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3 results on '"prebiotic sausages"'

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

Author

Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, and Emma Chiavaro

Subjects
prebiotic sausages, β-glucan extract, resistant starch, oxidation, microbial growth, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456
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.

Published
2017
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2. Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage.

Author

Sarteshnizi, Roghayeh Amini, Hosseini, Hedayat, Khosroshahi, Nader Karimian, Shahraz, Farzane, Khaneghah, Amin Mousavi, Kamran, Manije, Komeili, Rozita, and Chiavaro, Emma

Subjects
STARCH content of food, GLUCANS, SAUSAGE microbiology, SHELF-life dating of food, PREBIOTICS, REFRIGERATED storage
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. [ABSTRACT FROM AUTHOR]

Published
2017
Full Text
View/download PDF

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

Author

Rozita Komeili, Emma Chiavaro, Hedayat Hosseini, Roghayeh Amini Sarteshnizi, Nader Karimian Khosroshahi, Amin Mousavi Khaneghah, Manije Kamran, and Farzane Shahraz

Subjects
resistant starch, Antioxidant, food.ingredient, Thiobarbituric acid, oxidation, General Chemical Engineering, medicine.medical_treatment, lcsh:Biotechnology, microbial growth, Total Viable Count, Bacterial growth, Shelf life, Industrial and Manufacturing Engineering, prebiotičke kobasice, ekstrakt β-glukana, rezistentni škrob, oksidacija, rast mikroorganizama, chemistry.chemical_compound, 0404 agricultural biotechnology, food, lcsh:TP248.13-248.65, medicine, Food science, Resistant starch, Original Scientific Papers, Glucan, chemistry.chemical_classification, β-glucan extract, lcsh:TP368-456, Prebiotic, 04 agricultural and veterinary sciences, 040401 food science, lcsh:Food processing and manufacture, chemistry, prebiotic sausages, Food Science, Biotechnology
Abstract

Svrha je ovog istraživanja bila procijeniti svojstva dvaju tipova prebiotičkih kobasica, pripremljenih s rezistentnim škrobom i ekstraktom β-glukana (u omjerima 2,216:1,328 i 2,75:1,875), tijekom prženja i skladištenja pri niskim temperaturama. Određeni su indeksi oksidacijske stabilnosti i broj mikroorganizama. Dodatak dvaju prebiotičkih dijetalnih vlakana povećao je gubitke pri prženju i adsorpciju ulja. Međutim, količina vlage u prebiotičkim kobasicama nakon proizvodnje bila je veća u usporedbi sa standardnim (neprebiotičkim) kobasicama, te se postepeno smanjivala tijekom skladištenja. Rezultati pokazuju da dodatak preporučenog omjera rezistentnog škroba i β-glukana (2,216:1,328) može dovesti do smanjenja oksidacije masti u kobasicama tijekom skladištenja zbog antioksidacijskih svojstava ekstrakta β-glukana, no dodatak većih količina rezistentnog škroba i β-glukana nije moguć zbog daljnjeg porasta oksidacije masti. Konačan broj živih stanica rastao je do četrdeset i petog dana, nakon čega je došlo do njegovog postepenog pada. Dodatak ekstrakta β-glukana poboljšao je antioksidacijska svojstva proizvoda. Također, njegov antimikrobni učinak i smanjenje udjela vlage mogli bi inhibirati rast mikroorganizama. Nadalje, dodatak rezistentnog škroba doveo je do povećanja tiobarbiturnog i peroksidnog broja., 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.

Published
2017

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