Low fat goat meat sausage with chitosan-glucose maillard reaction product: impact on quality and shelf life

Deborah Silva do Amaral, Alejandra Cardelle-Cobas, Celina de Castro Querino Dias, Darlinne Amanda Soares Lima, Sérgio de Ferreira Pereira, Naciza Maria de Oliveira Arcanjo, Paulo Sérgio Dalmás, Marta Suely Madruga*, Maria Manuela Estevez Pintado

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)132-139
Number of pages8
JournalFood Science and Technology
Volume40
Issue number1
DOIs
Publication statusPublished - 1 Jan 2020

Keywords

  • Chitosan
  • Chitosan-glucose
  • Fat reduction
  • Functional meat product

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