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

β-glucan was extracted from Baker's Yeast of and barley bran using theconventional 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. withsignificant differences at the probability at the level of 0.05. β-glucan which extractedfrom 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 thatthe values of pH and water holding capacity of patties treated with β-glucan of yeastwere lowest than those of patties treated with β-glucan of barley bran. In contrast, thevalues of peroxide, acidity values, and the percentage of free fatty acids of the pattiestreated with β-glucan of yeast were found to be higher than those in the patties treatedwith β-glucan extracted from barley bran.