| Titles |
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English :
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Effect of wheat bran and barley as fat replacers on quality characteristics beef sausage during frozen storage
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Arabic :
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تأثير ردة القمح والشعير كبدائل دهون علي خصائص جودة السجق البقري اثناء التخزين بالتجميد
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| Abstract |
This study was carried out to produce both reduced and low fat sausages by replacement fat tissues with two type of fat replacers (hydrated wheat bran and hydrated hull-less barley) at levels 25, 50, 75 and 100% and compared with high fat sausage control (20% fat) and low fat sausage control (5% fat). The effect of substitution ratio on proximate composition, some chemical & physical properties, nutritional value, texture parameters and sensory characteristics of different sausage treatments during frozen storage at -18oC for 3 months were studied. The results indicated that fat-replacers resulted in improvement of WHC, plasticity and reduced cooking loss and TBA compared to the high and low controls (20 and 5% fat, respectively) immediately after processing and during frozen storage. Also, using of fat-replacers aiming to reduce fat-level led to decreases in total calories in comparison with the high fat control sample. Also, results indicated that overall acceptability was good for all prepared sausage treatments, the lowest overall acceptability was recorded for sausage prepared with 20% hydrated wheat bran without addition fat tissues (5.50) followed by that prepared with 20% hydrated barley whole meal without addition fat tissues(6.00) with significant differences between. Sausages which contained hydrated barley meal had the best sensory attributes at different levels than hydrated wheat bran sausage treatments. For the production of reduced and low-fat beef sausages at a commercial scale, it could be recommended use hydrated barley and wheat bran as fat replacers to prepare such low fat sausages production up to 5% fat level to overcome the problems of obesity, atherosclerotics and heart diseases
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| Publication year |
2015
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| Pages |
618-629
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Middle East Journal of Applied Sciences
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| Author(s) from ARC |
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| Publication Type |
Journal
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