Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Haghshenas, Mehrdad; Hosseini, Hedayat; Nayebzadeh, Kooshan; Khanghah, Amin Mosavi; Kakesh, Behnoosh Shabkoohi; Fonood, Rozita Komeily

doi:10.4172/2155-9546.1000245

Cited by 5 publications

(3 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar contradicted results were also reported that there is no significant impact of β-glucan supplementation in diet on ND vaccine titer in broilers. This may be due to the difference in sex, age group, and experimental conditions (Haghshenas et al, 2014). The differences in experimental conditions and design might be the main factors responsible for the disparity of some of our findings.…”

Section: Leukocytes Viable Count Of Lactobacilli and Immune Responsementioning

confidence: 72%

“…In a few previous studies, inconsistent results were reported that supplementation of β-glucan has no significant effects on the size of primary and secondary lymphoid organs, including bursa and spleen in broilers (Haghshenas et al, 2014). Similar contradicted results were also reported that there is no significant impact of β-glucan supplementation in diet on ND vaccine titer in broilers.…”

Section: Leukocytes Viable Count Of Lactobacilli and Immune Responsementioning

confidence: 91%

See 1 more Smart Citation

Impact of ß-Glucan with Non-Glucan Biomaterials on Growth Performance, Carcass Characteristics, and Viable Count of Lactobacilli in Broiler Chicks

Hashaam,

Naveed,

Rehman

et al. 2024

Trop. Anim. Sci. J.

View full text Add to dashboard Cite

Probiotics, prebiotics, and immunomodulators like β-glucan have become popular feed additives. Thus, this study examined the effects of a β-glucan product fortified with dietary biomaterials (fats, proteins, and minerals) on broiler chicks' growth, carcass features, immunological response, white blood cell (WBC) count, and viable count (number of living cells) of lactobacilli. Day-old Ross-308 (n=250) were randomly assigned to 1 of 5 dietary treatments; A= basal diet, B= basal diet + 40 mg/kg of avilamycin, C= basal diet + 250 g/ton β-glucan product, D= basal diet + 500 g/ton β-glucan product, and E= basal diet + 750 g/ton β-glucan product. The starter diet was administered from days 1 to 14, the grower diet from days 15 to 21, and the finisher diet from days 22 to 35. Each treatment had 5 repetitions of 10 birds. On days 7 and 20, all birds were eye-drop inoculated against the Newcastle disease (ND) vaccine. Three chickens from each replication of all treatments were slaughtered on day 35 to examine carcass features and collect ileal digesta. White blood cell and viable lactobacilli counts at the end of the trial showed the effect of β-glucan supplementation. Throughout the trial, β-glucan administration did not increase average daily weight gain. The treatments did not change WBC or viable count; however, lactobacilli count increased (p≤0.05) in treatment group E. Treatment E increased (p≤0.05) ND-vaccination antibody-titers but did not affect immunological organ development. Treatment diet E (base diet +750 mg/t β-glucan product) improved broiler immunity and gut microbiota. In conclusion, the addition of β-glucan to broiler feed enhanced the beneficial gut flora, particularly Lactobacilli and immune response, and may serve as an alternative to antibiotics.

show abstract

Section: Leukocytes Viable Count Of Lactobacilli and Immune Responsementioning

confidence: 72%

Section: Leukocytes Viable Count Of Lactobacilli and Immune Responsementioning

confidence: 91%

Impact of ß-Glucan with Non-Glucan Biomaterials on Growth Performance, Carcass Characteristics, and Viable Count of Lactobacilli in Broiler Chicks

Hashaam,

Naveed,

Rehman

et al. 2024

Trop. Anim. Sci. J.

View full text Add to dashboard Cite

show abstract

“…During heating, the incorporation of a right ratio of hydrocolloid to meat protein plays an important role in enhancing binding of water molecules in protein, resulting in softer, juicier protein systems which may be desirable in some food products (Nasiri et al, 2011). Texture profile analysis (TPA) of par-fried and full fried products show that shrimp nuggets containing both ß-glucan and carboxy methyl cellulose (BG+CMC formulation) had significantly higher springiness, chewiness and cohesiveness than control (p <0.05) and lower hardness and shear force values (Haghshenas et al, 2014). Nuggets containing gum Acacia at 2% level had significantly higher chewiness values than other formulations during storage (p <0.05).…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Effect of vegetables gums on proximate, functional, optical and sensory attributes of catfish nuggets during chilled storage

Sarkar

Sahu

Binsi

et al. 2016

AJDFR

View full text Add to dashboard Cite

The present work was aimed to investigate the possibility of incorporating vegetable gums as binders in nuggets prepared from freshwater catfish, Pangasius pangasius. Guar gum and gum Acacia, which are well-known texturising agents were added in varying quantities during the preparation of the nuggets. Proximate analysis indicated that moisture content decreased from 78.9 to 74.0%, with increasing concentration of gum (0 -2%), and so did fat content, from 6.1 to 5.4%. Protein content went up from 15.5% in control to 19.3% in treated sample. Control sample underwent maximum cooking loss (3.5%), whereas both treatments T4 (2% guar gum, w/w) and T7 (2% gum Acacia, w/w), exhibited minimum loss ( 2.7%). CIE L*a*b* values indicated significant lightening of the product during prolonged storage at 0 0 C). Textural and sensory evaluation data also indicated that vegetable gums could be incorporated successfully in fish nuggets to improve their texture and sensory attributes. In all the treated and stored samples (0 0 C, 60 days), the presence of bacteria, yeast and mould were well within permissible limits ( 3.0 x 10 2 cfu/g and  2.8 x 10 1 cfu/g, respectively).

show abstract

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

Khazaei

Esmaiili

Emam‐Djomeh

2016

Carbohydrate Polymers

View full text Add to dashboard Cite

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Cited by 5 publications

References 24 publications

Impact of ß-Glucan with Non-Glucan Biomaterials on Growth Performance, Carcass Characteristics, and Viable Count of Lactobacilli in Broiler Chicks

Impact of ß-Glucan with Non-Glucan Biomaterials on Growth Performance, Carcass Characteristics, and Viable Count of Lactobacilli in Broiler Chicks

Effect of vegetables gums on proximate, functional, optical and sensory attributes of catfish nuggets during chilled storage

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

Contact Info

Product

Resources

About