Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage

The objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat during fermentation and storage periods. To determine the effects of β-glucan, twelve sausage treatments included four controls (no β-glucan) with or without beef fat and starter culture addition and eight β-glucan incorporated groups produced with addition of starter culture, various levels of β-glucan (0, 1, 2%) and different levels (0, 10, 15, 20%) of beef fat were manufactured. The results indicated that addition of β-glucan decreased thiobarbituric acid reactive substances (TBARS) values compared to control groups which had 20% beef fat ( P