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

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...

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Autori principali: Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro
Natura: Articolo
Lingua:English
Pubblicazione: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Serie:Food Technology and Biotechnology
Soggetti:
prebiotic sausages
β-glucan extract
resistant starch
oxidation
microbial growth
Accesso online:https://hrcak.srce.hr/file/283741

Accesso online

https://hrcak.srce.hr/file/283741

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