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


  • Shaymaa A. J. Al-Jumaiee Department of Marine Vertebrate, Marine Science Centre, University of Basrah
  • Khadeeja S. J. Al- Hussainy Department of Marine Vertebrate, Marine Science Centre, University of Basrah
  • Alaa J. A. Al-Manhel Department of Marine Vertebrate, Marine Science Centre, University of Basrah




? -Glucan, Fish patties, pH, Water holding capacity, Acidity value, Peroxide value


?-glucan was extracted from Baker's Yeast of and barley bran using the conventional classical method and the hot water method respectively. The yield of ?- glucan of Baker's Yeast and barley bran were (5.95 and 5.18) % respectively. with significant differences at the probability at the level of 0.05. ?-glucan which extracted from 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 that the values of pH and water holding capacity of patties treated with ?-glucan of yeast were lowest than those of patties treated with ?-glucan of barley bran. In contrast, the values of peroxide, acidity values, and the percentage of free fatty acids of the patties treated with ?-glucan of yeast were found to be higher than those in the patties treated with ?-glucan extracted from barley bran.


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How to Cite

Al-Jumaiee, S. A. J., Al- Hussainy, K. S. J., & Al-Manhel, A. J. A. (2019). 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. Basrah J. Agric. Sci., 32(1), 79-87. https://doi.org/10.37077/25200860.2019.131