Using Barley Beta Glucan, Citrus, and Carrot Fibers as a Meat Substitute in Turkey Meat Sausages and Their Effects on Sensory Characteristics and Properties

Abstract

This study was aimed to evaluate the effect of addition of two levels (1% and 2%) of Barley Beta Glucan (BBG), citrus (Ceamfibre 7000), and carrot (ID809) fibers on chemical, sensorial properties, oxidation and microbial quality of turkey meat sausage, during 21 days of storage at 4 degrees C. The findings indicated that the addition of the three fibers decreased fat and protein contents but increased moisture content. Color parameters were significantly (p<0.05) affected by the fiber type and content. The meat substitution resulted in a tendency toward lighter coloration. A significant progression in the textural hardness, elasticity and chewiness of fiber-added sausages, was observed. The addition of the three fibers, at 1% and 2% level, induced a decrease in hardness when compared to control. Furthermore, color, taste, flavor and overall acceptability attributes were similar to the control when the fibers were incorporated. According to sensorial evaluations, the three polysaccharides remained at 1% to the consumer acceptability of sausage. Besides, the addition of the three polysaccharides had a significant effect on sausage safety because of its reduction of the lipid oxidation degree monitored by TBARS and it had no effect on microbial proliferation. Overall, the results of this study indicate that the three polysaccharides can be applied at 1% in turkey meat sausage to increase their nutritional status whilst maintaining the quality and safety attributes of the product.