ArticleJournal of food science and technology2019
Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 17 citations in OpenAlex.
- Influence of Fermentation and Curing on Residual Nitrite, Physico-Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage.Food science & nutrition · 2026Article
- Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage.Food science & nutrition · 2024Article
- Incorporating bay leaf extract (Food science & nutrition · 2024Article
- Recent Advances in the Preparation, Structure, and Biological Activities of β-Glucan fromFoods (Basel, Switzerland) · 2023Review
- Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase.Foods (Basel, Switzerland) · 2023Article
- Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 (
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Registered trials
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