M.A. Thesis:

Effect of addition dietary fiber on physicochemical and organoleptic of chicken meat sausage properties.

Abstract: Fiber are compounds that supplied mostly from the cell wall of fruits, vegetables and grains which contains polysaccharides, oligosaccharides , lignin and herbal ingredients that are beneficial physiologically.In this study, the effect of adding dietary fiber bamboo on the physical-chemical characteristics and organoleptic quality of chicken meat sausages were investigated.The study, in the form of a completely randomized design affected by two treatments , shelf life on the seventh, fourteenth and twenty-first days and the concentration of bamboo fiber with zero percent concentration as a control, 5 Percent, 1 percent and 1/5 percent, as well as the interaction of these two treatments were performed. The main data of this study were analyzed by using SPSS software and average of data was evaluated by using protected LSD test at 5% level.The results showed significant differences between sausages without bamboo fiber and different concentrations bamboo fiber. Average of data showed that the sausage with bamboo fiber has significant difference in terms of the physical-chemical characteristics (p?. /.1). Also, the color indices of sausage according to the concentration of bamboo fiber and storage period show significant changes. The effect of fiber concentration on sensory evaluation was significantly different (p?./.1).Concentration of bamboo fiber caused significant difference in the texture features such as the ability to chew sausage, gum, cohesion, hardness (p?./.1).During storage period, sensory properties are of basic factors of acceptance and satisfaction of their consumption .Adding bamboo fiber increases the overall acceptance sausage significantly. And according to the results of this study, 1/5 percent bamboo fiber is considered as the optimal value in sausage formulation .The general conclusion, 1/5 percent bamboo fiber for preparing functional sausage with same usage of simple sausage can be used.

Keywords: Bamboo fiber, color, texture, physical-chemical characteristics, sausage, sensory properties