جستجوی مقالات مرتبط با کلیدواژه « سوسیس » در نشریات گروه « صنایع غذایی »

One of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing the red color of meat and improving the taste. Despite these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance using a natural preservative. Pigments extracted from aquatics such as astaxanthin due to having antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. However, these pigments must be nanoencapsulated at first due to their sensitivity to food processing conditions, including high temperatures. The aim of the current research at the first was to extract astaxanthin from Haematococcus pluvialis microalgae using the acid-acetone method and pigment nanoencapsulation using maltodextrin-sodium caseinate combined coating. Then, sodium nitrite in the sausage formulation was replaced by the carrier nanocapsules with different proportions and oxidative and microbial spoilage tests, color and sensory evaluations were performed for different treatments.

At first, astaxanthin pigment was extracted from Haematococcus pluvialis using the acid-acetone technique. Then, the extracted pigment was nanoencapsulated using maltodextrin-sodium caseinate combined coating and the resulting (carrier) nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) were replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative and microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator along with the control (without sodium nitrite and carrier nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level.

According to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to treatments B, E and D (p>0.05). Treatments A and C  had no significant difference in terms of thiobarbituric acid and peroxide value until day 14 (p>0.05), but with increasing storage time, this difference became significant and treatment A showed higher values (p<0.05). The results of this section showed that the power of astaxanthin in controlling oxidative spoilage is significantly greater than sodium nitrite, and if the purpose is only to control this type of spoilage, there is no need to replace or use sodium nitrite. The results also showed that in terms of controlling microbial spoilage, sodium nitrite has more power than nanocapsules carrying astaxanthin. So that, the lowest amount of total volatile basic nitrogen (TVB-N) and the most standardized pH were related to treatments A, C and D (p>0.05) during the storage period (p<0.05). Treatments B and E (p>0.05) were ranked next (p<0.05) in terms of the two mentioned indicators. The results of this section showed that if sodium nitrite reduced from 120 mg/kg to 60 mg/kg  and replaced by nanocapsules carrying astaxanthin in the sausage formulation, the resulting product has the same antimicrobial power as the product containing 120 mg/kg sodium nitrite. Evaluation of the color and sensory properties of treatments showed that A, C and D treatments are at a higher level than B, E (treatments) and control in terms of color indices and general acceptance (p<0.05). The comparison of the color indices and sensory properties of the treatments on days 0 and 28 of storage at refrigerator showed that the color and sensory indices remained constant in the formulated treatments, unlike the control.

 Nanocapsules carrying astaxanthin with maltodextrin-sodium caseinate combined coating as a natural product with many properties in health, control and prevention of various diseases, have a high efficiency to replace the sodium nitrite in sausage formulation. So that, if 30 to 60 mg/kg of the permissible limit of 120 mg/kg of sodium nitrite in the sausage formulation is replaced by nanocapsules carrying astaxanthin, the resulting product will be similar to the product containing 120 mg/kg of sodium nitrite in terms of shelf life, resistance to oxidative and microbial spoilage, color indices and sensory properties.

 In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, etc. Fat removal is not an easy task because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth feel and texture properties of the final product. Using alternative materials that can be completely or partially replaced fat in the formulation of low-fat products by imitating the properties of fat is great important. Unlike fat, which its high consumption causes many problems; fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber act as fat substitutes, while producing less energy, provide a large effect of fat function properties. Increasing consumption of easy-cook meat products such as sausages induced replacement the fat content in the formulation of these products, by fat substitutes such as maltodextrin. The aim of this study was to evaluate the chemical and sensory properties of low fat German sausages  produced by maltodextrin. 

 In this study, 0, 6, 12, and 18% of fat was replaced by maltodextrin in the formulation of German sausage. The chemical and sensory properties were then investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties was done by 5-point hedonic method according to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level. 

 The results showed that with increasing the level of maltodextrin, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples (p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample with 18% maltodextrin replacement. 

 The vital role of the effect of dietary fiber on improving and managing the health has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which considered as a popular meat product and based on the results observed in the present study, it is recommended to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation of  German sausages.

