Final Examination for the Degree of MSc Food Science - MAEDE IZADIFAR

EXAMINING COMMITTEE:
Dr. Keith Warriner, Chair
Dr. Shai Barbut, Advisor
Dr. Benjamin Bohrer, Co-Advisor
Dr. Alejandro Marangoni, Department Member

TITLE: STRUCTURAL AND FUNCTIONAL PROPERTIES OF MODIFIED CELLULOSES AND THEIR APPLICATION IN REDUCED-FAT PROCESSED MEAT SYSTEMS

ABSTRACT: The application of modified celluloses in the food industry has been gaining more attention due to their functionalities and potential health benefits. Structural and technological properties of methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and microcrystalline cellulose (MCC) were investigated. The zeta potential was different (P < 0.05) among cellulose derivatives with a much greater negative charge for CMC from pH 2-10 compared with the other cellulose derivatives. Solubility was different (P < 0.05) among cellulose derivatives at both 30 °C and 72 °C. Cellulose ethers (MC, HPMC, and CMC) had a much higher (P < 0.01) water holding capacity than MCC. In order to test objectives related to the physicochemical properties of modified cellulose, MC, CMC, and MCC were added to beef emulsion, which contained 20%, 10%, and 5% fat content. The effectiveness of cellulose derivatives in meat emulsions was evaluated. Texture profile parameters differed, with meat emulsions containing CMC having lower (P < 0.05) values for hardness and chewiness while, addition of MCC maintained TPA values compared to control samples with regular fat content. Overall, it is concluded that some modified celluloses have a higher potential as fat replacers than others. Specifically, MC and MCC are effective fat replacers in emulsified meat systems without negatively affecting physicochemical and textural properties.