Extracting β-glucan from Saccharomyces cerevisiae and using it as an alternative to fat to improve certain quality qualities in refrigerated beef

The current study aimed at extracting and diagnosing β-glucan yeast Saccharomyces cerevisiae. Its antioxidant activity and the reduction of β-glucan strength were measured with its ability to detect hydrogen peroxide and its ability to bind iron irons and use it as an alternative to fat and reduce the oxidation indices in refrigerated meatballs. The results of the study showed the significant superiority of beta-glucan as a natural oxidant against tocopherol. The antioxidant activity was 80% with an average of 92.49% for β-glucan, and close to what was shown by the industrial antioxidant BHT, which has an antioxidant effectiveness of 95% at the concentration of 100%. Beta-glucan was also superior in its reduction and hydrogen peroxide concentration to the Butylated Hydroxy Toluene oxidant and its results to ascorbic acid. The results of the study showed that the addition of beta-glucan yeast resulted in a significant decrease in the ratio of free fatty acids and peroxide number and the prolongation of the period of conservation of meat in the refrigerator until the 12th day compared to the control sample, which was excluded on the seventh day of conservation due to high oxidation indices with a significant decrease in the amount of cholesterol From 1.23 mg / g in the control sample on the seventh day to 0.53 mg/g on the 11th day in meat tablets treated with 4% β-glucan kept in the refrigerator.

کلیدواژه ها:

β-glucan ، antioxidant ، meat products ، cholesterol