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Chemical composition of alkaline-pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat-replaced sausage |
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| Authors: | Chokchai Sompugdee Vo Minh Quan Klanarong Sriroth Prakit Sukyai |
| Affiliation: | 1. Mitrphol Innovation and Research Center Co., Ltd, Phu Khiao, Thailand
Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand Contribution: Conceptualization (equal), Data curation (lead), ?Investigation (lead), Methodology (equal), Writing - original draft (equal);2. Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand Contribution: Conceptualization (supporting), Writing - original draft (equal), Writing - review & editing (lead);3. Mitrphol Innovation and Research Center Co., Ltd, Phu Khiao, Thailand Contribution: Supervision (equal);4. Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand |
| Abstract: | The potential of cellulose from sugarcane bagasse used for pork sausage was investigated. The purity level of cellulose fibre from sugarcane bagasse and the functional characteristics in pork sausage were studied. The differences in the sugarcane fibre and sausage characteristics were strongly related to the cellulose/lignin content of the extracted cellulose under different amounts of bleaching. Bleached sugarcane fibres showed better water (3.55) and oil (2.34) holding capacity in comparison with untreated fibre (2.92 and 2.38, respectively). The sugarcane fibres in each treatment stage showed different effects on sausage properties. Sausages with 1% cellulose fibres added had an improved texture profile, but the addition of 3% cellulose fibres to sausages resulted in a higher cooking yield. Consumers considered the sensory characteristics of all sausages as acceptable. These results indicated that low levels of cellulose extracted from sugarcane bagasse could be added and maintain the inherent characteristics of meat products. |
| Keywords: | Cellulose dietary fibres fat replacer sausage sugarcane bagasse |
