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Effect of Different Level of β-glucan extracted from Baker's Yeast Saccharomyces cerevisiae and Barley Bran in the Physicochemical Properties of Fish Patties at Cooling Storage Periods.
- Source :
-
Basrah Journal of Agricultural Sciences . 2019, Vol. 32 Issue 1, p79-87. 9p. - Publication Year :
- 2019
-
Abstract
- ß-glucan was extracted from Baker's Yeast of and barley bran using the conventional classical method and the hot water method respectively. The yield of ß- glucan of Baker's Yeast and barley bran were (5.95 and 5.18) % respectively. with significant differences at the probability at the level of 0.05. ß-glucan which extracted from two sources added were to fish patties at different levels (0.0 ,0.1, 0.3 ,0.5, and 1) g / 25g, and the patties were stored at 4±2 ° C up to for 14 days. The results showed that the values of pH and water holding capacity of patties treated with ß-glucan of yeast were lowest than those of patties treated with ß-glucan of barley bran. In contrast, the values of peroxide, acidity values, and the percentage of free fatty acids of the patties treated with ß-glucan of yeast were found to be higher than those in the patties treated with ß-glucan extracted from barley bran. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 18145868
- Volume :
- 32
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Basrah Journal of Agricultural Sciences
- Publication Type :
- Academic Journal
- Accession number :
- 140930584
- Full Text :
- https://doi.org/10.33762/bjas.2019.161200