Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

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• 作者：Naourez Ktari ; Slim Smaoui ; Imen Trabelsi ; Moncef Nasri ; Riadh Ben Salah
• 关键词：Dietary fiber ; Techno-functional properties ; Sensory properties ; Beef sausage
• 刊名：Meat Science
• 出版年：2014
• 出版时间：January, 2014
• 年：2014
• 卷：96
• 期：1
• 页码：521-525
• 全文大小：510 K

文摘

This study determined the effects of three dietary fibers namely, VITACEL LC200 powdered cellulose (LC200), barley beta-glucan concentrate (BBC), and VITACEL KF500 potato fiber (KF500), on the techno-functional and sensory properties and quality characteristics of Tunisian beef sausage. The findings revealed interesting functional properties for LC200 fiber. This fiber displayed high water binding capacity (WBC) and oil binding capacity (OBC), values of 16.2 g/g and 10.2 g/g, respectively, which are higher than reported for most fruit and vegetable fiber concentrates. The application of LC200 improved the masticability and elasticity of beef sausage formulations and minimized their hardness and production costs without negatively affecting their sensory properties. Overall, the findings demonstrate the potential functional and economic utility of LC200 fiber as a promising source of dietary fiber.