TY - JOUR
T1 - Low fat goat meat sausage with chitosan-glucose maillard reaction product
T2 - impact on quality and shelf life
AU - Amaral, Deborah Silva do
AU - Cardelle-Cobas, Alejandra
AU - Dias, Celina de Castro Querino
AU - Lima, Darlinne Amanda Soares
AU - Pereira, Sérgio de Ferreira
AU - Arcanjo, Naciza Maria de Oliveira
AU - Dalmás, Paulo Sérgio
AU - Madruga, Marta Suely
AU - Pintado, Maria Manuela Estevez
PY - 2020/1/1
Y1 - 2020/1/1
N2 - Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance. The results also proved that derivative chitosan may also be a promising strategy for improving the quality and extending the shelf life of low fat goat sausage.
AB - Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance. The results also proved that derivative chitosan may also be a promising strategy for improving the quality and extending the shelf life of low fat goat sausage.
KW - Chitosan
KW - Chitosan-glucose
KW - Fat reduction
KW - Functional meat product
UR - http://www.scopus.com/inward/record.url?scp=85081633234&partnerID=8YFLogxK
U2 - 10.1590/fst.34018
DO - 10.1590/fst.34018
M3 - Article
AN - SCOPUS:85081633234
SN - 1678-457X
VL - 40
SP - 132
EP - 139
JO - Food Science and Technology
JF - Food Science and Technology
IS - 1
ER -