Effect of Different Level of β-glucan extracted from Baker's Yeast Saccharomyces cerevisiae and Barley Bran in the Physicochemical Properties of Fish Patties at Cooling Storage Periods
Basrah Journal of Agricultural Sciences,
Volume 32, Issue 1, Pages 79-87
Abstractβ-glucan was extracted from Baker's Yeast of and barley bran using the conventional classical method and the hot water method respectively. The yield of β- glucan of Baker's Yeast and barley bran were (5.95 and 5.18) % respectively. with significant differences at the probability at the level of 0.05. β-glucan which extracted from two sources added were to fish patties at different levels (0.0 ,0.1, 0.3 ,0.5, and 1) g / 25g, and the patties were stored at 4±2 ̊ C up to for 14 days. The results showed that the values of pH and water holding capacity of patties treated with β-glucan of yeast were lowest than those of patties treated with β-glucan of barley bran. In contrast, the values of peroxide, acidity values, and the percentage of free fatty acids of the patties treated with β-glucan of yeast were found to be higher than those in the patties treated with β-glucan extracted from barley bran.
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