Physical and sensory characteristics of reduced-fat breakfast sausages formulated with barley β-glucan

Barley beta-glucan, a soluble fiber component, with health benefits, has the potential to be used as a fat replacer in meat systems. Reduced-fat (12%, w/w) sausages formulated with beta-glucan at 0.3% (w/w) (0.3 beta-gl) and 0.8% (w/w) (0.8 beta-gl) levels were developed and compared to high-and reduced-fat controls both sensorially and instrumentally. Compression tests showed 0.3 beta-gl to be similar (p > 0.05) to controls. A trained panel found 0.8 beta-gl to be less firm (p less than or equal to 0.05) than all others, while consumer panelists evaluated 0.3 beta-gl sausages to be acceptable. Raw and cooked,sausages contained the same amount of beta-glucan. Findings suggest that reduced fat sausages formulated with beta-glucan gum could be a valuable addition to a meat product line.