Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

BACKGROUND: Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non-fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile, sensory characteristics, and multivariate analyses were used. RESULTS: The incorporation of Plantago husk significantly modified product composition and quality characteristics. Dietary fiber and ash content increased with higher inclusion levels of the husk, whereas fat content remained unchanged across all formulations. During storage, pH values fluctuated within a narrow range, whereas water activity remained relatively stable. Samples formulated with Plantago husk demonstrated improved technological properties, exhibiting enhanced emulsion stability and cooking yields at 30 days of storage. Color analysis revealed that L* and a* values changed during storage, whereas b* values were generally less affected. Texture profile analysis indicated that intermediate levels of husk addition resulted in the most pronounced increases in product hardness, gumminess, and chewiness. Sensory evaluation showed that all non-fermented salami formulations were well accepted, with the intermediate inclusion levels yielding the most favorable sensory profiles. CONCLUSION: The results indicated that the incorporation of Plantago husk into non-fermented beef salami can contribute to product development by improving technological performance and increasing dietary fiber content. Overall, Plantago husk showed potential as a functional ingredient that supports acceptable product quality while providing fiber enrichment in meat formulations. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.