Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken sausages and its application in an in vitro digestion model

July 27, 2026Animal BioscienceOpen Access

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Key Points

The aim is to assess how psyllium husk affects the physical and textural characteristics of chicken sausages.
Experimental design evaluating chicken sausage formulations with varied psyllium husk levels.
Assessment of physicochemical and textural properties post-processing.
Application of in vitro digestion models to analyze effects on digestibility.
Inclusion of psyllium husk improved texture and moisture retention in chicken sausages.
Enhanced physicochemical properties were observed, indicating favorable changes.
In vitro digestion model highlighted benefits for nutrient absorption.

Examines the impact of psyllium husk on chicken sausage properties, suggesting potential health benefits during digestion.

Effect of psyllium husk (Plantago ovata) on the physicochemical and textural properties of chicken model

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Choi et al. (2026) studied this question.

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