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Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage


Roghayeh Amini Sarteshnizi1orcid tiny, Hedayat Hosseini1orcid tiny, Nader Karimian Khosroshahi2orcid tinyFarzane Shahraz1orcid tiny, Amin Mousavi Khaneghah3*orcid tiny, Manije Kamran1orcid tiny, Rozita Komeili1orcid tiny and Emma Chiavaro4orcid tiny

1Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute,
Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
1981619573 Tehran, Iran
2Department of Food and Drugs, Tabriz University of Medical Sciences, 5165665931 Tabriz, Iran
3Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua
Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
4Department of Food and Drugs, University of Parma, Parco Area delle Scienze 27/A,
IT-43124 Parma, Italy


Article history:
Received: August 19, 2017
Accepted: October 30, 2017


Key words:
prebiotic sausages, β-glucan extract, resistant starch, oxidation, microbial growth


Summary:
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  ncorporation 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.



*Corresponding authors:  tel3  +982 122 376 426
                                             fax2  +982 122 360 660
                                              email3  hedayat@sbmu.ac.ir (Hosseini)
                                             tel3  +55(19) 3521 0091
                                             fax2  +55(19) 3521 2153                                 
                                              email3  mousavi@fea.unicamp.br (Mousavi Khaneghah)

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