Application of xylo-oligosaccharide as natural emulsifer in dry-fermented shrimp sausage

Present study was focused on the feasibility of utilization of broken shrimp fortified with xylo-oligosaccharide as emulsifier in physico-chemical, microbiological, and sensory attributes of the dry fermented sausage. Different ratios of xylo-oligosaccharide (0.5, 0.75, 1.0, 1.25 and 1.5%) blended with broken shrimp batter were verified. Stability of the dried shrimp sausage was also observed during 6 months of storage in vaccum packaging. Our results showed that the dried fermented shrimp sausage fortified by 1.25% xylo-oligosaccharide had strong texture firmness (N) with low water activity (a_w), low microbial load (cfu/g) and high sensory score. Shelf-life of this dry-fermented sausage was stable during 6 months of preservation without any deterioration.