The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

Chaharaein, Mohsen; Sadeghi, Ehsan; Mohammadi, Reza; Rouhi, Milad; Soltani, Mahya

doi:10.1016/j.crfs.2021.10.007

Cited by 6 publications

(4 citation statements)

References 59 publications

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“…Chaharaein et al [9] showed that the addition of inulin in higher concentrations improved the overall sensory properties, although the odor scores were low in chicken sausages. Furthermore, the authors reported that the sensory properties of inulin were close to those of the control, and all sensory properties improved on day 45; therefore, the evaluators reported better color and fragrance.…”

Section: Sensory Acceptabilitymentioning

confidence: 99%

“…More than 50% of the protein consumed in the world comes from meat. According to forecasts, world meat consumption will reach 72% by 2030 [8,9]. Although consumers are increasingly influenced to consume meat, the sensory properties of food remain one of the most important reasons why people choose one food over another [9].…”

Section: Introductionmentioning

confidence: 99%

“…According to forecasts, world meat consumption will reach 72% by 2030 [8,9]. Although consumers are increasingly influenced to consume meat, the sensory properties of food remain one of the most important reasons why people choose one food over another [9]. Now, meat sausages purchased on the market contain an average of 30% fat, which improve the quality characteristics of these products and sensory properties such as color, flavor, texture, juiciness, and general acceptance of this type of food.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

Montero Castillo,

Morelos Martelo,

Gómez Acevedo

et al. 2023

Fermentation

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Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with Lactobacillus sakei ATCC® 15521™ on physicochemical properties, instrumental texture, microbiology, and sensory evaluation. Initially, fermented butifarra was prepared with the addition of 5% and 7.5% inulin and a control butifarra was prepared without inulin addition. The butifarra was analyzed by physicochemical, microbiological, instrumental texture, and sensory evaluation. The results indicated that the analysis of physicochemical properties, fat, protein, and ash content showed no significant differences between the experimental and control butifarra (p > 0.05); in other words, this type of fiber did not cause alterations in the butifarra. The mesophilic microorganism count, total and fecal coliforms, and positive staphylococcus were assessed according to Colombian Technical Standard 1325 of 2008. The hardness of the butifarra with higher inulin content on day 9 was, on average, ~55% greater than the control. The adhesiveness increased in each formulation as the days of fermentation increased, showing significant differences relative to the control. In general, the best sensory properties evaluated were related to the butifarra samples with higher inulin content in the formulation, so it is established that inulin did not alter the sensory properties of the butifarra, but rather potentiated the sensory attributes, making it suitable for use in fermented meat formulations. It can be stated that the addition of inulin to fermented butifarra is possible.

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Section: Sensory Acceptabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

Montero Castillo,

Morelos Martelo,

Gómez Acevedo

et al. 2023

Fermentation

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“…The consumption of chicken sausages was increasing significantly in recent years (Chaharaein et al, 2021;Choe & Kim, 2019;Jayawardana et al, 2015;Y. Zhou et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages

Song

Jiang

et al. 2022

Journal of Food Science

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Microencapsulated procyanidins by extruding starch (MPS) were used in meat and meat products as an antioxidant for their simple production process and high stability. This study investigated the controlled released properties of MPS and their effect on antioxidant capacity, physicochemical properties, and sensory qualities of chicken sausages during 4 • C storage within 28 days. Antioxidant capacity, particle size analysis, and simulated digestion in vitro demonstrated that microencapsulation by extruding starch delayed the procyanidins release. The reduced crystal structure of MPS was determined by the morphology observation (SEM) and the decrease of the typical diffraction peak at 2θ of 20.9 • (XRD). The MPS-added sausage had a higher (p < 0.05) ABTS and DPPH radical scavenging ratio (97.6% and 67.3%) and sulfhydryl contents (114.69 nmol/g protein) than other groups. Moreover, lower (p < 0.05) thiobarbituric acid reactive substances (TBARS) (0.67 mg MDA/kg sausage) and carbonyl values (3.24 nmol/mg protein) were detected in MPS-added sausages than others at the end of storage. The MPS addition increased redness (a* value) and decreased the lightness (L* value). The sensory analysis suggested that the sausage with the increased redness was favorable. These results denominated that MPS was an alternative antioxidant in chicken sausages.Practical Application: In this study, microencapsulated procyanidins were prepared by extrusion technology, and the effect on the quality of chicken sausages was investigated, which provides an alternative natural antioxidant for meat and meat products.

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Aflatoxin B1 and M1 detoxification in foodstuffs: Examining the efficacy of probiotics with and without prebiotics – A systematic review

Macit,

Sevim,

Kizil

2024

Food Bioscience

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The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

Cited by 6 publications

References 59 publications

Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages

Aflatoxin B1 and M1 detoxification in foodstuffs: Examining the efficacy of probiotics with and without prebiotics – A systematic review

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