Sarteshnizi Roghayeh Amini, Hosseini Hedayat, Khosroshahi Nader Karimian, Shahraz Farzane, Khaneghah Amin Mousavi, Kamran Manije, Komeili Rozita, Chiavaro Emma
Food 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, Iran.
Department of Food and Drugs, Tabriz University of Medical Sciences, 5165665931 Tabriz, Iran.
Food Technol Biotechnol. 2017 Dec;55(4):475-483. doi: 10.17113/ftb.55.04.17.5479.
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.
本研究旨在评估两种用抗性淀粉（RS）和β-葡聚糖（BG）提取物（比例为2.22:1.33和2.75:1.88）配制的益生元香肠在油炸和冷藏储存期间的性能。测定了氧化稳定性指标和微生物数量。两种益生元膳食纤维的加入增加了油炸损失和油脂吸收。然而，益生元香肠生产后的水分含量高于传统香肠，且在储存期间显著降低。使用含有2.22%RS和1.33%BG的香肠样品作为推荐配方，由于BG提取物的抗氧化特性，可降低香肠在储存期间的脂肪氧化，但由于脂肪氧化进一步增加，无法使用更高水平的RS和BG。总活菌数在第45天前增加，之后减少。BG提取物的添加改善了香肠的抗氧化性能。此外，BG的抗菌性能和水分减少可抑制微生物生长。此外，RS的添加导致硫代巴比妥酸和过氧化物值增加。