In the present research, after extracting astaxanthin from Haematococcus microalgae and nanoencapsulation it with maltodextrin-sodium caseinate combination coating, carrier nanocapsules with different ratios replaced sodium nitrite (limit of 120 mg/kg) in the sausage formulation. Then, the microbial (Count of mesophilic, psychrophilic, enterobacteriaceae, lactic acid and pseudomonas bacteria) and tissue properties of the formulated sausages were evaluated and compared during the storage period (28 days at refrigerator temperature). The results showed that the treatments that were formulated with ratios of 1 (30 mg/kg) to 3 (90 mg/kg) and 1 (60 mg/kg) to 1 (60 mg/kg) of nanocapsule to sodium nitrite (C and D) have the same efficiency in terms of the ability to inhibit the growth and proliferation of bacterial groups compared to the treatment of 120 mg/kg (A) of sodium nitrite and in the all of storage period, the minimum count of bacteria is related to these treatments. The treatment containing 90 mg/kg of nanocapsules and 30 mg/kg of sodium nitrite (E) had the same ability as treatments A, C and D in inhibiting some bacterial groups until the middle of the storage period. Also, the count level in the treatment containing only nanocapsules (120 mg/kg, B) was significantly lower than the control. The results of measuring the texture characteristics of the treatments showed that the effect of nanocapsules carrying astaxanthin on increasing the water holding capacity of sausages and also reducing of cooking loss, hardness, gumminess, chewiness and tissue cutting is more than sodium nitrite. Springiness, cohesiveness and porosity indices of sausages formulated with different proportions of nanocapsules and sodium nitrite had no significant difference (p>0.05) and were more favorable than the control. In the following, it was found that the texture indicators of the formulated treatments (unlike the control) did not change significantly during the storage period (p>0.05).

Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.

Consumption of synthetic preservatives such as nitrite and its salts in meat products can causes a risk to consumers' health. Therefore, efforts have been made to reduce this substance in meat products. The overall objective of this study was to investigate the possibility of replacing 200, 400 and 600 ppm crocin pigment with 2 ml paprika pigment instead of nitrite consumed in 70% chicken Holland sausage formulation for 1, 10, 20 and 30 days’ storage at refrigerator temperature and evaluation of antioxidant effects, microbial and sensory properties of the samples were studied. The results showed that using a concentration of 600 ppm crocin pigment + 2 ml paprika in terms of its ability to prevent lipid oxidation, had a favorable effect similar to the concentration of 120 ppm sodium nitrite. The results showed that treatment containing 600 ppm crocin pigment + 2 ml paprika significantly (p≤0.05) had the lowest total bacterial count, staphylococcus aureus, clostridium perfringens, coliform and mold and yeast. It is worth mentioning there was no statistically significant difference (p> 0.05) between the sample contains 600 ppm of crocin pigment + 2 ml of paprika with the control sample and it was selected as the superior treatment in terms of health.

in recent years, the use of bioactive compounds in the formulation of meat and meat products has attracted the attention of experts.This research was conducted in two phases. In the first phase, aqueous, ethanolic and hydro-ethanolic extracts of Allium sativum controversum(Varcoaz) andMentha pulegium were extracted by soaking and the total phenols, flavonoids and antioxidant activity of the extracts were measured. The results of the first phase showed that the ethanolic extract of both plants had the highest amount of total phenol, flavonoids and antioxidant activity and as a result, this extract was selected for injection into sausage formulation at levels of 0.5, 1 and 1.5%. In the second phase, the treatments were kept at refrigerator temperature on1,15 and30 days, during which time a number of microbial tests were performed on them and a control sample (sausage without any extract). In terms of coliform count, no countable colony was observed on first day. During the 15th to 30th days, the control sample showed the highest number and the treatment containing 1.5% of Varcoaz extract showed the lowest number of coliforms. In terms of the number of Staphylococcus aureus, during the 15th to 30th days, the control sample had the highest number of this bacterium, while the treatment containing 0.5% ofAllium sativum controversum extract showed the lowest number. During the first 15 days, no countable number of molds and yeasts were observed in the studied treatments, but on 30th day, the treatment containing 1.5% of Varcoaz extract showed the lowest number of molds and yeasts and the control sample had the highest number of them.

