Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage
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 incorpora...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/283741 |
| _version_ | 1827282956527337472 |
|---|---|
| author | Roghayeh Amini Sarteshnizi Hedayat Hosseini Nader Karimian Khosroshahi Farzane Shahraz Amin Mousavi Khaneghah Manije Kamran Rozita Komeili Emma Chiavaro |
| author_facet | Roghayeh Amini Sarteshnizi Hedayat Hosseini Nader Karimian Khosroshahi Farzane Shahraz Amin Mousavi Khaneghah Manije Kamran Rozita Komeili Emma Chiavaro |
| author_sort | Roghayeh Amini Sarteshnizi |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-24T09:27:47Z |
| format | Article |
| id | doaj.art-68aa7d63d8c3495fafd246ab75a1e33c |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:27:47Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-68aa7d63d8c3495fafd246ab75a1e33c2024-04-15T14:32:43ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-0155447548210.17113/ftb.55.04.17.5479Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated StorageRoghayeh Amini Sarteshnizi0Hedayat Hosseini1Nader Karimian Khosroshahi2Farzane Shahraz3Amin Mousavi Khaneghah4Manije Kamran5Rozita Komeili6Emma Chiavaro7Food 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, IranFood 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, IranDepartment of Food and Drugs, Tabriz University of Medical Sciences, 5165665931 Tabriz, IranFood 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, IranDepartment of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, BrazilFood 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, IranFood 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, IranDepartment of Food and Drugs, University of Parma, Parco Area delle Scienze 27/A, IT-43124 Parma, ItalyThis 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.https://hrcak.srce.hr/file/283741prebiotic sausagesβ-glucan extractresistant starchoxidationmicrobial growth |
| spellingShingle | Roghayeh Amini Sarteshnizi Hedayat Hosseini Nader Karimian Khosroshahi Farzane Shahraz Amin Mousavi Khaneghah Manije Kamran Rozita Komeili Emma Chiavaro Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage Food Technology and Biotechnology prebiotic sausages β-glucan extract resistant starch oxidation microbial growth |
| title | Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage |
| title_full | Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage |
| title_fullStr | Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage |
| title_full_unstemmed | Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage |
| title_short | Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage |
| title_sort | effect of resistant starch and β glucan combination on oxidative stability frying performance microbial count and shelf life of prebiotic sausage during refrigerated storage |
| topic | prebiotic sausages β-glucan extract resistant starch oxidation microbial growth |
| url | https://hrcak.srce.hr/file/283741 |
| work_keys_str_mv | AT roghayehaminisarteshnizi effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT hedayathosseini effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT naderkarimiankhosroshahi effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT farzaneshahraz effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT aminmousavikhaneghah effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT manijekamran effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT rozitakomeili effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage AT emmachiavaro effectofresistantstarchandbglucancombinationonoxidativestabilityfryingperformancemicrobialcountandshelflifeofprebioticsausageduringrefrigeratedstorage |