and taste and texture and juiciness are less assessed in frankfurters where the fat is replaced by the Vitacel MCG 0018 gel in the proportion of more than half.
In general, it can be concluded that the replacement of up to 50% back fat with cellulose fiber gives sausages almost unchanged properties, while the addition of larger fiber amount leads to decrease of sausage quality.