Meat products are a major part of the world’s food consumption. Due to the desire of consumers to natural and healthier food products, meat industry and industry experts are looking for solutions to produce products with lower amount of fat and nitrite. Therefore, this study is aimed to produce plant-based sausages using Konjac gum and to evaluate its physicochemical, rheological and sensory properties. For this purpose, different concentrations of Konjac gum (0.25, 0.5, 0.75 and 1%) was used and compared with the control sample (without gum). The results showed that by adding Konjac to the sausages, the amount of moisture and texture characteristics (firmness, cohesiveness and chewiness) increased compare to the control sample, while pH, water activity and cooking loss of the samples significantly decreased (p<0.5). Also, the results of color evaluation showed an increase in the Lightness index and in sensory evaluation, the sample containing 0.5% of Konjac gum had the highest score. Therefore, by using Konjac gum in vegetable-based sausages, it is possible to produce products that are low in fat and also have no nitrite that in addition to having acceptable physicochemical, textural and sensory characteristics, it is also nutritionally important.

About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient

Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional formula of a manufacturer.

For this purpose, Samples were produced with 120 ppm nitrite and a combination of lettuce and Foeniculum vulgare powder in four formulas including T1 (90 ppm nitrite+ 30 ppm lettuce and fennel powder), T2 (60 ppm nitrite+ 60 ppm lettuce and fennel powder), T3 (30 ppm nitrite+ 90 ppm lettuce and fennel powder) and T4 (120 ppm lettuce and fennel powder) and a control sample with 120 ppm nitrite (without lettuce and fennel powder). Physicochemical sensory, and microbial properties were investigated during 30 days of refrigerated storage.

The lowest pH (2.75%) did observe in T1 treatment on the 30th day of the experiment (p<0.05). The lowest moisture content (56.52%) and ash (2.43%) related to the control treatment on the 30th day of the experiment (p<0.05). Application of 30, 60, 90, and 120 ppm levels of lettuce powder and fennel in the treatments showed a decrease of 17, 18, 16, and 24% in the nitrate content of the samples, respectively (p<0.05). The highest and lowest peroxide value was 1.15 meq O2/Kg for the control sample on the 30th day and 0.3 meq O2/Kg for the T4 sample on the first day of the experiment, respectively. Regarding thiobarbituric acid index, the highest and lowest values were for the control sample with 24 mg Malone Aldehyde / Kg on the twentieth day and 15.76 mg Malone Aldehyde / Kg for the T4 sample on the 30th day of the experiment, respectively (p <0.05). The bacterial growth rate is lower in treatments containing combination lettuce, Foeniculum vulgare powder, and nitrite but in general, an increasing trend in microbial load observed in all treatments during 30 days of storage (p<0.05), While Clostridium perfringens, coliform, mold, and yeast did not grow on the treatments for 30 days (P> 0.05). In the sensory evaluation of treatments, the lowest a * observed in T4 treatment. The highest and lowest b* related to T1 and T4 treatments, respectively, While the combination lettuce and Foeniculum vulgare powder did not show any effect on the L*. The results of the sensory evaluation showed that the addition of lettuce and Foeniculum vulgare powder up to 60 ppm had no effect on the taste and smell of the treatments and showed a decrease in the aroma score in the treatments with increasing combination powder. Finally, the results of this study showed the possibility of successful replacement of some nitrite (at least 60 ppm) with a combination of lettuce and fennel powder.

Due to the bioactive components, the use of bioactive compound improves the qualitative properties of foods. The aim of this study was to evaluate the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and sensory properties of sausage.

U. dioica extract at 0, 0/1, 0/2 and 0/3 % and O. basilicum extract at 0, 0.3, 0.4 and 0.5% individually and in the ratios of 0.15-0.20 and 0.25 - 0.35 % of U. dioica – O. basilicum extract added to sausage formulation and the experiments were carried out on treatments.

control sample (whithout any extract) had the highest pH value, fat, and moisture content and had the significant difference (p<0.05) in comparsion with other treatments. The treatments containing 0.1 % U. dioica extract, had the lowest pH value and moisture and highest protein content. The lowest fat and the highest ash content related to 0.3 % U. dioica extract. Regarding free radical scavenging activity, the U. dioica extract had more antioxidant activity individually and in comparison to O. basilicum extract and the compound extracts. Among the treatments, the treatment containing 0.1 % U. dioica extract showed the highest scores of taste and color.Treatments containing 0.3% U.dioica extract and the mixture of U.dioica - to O. basilicum extract (0/25-0/35%) represented the highest score of appearance and texture respectively. In terms of overall acceptance, after the control sample, the treatment containing 0.2 % U.dioica extract had the highest score.

