Abstract
Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute in emulsified meat products. In these studies, BC proved to be a potential fat replacer, as it maintained the same technological and sensory properties found in products with original fat content.
Highlights
It is known that emulsified meat products have a high content of saturated fat, which is related to cardiovascular diseases, diabetes, among others
Bacterial cellulose (BC) is a promising ingredient as a substitute for fat, which can be produced by different bacteria, and Komagataeibacter xylinus is one of the most efficient (ArserimUçar et al, 2021; Lima et al, 2018)
This review study aims to evaluate the current scenario in the research of bacterial cellulose as a replacer in emulsified meat products
Summary
It is known that emulsified meat products have a high content of saturated fat, which is related to cardiovascular diseases, diabetes, among others. The growing consumer concern about food has led to the development of healthier emulsified meat products, based on the reformulation of the saturated fatty acid profile (Gómez-Estaca et al, 2019; Kumar, 2021). In this type of product, fat can be partially or totally replaced by low-energy ingredients. The collected articles were exported to Mendeley Desktop 1.19.4 (MendeleyLtd, London, UK)
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