Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to develop new products addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh sausage, was produced with the objective of evaluating the effect of inclusion of chitosan on quality, stability and shelf life. Sausages containing 2% chitosan were formulated with different fat levels (5%, 12.5% and 20%, w/w) and stored at 4 °C for 15 days. Results indicated the incorporation of 2% (w/w) chitosan was technologically feasible, due to the reduction of microbial growth and lipid oxidation, as well as the enhancement of red color. Additionally, the treated samples improved all the characteristics associated with cooking, showing the ability to bind water and fat and acquiring a firmer texture compared with control samples. Additionally, the reduction of fat content is technologically feasible without negative influences on the final product.
Original languageEnglish
Pages (from-to)4020-4029
Number of pages10
JournalFood and Function
Volume7
Issue number9
DOIs
Publication statusPublished - Sep 2016

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