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

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.