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. 2017 Dec;55(4):475-483.
doi: 10.17113/ftb.55.04.17.5479.

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

Roghayeh Amini Sarteshnizi  1 , Hedayat Hosseini  1 , Nader Karimian Khosroshahi  2 , Farzane Shahraz  1 , Amin Mousavi Khaneghah  3 , Manije Kamran  1 , Rozita Komeili  1 , Emma Chiavaro  4
Affiliations

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

Roghayeh Amini Sarteshnizi et al. Food Technol Biotechnol. 2017 Dec.

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.

Keywords: microbial growth; oxidation; prebiotic sausages; resistant starch; β-glucan extract.

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Conflict of interest statement

Conflict of interest: Authors declare that they have no conflict of interest.

Figures

Fig. 1
Fig. 1
Changes in moisture content of control and prebiotic sausages during storage at 4 °C
Fig. 2
Fig. 2
Changes in: a) thiobarbituric acid (TBA) value (expressed as mass fraction of malondialdehyde (MDA) and b) peroxide value (PV) of control and prebiotic sausages during storage at 4 °C
Fig. 3
Fig. 3
Changes in total volatile basic nitrogen (TVB-N) mass fraction of control and prebiotic sausages during storage at 4 °C
Fig. 4
Fig. 4
Changes in: a) total viable count, b) psychrophilic count and c) mould count of control and prebiotic sausages during storage at 4 °C
See this image and copyright information in PMC

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