Abstract
This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorporation of two types of prebiotic dietary fibre increased frying loss and oil absorption. However, the moisture content of prebiotic sausages after production was higher than of conventional sausages and it decreased significantly during storage. The use of sausage sample containing 2.22% RS and 1.33% BG as a recommended formulation can decrease fat oxidation of sausages during storage due to antioxidant properties of BG extract, but higher levels of RS and BG could not be used due to further increase in fat oxidation. Total viable count increased up to day 45 and decreased afterwards. The addition of BG extract improved the antioxidant properties of sausages. Additionally, the antimicrobial properties of BG and moisture reduction could inhibit microbial growth. Moreover, the addition of RS caused an increase in thiobarbituric acid and peroxide values.
Highlights
Functional food as one of the newly introduced topics in food science is a point of interest
This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract during frying and chilled storage
Values followed by the same lower case letter within the same column are not significantly different (p>0.05)
Summary
Functional food as one of the newly introduced topics in food science is a point of interest. It can be defined as ‘whole foods and fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels’ [1]. Β-glucan is a soluble dietary fibre that mainly consists of the linear polysaccharide (1→3),(1→4)-β-d-glucan [3]. It has been used as a fat replacer and functional ingredient in meat products [5]. According to Thondre et al [6], health benefits of BG extracts can be correlated with their polyphenol and antioxidant contents, depending on the method of preparation as well as purity
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