Effect of incorporating wheat bran as a dietary fibre source in fermented carabeef sausage

This study investigated the incorporation of wheat bran into semi-dry fermented carabeef sausages, analysing their physico-chemical properties, sensory properties and microbiological quality, with an emphasis on the impact of refrigerated storage. Utilizing buffalo meat, which is prominent in India’s meat industry due to its health benefits and minimal religious consumption restrictions, this research focused on enhancing the dietary fiber content of sausages a product traditionally low in fibers. Wheat bran, known for its high fiber content and health benefits, was integrated at varying levels (6%, 8% and 10%) into sausage formulations. The treatment that included 8% wheat bran emerged as the optimum choice based on cooking yield and sensory attributes, exhibiting significant improvements in moisture retention and overall acceptability compared to the control. Over 60 days of refrigerated storage, both control and most accepted treatment sausages demonstrated a reduction in pH and moisture content, with an increase in microbial counts and indices of oxidative and nitrogenous degradation. Despite these changes, the sensory parameters of treatment sausages with 8% wheat bran were maintained at acceptable levels throughout the storage period. This study concludes that the incorporation of fibre into fermented carabeef sausages can improve sensory attributes and extend the product’s shelf life, suggesting a promising approach for enhancing the nutritional profile and storage stability of meat products. Keywords: Fermented carabeef sausage, dietary fibre, wheat bran, storage study