The Urtica dioica extract showed the better results compared to Ocimum basilicum extract separately or combination of two extracts.

Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, costumer acceptability and structural and rheological properties of meat products. But Animal fat contains a relatively high amount of saturated fatty acids and cholesterol, which can increase the risk of cardiovascular disease, diabetes, cancer types and obesity. Thus, the meat industry is interested in merchandising fat-reduced meat products without neglecting the positive effects of fat on flavor and texture.
Various researches have shown that the substitution of fat on a polysaccharides base such as fibers, starch, gums, and gels have improved and modified the texture, residual moisture and freeze stability, and decreased the price of the products.
Aloe vera leaf gel contains about 99 – 99.5 % water and 1 - 0.5 % of the total solid content. On dry matter basis aloe vera gel consists of 55% polysaccharides, 17 % sugar, 16 % mineral, 7% protein, 4% lipids and 1% phenolic compounds (Lawless et al., 2014). The most important carbohydrates of aloe vera gel are the long chain polysaccharides, comprising glucose and mannose, known as the glucomannans [β (1, 4) – linked acetylated mannan]. All the solid content of aloe vera gel are surrounded by polysaccharide mucilage layer.
Literature review pointed out there have been little investigations into the functionality of aloe vera gel in the emulsion meat products. According to the importance of producing low - fat meat products from one hand as well as the nutritional values and health characteristics of aloe vera gel on the other hand, this study was designed to replace the fat with aloe vera gel in the production of low - fat German sausage. Sausage samples containing 40% of red meat (German sausage) were produced based on the conventional plants formula. animal fat and vegetable oil replaced by 0, 50 and 100% aloe vera gel in the German sausage formulation. All samples were cooked at 90°C temperature to achieve the core temperature of 70° C, followed by cooling, they were kept in the refrigerator (4°C) until the subsequent experiments. The AOAC (2000) methods were used for measuring the moisture content, the amount of fat, ash and protein. The amount of carbohydrate was calculated based on the calculation of the total weight difference from the sum of ash, protein, fat and moisture (according to the method FAO / WHO). The amount of energy was computed based on the total amount of energy from fats, proteins and carbohydrates. To measure the pH of samples by pH meter, method of choe et al (2013) was followed. The color analysis was done on the surface of sausage cuts by chromometer. The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. Texture parameters include hardness(N), cohesiveness, springiness (cm), gumminess (N), chewiness (N.cm), adhesiveness were determined by texture analyzer as described by Bourne (1978). The sensory attributes were evaluated by 10 trained panelists. A five-point hedonic scale rating (1= very bad, 2=bad, 3= neither bad nor good, 4= good, 5= very good) was carried out. Physicochemical properties analysis indicated significant differences among meat products (p ≤.0.01). The addition of aloe vera gel resulted a decrease in fat percentage and amount of energy, an increase in moisture and carbohydrate, but the amount of pH, protein and ash content did not change. This study showed that reducing the fat content and replacing by aloe vera gel caused a significant difference in the amount of energy (p≤.0.01).With respect to the significant contribution of fat in the production of energy, the amount of energy was reduced as expected by reducing the fat of the formulation. The results indicated that the value of L * showed the negative and positive trends with animal fat and vegetable oil changes, respectively (p≤.0.01). b* decreased by reducing the amount of fat and oil (p≤0.01), but the value of a* always remained constant (p˃0.05). The presence of aloe vera gel in sausage caused a reduction in hardness, adhesiveness and gumminess (p<0.05), while it did not affect the amount of adhesiveness and cohesiveness of samples (p˃0.05).
The substitution of fat with aloe vera gel had a significant effect on the sensory characteristics of German sausage (p≤.0.01). By reducing fat and oil and adding aloe gel to the German sausage formulation, color acceptance score was decreased. In terms of panelists, the blank sample had the best color and the fifth sample color had the lowest score. Juiciness of the samples was increased by increasing the amount of gel. The results also showed that the fifth sample received the maximum score of juiciness. Sausages smell acceptance negatively changed by reducing the fat content and adding aloe vera gel. Third and fourth treatments got the highest texture score. Also, the third sample had the highest scores for taste and general acceptance. Chewiness analyzing showed that by increasing the amount of fat replacement the rate of this factor decreased. as well as the maximum rate of chewiness was related to the blank sample.

