title: Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage.
abstract: This study determined the effects of three dietary fibers namely, VITACEL LC200 powdered cellulose (LC200), barley beta-glucan concentrate (BBC), and VITACEL KF500 potato fiber (KF500), on the techno-functional and sensory properties and quality characteristics of Tunisian beef sausage. The findings revealed interesting functional properties for LC200 fiber. This fiber displayed high water binding capacity (WBC) and oil binding capacity (OBC), values of 16.2 g/g and 10.2 g/g, respectively, which are higher than reported for most fruit and vegetable fiber concentrates. The application of LC200 improved the masticability and elasticity of beef sausage formulations and minimized their hardness and production costs without negatively affecting their sensory properties. Overall, the findings demonstrate the potential functional and economic utility of LC200 fiber as a promising source of dietary fiber.
authors.affiliation: Laboratoire de Microbiologie et de Génie Enzymatique, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, BP 1173, 3038 Sfax, Tunisia.
authors.forename: Naourez
authors.initials: N
authors.lastname: Ktari
authors.forename: Slim
authors.initials: S
authors.lastname: Smaoui
authors.forename: Imen
authors.initials: I
authors.lastname: Trabelsi
authors.forename: Moncef
authors.initials: M
authors.lastname: Nasri
authors.forename: Riadh
authors.initials: R
authors.lastname: Ben Salah
mesh_terms: D000818:Animals; D002417:Cattle; D002482:Cellulose / Q000737:chemistry; D055598:Chemical Phenomena; D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis*; D005638:Fruit; D005936:Glucans / Q000032:analysis; D001467:Hordeum / Q000737:chemistry; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D011198:Solanum tuberosum / Q000737:chemistry; D013649:Taste; D014416:Tunisia; D014675:Vegetables / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D005936:Glucans; D002482:Cellulose
keywords: Beef sausage; Dietary fiber; Sensory properties; Techno-functional properties