Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage
ISSN: 0007-070X
Article publication date: 3 June 2019
Issue publication date: 7 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
:Emerald Publishing Limited
Copyright © 2019, Emerald Publishing Limited