Physical and Sensory Characteristics of Reduced‐Fat Breakfast Sausages Formulated With Barley β‐Glucan

Barley β‐glucan, a soluble fiber component, with health benefits, has the potential to be used as a fat replacer in meat systems. Reduced‐fat (12%, w/w) sausages formulated with β‐glucan at 0.3% (w/w) (0.3 β‐gl) and 0.8% (w/w) (0.8 β‐gl) levels were developed and compared to high‐and reduced‐fat controls both sensorially and instrumentally. Compression tests showed 0.3 β‐gl to be similar ( p > 0.05) to controls. A trained panel found 0.8 β‐gl to be less firm ( p ≤ 0.05) than all others, while consumer panelists evaluated 0.3 β‐gl sausages to be acceptable. Raw and cooked sausages contained the same amount of β‐glucan. Findings suggest that reduced‐fat sausages formulated with β‐glucan gum could be a valuable addition to a meat product line.