نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

2 گروه علوم دامی، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

10.22092/fooder.2024.364214.1379

چکیده

مصرف بیش از حد محصولات گوشتی فرآوری شده با مشکلاتی مانند بیماری­های قلبی عروقی، دیابت و انواع مختلف سرطان مرتبط است. یکی از راه‌های کاهش مصرف غذاهای مبتنی بر گوشت، جایگزینی آنها با فرآورده­های گیاهی است. هدف از این تحقیق، بهبود ویژگی­های سوسیس گیاهی با استفاده از فیبر گندم است. بدین منظور سوسیس گیاهی حاوی صفر، 0.5، 1 و 1.5 درصد فیبر گندم تهیه و از نظر ترکیبات شیمیایی و ویژگی­های کیفی در یک دوره 45 روزه مطالعه شد. نتایج بررسی­ها نشان داد که افزودن فیبر گندم (تا 1.5 درصد) موجب کاهش پروتئین و چربی می­شود. با افزودن فیبر گندم در هر یک از روزهای نگهداری، میزان pH و رطوبت کاهش و میزان سفتی، نیروی وارنر برتزلر و کرامر، طعم و پذیرش کلی افزایش می­یابد. معلوم شد با افزایش مدت زمان نگهداری سوسیس گیاهی در یخچال (خصوصاً در روزهای انتهایی) میزان pH، رطوبت،* L و *a کاهش و تعداد کلی میکروب­ها افزایش پیدا می­کند. کلیه نمونه­های سوسیس گیاهی از لحاظ pH، رطوبت، شمارش کلی میکروبی و کلیفرم در محدوده استاندارد و تنها نمونه­های حاوی 1 و 1.5 درصد فیبر گندم در روز چهل و پنجم در خارج از محدوده استاندارد قرار داشتند. از نتایج این تحقیق می­توان برای بهبود تولید تجاری سوسیس گیاهی بهره برد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

The effect of wheat fiber on the physical, chemical, sensory and microbial properties of vegetarian sausage

نویسندگان [English]

  • Haniye Farasat 1
  • Reza Farahmandfar 1
  • Bahram Shohreh 2
  • Ali Motamedzadegan 1

1 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

2 Department of Animal Sciences, Faculty Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

چکیده [English]

Excessive consumption of processed meat products leads to health problems such as cardiovascular disease, diabetes and various types of cancer. One of the ways to reduce the consumption of meat-based foods is to replace them with vegetable products. The aim of this research was to improve the properties of vegan sausage by using wheat fiber. For this purpose, vegan sausage containing wheat fiber was prepared and analyzed in terms of its composition and quality characteristics during 45 days. The results showed that the addition of wheat fiber (up to 1.5%) decreased protein and fat content. Addition of wheat fiber at each of the storage days, caused pH, moisture content decreased, and firmness, Warner Bratzler and Kramer strength, flavor, and overall acceptance increased. Increase in the storage time of vegetable sausage in the refrigerator (especially in the last days), the pH, moisture, L* and a* decreased and the total microbial count increased. All vegetable sausage samples were within the standard range in terms of pH, moisture, total microbial count and coliform, and only the samples containing 1% and 1.5% wheat fiber on the 45th day were outside the standard range. The results of this research can be used to improve the commercial production of vegetable sausage.

کلیدواژه‌ها [English]

  • Texture
  • Vegetarian sausage
  • Wheat fiber
  • Quality characteristics
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