en Food Safety and Hygiene Food Safety and Hygiene پژوهشي Original Article <div><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:115%"><b>Background:</b> The present study aimed to compare the impacts of incorporating four different dietary fibers, namely orange fiber (OF), <span style="color:black">wheat fiber (WF), bamboo fiber (BF), and carrot fiber (CF), on the physico-chemical properties of mortadella sausage. </span></span><br> <span style="line-height:115%"><b>Methods:</b> T<span style="color:black">he physical and chemical properties of the formulated mortadella sausages were assessed by measuring water activity (aw), pH, color, and </span>thiobarbituric acid reactive substances (TBARs) parameters. <span style="color:black"></span></span><br> <span style="line-height:115%"><b>Results:</b> The presence of fibers had negative effects on the aw measurements of the products, while pH values were less influenced.<span style="color:black"> The analysis of color revealed that the treated sausages exhibited higher levels of </span>lightness and yellowness, and lower levels of redness compared to the control group.<span style="color:black"> Among the various fibers, </span>OF made more changes than other fibers on product attributes at the end of the storage period with the following scores (<i>P</i>&le; 0.05): pH (6.22), <i>a</i>* (4.84), <i>b</i>* (13.68), <i>L*</i> (67.76), whiteness Index (6.4.64), &Delta;E (6.24), and TBARs value (4.6 mg MDA/kg sample).</span><br> <span style="line-height:115%"><b>Conclusions:</b> The lipid stability examinations revealed that while all of the fibers could hinder the progress of oxidation, OF was more efficient <span style="color:black">(<em>P</em>< 0.05)</span>. Based on the results, it can be concluded that OF has the suitable potential to be formulated in mortadella sausage.</span></span></span></div> Dietary fiber, Sausage, Shelf life, Functional food, Physico-chemical, 83 88 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-149-2&slc_lang=en&sid=1 Majid Aminzare m.aminzare@zums.ac.ir 100319475328460015789 0000000323167420 No Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran. Mohammad Hashemi HashemiMD@mums.ac.ir 100319475328460015790 0000000199986727 No Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran. Asma Afshari afsharias@mums.ac.ir 100319475328460015791 0000000209158379 No Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran. Seyyed Mohammad Ali Noori sma.noori@gmail.com 100319475328460015792 000000022578242X No Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran. Mohammadreza Rezaeigolestani mr.rezaee@um.ac.ir 100319475328460015793 0000000264170565 Yes Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.