The effect of β-glucan and inulin on the reduction of aflatoxin B(1) level and assessment of textural and sensory properties in chicken sausages

In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B(1) (AFB(1)). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB(1) levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB(1) levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB(1) levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB(1) and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption.