The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B-1 (AFB(1)). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB(1) levels. So, beta-glucan (beta G) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB(1) levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1-45 days. Then, texture and sensory properties were examined. After 45 days, AFB(1) levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 mu g/kg AFB1 and 3% beta G. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, beta G and IN are effective in reducing AFB(1), and the produced sausages can be acceptable for marketing and be offered for consumption.

Automated summary

The study found that adding beta-glucan and inulin to chicken sausages can effectively reduce levels of aflatoxin B-1 while maintaining texture and sensory properties. These sausages are acceptable for marketing and consumption.