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
Joint Authors
al-Jami, Shayma A. J.
al-Husayni, Khadijah S. J.
al-Manhal, Ala J. A.
Source
Basrah Journal of Agrricultural Science
Issue
Vol. 32, Issue 1 (30 Jun. 2019), pp.79-87, 9 p.
Publisher
University of Basrah Agriculture College
Publication Date
2019-06-30
Country of Publication
Iraq
No. of Pages
9
Main Subjects
Topics
- Fishes
- Physiological effects
- Physical properties
- Chemical properties
- Iraq
- Plant extracts
- Yeasts
- Barley
- Cold storage
Abstract EN
β-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.
American Psychological Association (APA)
al-Jami, Shayma A. J.& al-Husayni, Khadijah S. J.& al-Manhal, Ala J. A.. 2019. 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 Agrricultural Science،Vol. 32, no. 1, pp.79-87.
https://search.emarefa.net/detail/BIM-891723
Modern Language Association (MLA)
al-Jami, Shayma A. J.…[et al.]. 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 Agrricultural Science Vol. 32, no. 1 (2019), pp.79-87.
https://search.emarefa.net/detail/BIM-891723
American Medical Association (AMA)
al-Jami, Shayma A. J.& al-Husayni, Khadijah S. J.& al-Manhal, Ala J. A.. 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 Agrricultural Science. 2019. Vol. 32, no. 1, pp.79-87.
https://search.emarefa.net/detail/BIM-891723
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 86-87
Record ID
BIM-891723