Chemical Composition, Techno-Functional, Sensory Properties and Effects of Three Dietary

Fibers on the Quality Characteristics of Tunisian Beef Sausage

Naourez Ktari1, Slim Smaoui2, Imen Trabelsi2, Moncef Nasri1, and Riadh Ben Salah2*
1
Laboratoire de Microbiologie et de Gnie Enzymatique, Universit de Sfax, Ecole Nationale
dIngnieurs de Sfax, Route de Soukra, B.P 1173-3038 Sfax, Tunisia.
2*
Laboratoire des Microorganismes et des Biomolcules, Universit de Sfax, Centre de
Biotechnologie de Sfax, Route de Sidi Mansour Km 6, BP 1177 3018 Sfax, Tunisia.

*Corresponding author: Dr. Riadh BEN SALAH, Laboratoire de Microorganismes et de

Biomolcules (LMB), Centre de Biotechnologie de Sfax, Route de Sidi Mansour Km 6, BP 1177
3018 Sfax, Tunisie. Tel/Fax: +216 74 87 04 51; e-mail address: riadh_fss@yahoo.fr;
riadh.bensalah@cbs.rnrt.tn

Abstract
This study aimed to determine the effects of three dietary fibers namely, vitacel LC200
powdered cellulose (LC200), barley beta-glucan concentrate (BBC), and vitacel KF500 potato
fiber (KF500), on the techno-functional, sensory properties, and quality characteristics of
Tunisian beef sausage. The findings revealed interesting functional properties for LC200 fiber.
This fiber displayed high water binding capacity (WBC) and oil binding capacity (OBC) values
of 16.2 g/g and 10.2 g/g, respectively, which are higher than those previously reported for most
fruit and vegetable fiber concentrates. The application of LC200 was noted to improve the
masticability and elasticity of beef sausage formulations and to minimize their hardness and
production costs without negatively affecting their sensory properties. Overall, the findings
demonstrate the potential functional and economic utility of the vegetative LC200 fiber as a
new promising source of dietary fiber.

Keywords: Dietary fiber, techno-functional properties, sensory properties, beef sausage.