Research Article - (2016) Volume 7, Issue 9

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

Naourez Ktari1*, Imen Trabelsi2, Intidhar Bkhairia1, Mehdi Triki3, Mohamed A Taktak4, Hafedh Moussa4, Moncef Nasri1 and Riadh B Salah2
1Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax, University of Sfax, Tunisia
2Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Tunisia
3Laboratory of Food Analysis, National School of Engineering of Sfax, University of Sfax, Tunisia
4Chahia Company, Road of Sidi Salem, Sfax 3003, Tunisia
*Corresponding Author: