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The objective of this study was to investigate the effects of added beta-glucan (-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat during fermentation and storage periods. To determine the effects of -glucan, twelve sausage treatments included four controls (no -glucan) with or without beef fat and starter culture addition and eight -glucan incorporated groups produced with addition of starter culture, various levels of -glucan (0, 1, 2%) and different levels (0, 10, 15, 20%) of beef fat were manufactured. The results indicated that addition of -glucan decreased thiobarbituric acid reactive substances (TBARS) values compared to control groups which had 20% beef fat (P<0.05). -glucan enhanced the growth of lactic acid bacteria during fermentation and storage periods (P<0.05). The addition of -glucan caused a decrease in water activity and pH values of sausage during the fermentation and storage (P<0.05). Color values, fatty acid composition, protein, fat, moisture and ash content were not influenced by the use of -glucan (P<0.05). Higher levels of -glucan in sausage formulation caused an increase in the hardness values of sausage (P<0.05). |
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