Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Deborah S. do Amaral, Alejandra Cardelle-Cobas, Bárbara M. S. do Nascimento, Maria J. Monteiro, Marta S. Madruga, Maria Manuela E. Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

35 Citations (Scopus)

Abstract

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.
Original languageEnglish
Pages (from-to)2768-2778
Number of pages11
JournalFood and Function
Volume6
Issue number8
DOIs
Publication statusPublished - 1 Aug 2015

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