Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics

The influence of the probiotic strain “Lactobacillus plantarum TN8” bacterium and dietary fiber, namely barley beta-glucan concentrate (BBC), in raw beef sausage on microbiological, color and textural analyses was studied using a Box- Behnken design. Twenty seven treatments representing different replacement levels for meat and sodium nitrite with the L. plantarum TN8 strain and BBC fiber were studied. Results showed that reformulated sausages contained low levels of nitrite even at 0.1% application and the probiotic strain decreased the microbial load for up to 10 days at 4 °C. The newly formulated sausages affected positively a* and b* values. The optimized conditions (75 g/kg meat; 0.1 g/kg nitrite, 0.25% fiber and 5 × 107 CFU/g of probiotic TN8) in the final product decreased chewiness and elasticity. These parameters were influenced by fiber and nitrite levels including interactions.

Saved in:
Bibliographic Details
Main Authors: Ben Slima, Sirine, Trabelsi, Imen, Ktari, Naourez, Kriaa, Mouna, Abdeslam, Asehraou, Herrero, Ana M., Jiménez Colmenero, Francisco, Ruiz-Capillas, C., Ben Salah, Riadh
Other Authors: Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
Format: artículo biblioteca
Language:English
Published: Elsevier 2020
Subjects:Beef sausage, Barley beta-glucan, Lactobacillus plantarum, Nitrite,
Online Access:http://hdl.handle.net/10261/219409
Tags: Add Tag
No Tags, Be the first to tag this record!
id dig-ictan-es-10261-219409
record_format koha
spelling dig-ictan-es-10261-2194092021-06-24T07:34:24Z Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics Ben Slima, Sirine Trabelsi, Imen Ktari, Naourez Kriaa, Mouna Abdeslam, Asehraou Herrero, Ana M. Jiménez Colmenero, Francisco Ruiz-Capillas, C. Ben Salah, Riadh Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie) Beef sausage Barley beta-glucan Lactobacillus plantarum Nitrite The influence of the probiotic strain “Lactobacillus plantarum TN8” bacterium and dietary fiber, namely barley beta-glucan concentrate (BBC), in raw beef sausage on microbiological, color and textural analyses was studied using a Box- Behnken design. Twenty seven treatments representing different replacement levels for meat and sodium nitrite with the L. plantarum TN8 strain and BBC fiber were studied. Results showed that reformulated sausages contained low levels of nitrite even at 0.1% application and the probiotic strain decreased the microbial load for up to 10 days at 4 °C. The newly formulated sausages affected positively a* and b* values. The optimized conditions (75 g/kg meat; 0.1 g/kg nitrite, 0.25% fiber and 5 × 107 CFU/g of probiotic TN8) in the final product decreased chewiness and elasticity. These parameters were influenced by fiber and nitrite levels including interactions. This research was financially supported by the Tunisian Ministry of Higher Education, and Scientific Research. Peer reviewed 2020-09-10T07:53:34Z 2020-09-10T07:53:34Z 2020 artículo http://purl.org/coar/resource_type/c_6501 Food Bioscience 35: 100572 (2020) http://hdl.handle.net/10261/219409 10.1016/j.fbio.2020.100572 2212-4292 en https://doi.org/10.1016/j.fbio.2020.100572 Sí none Elsevier
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Beef sausage
Barley beta-glucan
Lactobacillus plantarum
Nitrite
Beef sausage
Barley beta-glucan
Lactobacillus plantarum
Nitrite
spellingShingle Beef sausage
Barley beta-glucan
Lactobacillus plantarum
Nitrite
Beef sausage
Barley beta-glucan
Lactobacillus plantarum
Nitrite
Ben Slima, Sirine
Trabelsi, Imen
Ktari, Naourez
Kriaa, Mouna
Abdeslam, Asehraou
Herrero, Ana M.
Jiménez Colmenero, Francisco
Ruiz-Capillas, C.
Ben Salah, Riadh
Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
description The influence of the probiotic strain “Lactobacillus plantarum TN8” bacterium and dietary fiber, namely barley beta-glucan concentrate (BBC), in raw beef sausage on microbiological, color and textural analyses was studied using a Box- Behnken design. Twenty seven treatments representing different replacement levels for meat and sodium nitrite with the L. plantarum TN8 strain and BBC fiber were studied. Results showed that reformulated sausages contained low levels of nitrite even at 0.1% application and the probiotic strain decreased the microbial load for up to 10 days at 4 °C. The newly formulated sausages affected positively a* and b* values. The optimized conditions (75 g/kg meat; 0.1 g/kg nitrite, 0.25% fiber and 5 × 107 CFU/g of probiotic TN8) in the final product decreased chewiness and elasticity. These parameters were influenced by fiber and nitrite levels including interactions.
author2 Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
author_facet Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie)
Ben Slima, Sirine
Trabelsi, Imen
Ktari, Naourez
Kriaa, Mouna
Abdeslam, Asehraou
Herrero, Ana M.
Jiménez Colmenero, Francisco
Ruiz-Capillas, C.
Ben Salah, Riadh
format artículo
topic_facet Beef sausage
Barley beta-glucan
Lactobacillus plantarum
Nitrite
author Ben Slima, Sirine
Trabelsi, Imen
Ktari, Naourez
Kriaa, Mouna
Abdeslam, Asehraou
Herrero, Ana M.
Jiménez Colmenero, Francisco
Ruiz-Capillas, C.
Ben Salah, Riadh
author_sort Ben Slima, Sirine
title Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
title_short Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
title_full Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
title_fullStr Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
title_full_unstemmed Modeling the influence of functional additives in beef sausages using a Box-Benkhen design: Effects on quality characteristics
title_sort modeling the influence of functional additives in beef sausages using a box-benkhen design: effects on quality characteristics
publisher Elsevier
publishDate 2020
url http://hdl.handle.net/10261/219409
work_keys_str_mv AT benslimasirine modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT trabelsiimen modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT ktarinaourez modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT kriaamouna modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT abdeslamasehraou modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT herreroanam modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT jimenezcolmenerofrancisco modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT ruizcapillasc modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
AT bensalahriadh modelingtheinfluenceoffunctionaladditivesinbeefsausagesusingaboxbenkhendesigneffectsonqualitycharacteristics
_version_ 1777670665930801152