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Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage

Sirine Ben Slima (Center of Biotechnology of Sfax, Sfax, Tunisia)
Naourez Ktari (Ecole Nationale d’Ingenieurs de Sfax, Sfax, Tunisia)
Mehdi Triki (Chahia Company, Sfax, Tunisia)
Imen Trabelsi (Center of Biotechnology of Sfax, Sfax, Tunisia)
Hafedh Moussa (Chahia Company, Sfax, Tunisia)
Skandar Makni (Chahia Company, Sfax, Tunisia)
Asehraou Abdeslam (Faculty of Science of Wejda Morocco, Wejda, Morocco)
Ana Maria Herrero (Institute of Food Science, Technology and Nutrition, Madrid, Spain)
Francisco Jiménez-Colmenero (Institute of Food Science, Technology and Nutrition, Madrid, Spain)
Claudia Ruiz-Capillas (Institute of Food Science, Technology and Nutrition, Madrid, Spain)
Riadh Ben Salah (Center of Biotechnology of Sfax, Sfax, Tunisia)

British Food Journal

ISSN: 0007-070X

Publication date: 20 June 2019

Abstract

Purpose

The purpose of this paper is to investigate the influence of different dietary fibers on color, nutritional, physico-chemical, sensory and textural properties of fresh sausage.

Design/methodology/approach

This study was undertaken to determine the effects of partial beef meat substitution (15, 10.5 and 6 percent) at different combinations: barley beta-glucan concentrate (BBC at 1 percent) alone, carrot fiber (ID809 at 1 percent) alone and a mixture of both fibers (BBC and ID809 at 0.5 percent of each), on the quality of fresh sausage.

Findings

Results revealed that the supplementation of dietary fibers generally decreased protein contents and increased moisture. Color parameters were significantly affected by the addition of dietary fibers. Meat substitution with dietary fibers tended toward red coloration, which enhanced sensory properties of fresh sausages, especially general acceptability. Fresh sausages formulated with a mixture of dietary fibers recorded good firmness. Indeed, it increased extrusion force values and provided a greater hardness at sensory level. This manuscript reports that beef sausage formulated with a mixture of BBC and ID809 and reduced beef meat rate improved acceptability to consumer.

Originality/value

The paper approaches a new subject that may be relevant to functional food. There are few research works to evaluate consumer preferences of new product developments and to achieve healthier and more economic fresh sausages formulated with a mixture of two fibers after reducing beef meat content.

Keywords

Acknowledgements

The authors declare that they have no conflict of interest. This research was financially supported by the Tunisian Ministry of Higher Education, Scientific Research and Information and Communication Technology. The authors gratefully acknowledge Instituto de Ciencia y Technolologia de Alimentos y Nutricion (ICTAN) and Chahia society for their participation to develop this specific product. The authors would like to express their sincere gratitude to Kamel MAALOUL for her constructive proof reading and valuable language polishing services.

Citation

Ben Slima, S., Ktari, N., Triki, M., Trabelsi, I., Moussa, H., Makni, S., Abdeslam, A., Herrero, A.M., Jiménez-Colmenero, F., Ruiz-Capillas, C. and Ben Salah, R. (2019), "Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage", British Food Journal, Vol. 121 No. 6, pp. 1428-1440. https://doi.org/10.1108/BFJ-06-2018-0388

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited