Journal of Food Processing & Technology

Moncef Nasri

Publications

• Research Article
  Using Barley Beta Glucan, Citrus, and Carrot Fibers as a Meat Substitute in Turkey Meat Sausages and Their Effects on Sensory Characteristics and Properties
  Author(s): Naourez Ktari, Imen Trabelsi, Intidhar Bkhairia, Mehdi Triki, Mohamed A Taktak, Hafedh Moussa, Moncef Nasri and Riadh B SalahNaourez Ktari, Imen Trabelsi, Intidhar Bkhairia, Mehdi Triki, Mohamed A Taktak, Hafedh Moussa, Moncef Nasri and Riadh B Salah
  
  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°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 .. View More»
  DOI: 10.4172/2157-7110.1000620

  Abstract PDF