Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage
| Autor: | Rozita Komeili, Emma Chiavaro, Hedayat Hosseini, Roghayeh Amini Sarteshnizi, Nader Karimian Khosroshahi, Amin Mousavi Khaneghah, Manije Kamran, Farzane Shahraz |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
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 |
| Zdroj: | Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017) Food Technology and Biotechnology Volume 55 Issue 4 |
| ISSN: | 1334-2606 1330-9862 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|