Considering high nutritional value of germinated wheat flour (GWF), the possibility of using it in sausage, replacing with wheat flour and starch was investigated. The wheat seeds (Pishtaz Variety) were dried (for 10 hours at 70 ◦C) and milled after soaking and germination.Using 30, 60, and 100% GBF, instead of starch and wheat flour, treatments were produced. The blank was produced using starch and flour according to a commercial formulation. Moisture, water holding capacity (WHC), texture, color, sensory properties (taste and texture), and microbiological properties of the samples were evaluated and compared with the blank. The samples, in which GWF was used had the highest WHC content. Sensory properties (taste and texture), texture, protein, fat, and pH were not significantly different (p>0.05). All kinds ofthe experimented microorganisms were lower than standard levels and nearly similar in all the samples. Redness and yellowness of the sausages increased by adding GWF. Using GWF instead of starch and flour in sausages is recommended.

In this study the herdel effects of heating time, basil seed mucilage and Sodium Nitrite during preservating time on qualitative characteristics of 40% sausage by RSM method were investigated in order to decrease using nitrite at sausage. At first section the effect of different herdels on qualitative characteristics of sausage including residual nitrite, color and the number of Clostridium Perfringens and texure were investigated. In the second part, the optimization and the validity of developed model were performed. The results indicated that by increasing nitrite, the residual nitrite amount increased and by increasing of preservation time the nitrite amount was decreased. Overall changes are influenced by nitrite amount, basil seed mucilage, and heating time. Chlorostidium number was influenced by nitrite square and preservation time, so that the lowest Clostridium Perfringens amount was acquired at the highest nitrite concentration. Also only effective parameter on the sausage texture was basil seed mucilage. By increasing of mucilage content hardness of sausage was decreased by optimization the amounts of 95.38 ppm nitrite, 0.76% basil seed mucilage, the heating time of 112.15 minute at the preservation time of (24 days) were selected- which this formula lead to decrease at about 30ppm of the added nitrite- based on Iran national standard. The theoretical and the experimental results were in great agreement so RSM could be used for modeling and optimization of such processes.

Due to the high consumption of meat products, there are some reports of fraud in some of the products. Because of the key role of histological techniques to recognize the type of tissues used in these products, in this study both conventional and special histological staining methods wereconducted to assess the quality and quantity of unauthorized tissue likely used in the sausages on the market. Various samples of sausages were collected and 12 pieces of each sample were fixed in 10% buffered formalin solution. After routine histologicalprocessing, the sections were stained with heamatoxylin-eosin and Masson's trichrome staining. Unauthorized tissues such as the salivary gland, soft palate, heart muscle, aorta, hair, skin, bone and cartilage were observed in some samples. Boneand hyaline cartilage showed the highest frequency with 41.7% and 54.2%, respectively. By using Masson's trichrome staining, fascinated the detection of many tissues, especially connective tissue and small pieces of them. According to these results, performing the histological methods, particularly Masson trichrome staining seems applicable method to qualitatively and quantitatively diagnosisofunauthorizedtissues in heated meat products.

One of the raw materials, which in recent years has been interested to manufacturers of meat products is Mechanically deboned chicken (MDC). Since the raw material has a significant impact on the products quality and safety, therefore the aim of this study was to determine the effect of using different types and percentages of MDC on physicochemical properties of produced sausages. In this research, five treatments (laying hens, broilers, laying hens skeletons, broiler skeleton and chicken fillet) were used to prepare sausage samples with 40%, 55% and 70% MDC and then samples was evaluated in terms of physicochemical parameters (fat, protein, moisture, ash, calcium, peroxide, pH). Result showed about physicochemical factors like ash, fat, moisture and pH, the percentage of MDC has significant effect (P

Use of prebiotic components is one approach for increase nutritional value and decrease undesirable effect of meat products consumption on intestinal activity. Because meat products such as sausage is used as fried form, so color and texture evaluation of sausage after frying to produce an acceptable product is essential. In this study 13 formulations of prebiotic sausages are designed and produced according to mixture design (D-optimal) approach. Effect of B-glucan (BG) and resistant starch (RS) and their interactions on texture and color of fried sausage were evaluated and compared with texture and color of sausages before frying. B-glucan, resistant starch and normal starch increased the hardness while BG/RS combination and RS/ST combination decreased hardness of sausages (P